Potato and broccoli pie

Ingredients

• 650 gPotatoes suitable for chips, mash and croquettes
• 1Romanesco broccoli
• 20 gChopped pistachios
• 4Anchovies in oil
• to tasteParsley
• to tasteBasil
• to tasteMint
• to tasteExtra virgin olive oil
• to tasteFine salt
• to tasteBlack pepper
• 1Red onion
• 2Radishes
• 500 gWhite wine vinegar
• 200 gWater
• to tasteFine salt
• 30 gParsley
• 30 gBread, crumb only
• 30 gWhite wine vinegar
• 100 gExtra virgin olive oil
• 3Anchovies in oil
• 1 cloveGarlic
• 1Lemon, zest
• to tasteFine salt
• 2 cubesIce

Instructions

1. 1

   Boil the potatoes

   Put the potatoes in a pan of cold water and bring to the boil. Cook for 25 minutes from when the water starts boiling. Meanwhile, cut one radish into quarters and the other into thin slices.

2. 2

   Prepare the onion

   Peel the onion and cut it into wedges of different thicknesses. Put the onion and radishes in a bowl. Combine the water and 500 g white wine vinegar in a saucepan.

3. 3

   Pickle the vegetables

   Add a pinch of salt to the saucepan and heat until it dissolves. Pour the liquid over the vegetables, cover the bowl with cling film and leave to stand while you continue with the recipe.

4. 4

   Mash the potatoes

   When the potatoes are cooked, drain them and mash them while still hot in a bowl. Season with olive oil, salt and pepper, mix, and set aside.

5. 5

   Blanch the broccoli

   Remove the stem and leaves from the romanesco, then separate it into florets. Blanch the florets in salted boiling water for a few minutes.

6. 6

   Cool and chop

   Drain the broccoli and transfer it to a bowl of water and ice to preserve its colour. Roughly chop it, keeping a few whole florets aside for the finish. Season the chopped broccoli with olive oil, salt and pepper.

7. 7

   Season the broccoli

   Add chopped parsley, mint and basil to the broccoli. Mix well and set aside.

8. 8

   Soak the bread

   Put the bread crumb in a bowl with 30 g white wine vinegar. Crush it well with your fingers and leave it to soak. Meanwhile, put the parsley in a blending jug with the garlic clove, after removing its inner germ.

9. 9

   Add sauce ingredients

   Add the lemon zest, 100 g olive oil and 3 anchovies to the parsley and garlic.

10. 10

    Blend the sauce

    Add the soaked bread, salt and ice cubes. Blend with a hand blender until the sauce is smooth and creamy.

11. 11

    Layer the potatoes

    Set a cooking ring on a plate and scatter the crushed pistachios over the base. Add a generous layer of potato and press it down with the back of a teaspoon to level it.

12. 12

    Add the broccoli

    Add a layer of broccoli to the top of the ring and gently compact it in the same way. Remove the ring, then decorate the top with the pickled vegetables, reserved whole florets and a few drops of green sauce.

13. 13

    Finish and serve

    Finish with a few basil and mint leaves, an anchovy fillet and a little more green sauce on the plate. Serve.

What is potato and broccoli pie?

This is a layered savoury potato and romanesco dish, shaped with a cooking ring rather than baked as a traditional pastry pie. Its Italian-style green sauce, herbs and pickled vegetables give the mild potato and broccoli a sharp, savoury finish.

Layering the ingredients separately keeps their colours and textures distinct. Pistachios add crunch beneath the potato, while the sauce and pickles bring brightness to each serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 480 calories, 13g protein, 70g carbs, 27g fat.

Potatoes provide most of the carbohydrates, while olive oil and pistachios contribute much of the fat; broccoli, bread and anchovies add some protein. Serve a pie with leafy salad or other vegetables to round out the plate, and remember that the pickles and anchovies make the dish savoury.

Choose potatoes that mash well

Potatoes: the recipe calls for potatoes suitable for chips, mash and croquettes. Cook them whole in their skins if they are unpeeled, or as directed by your usual preparation; mash them while hot so the seasoning mixes in easily.

Seasoning: olive oil, salt and pepper go into the potato mash. Add the oil gradually and mix until the mash holds together well enough to form a firm layer.

Keep the broccoli green

Blanching: cook the romanesco florets in salted boiling water for just a few minutes, as the method directs. The florets should be tender enough to chop but still hold their shape.

Cooling: transfer them straight into water with ice to stop the cooking and preserve their colour. Drain thoroughly before chopping and seasoning, or excess water can soften the broccoli layer.

Make the quick pickles

Cutting: the recipe uses radishes in two shapes and onion wedges of varied thickness. That gives the finished dish a mix of crisp, delicate and more substantial pieces.

Pickling liquid: heat the water, vinegar and a pinch of salt only until the salt dissolves, then pour it over the vegetables. Leave them to stand while you prepare the other components; drain them before arranging them on the pie.

Blend a balanced green sauce

Bread: soaking the crumb in vinegar gives the sauce body and a tangy note. Crush it well with your fingers so it blends evenly.

Blending: combine the parsley, garlic, lemon zest, oil, anchovies, soaked bread, salt and ice. Blend until smooth and creamy, scraping down the jug if needed to catch any unblended herbs.

Build neat layers

Base: scatter the crushed pistachios on the plate inside the cooking ring, then add a generous layer of warm mashed potato. Press gently with the back of a teaspoon to make an even base.

Top: add the chopped broccoli to the rim and compact it lightly before lifting away the ring. The recipe does not specify the ring's dimensions, so use one that suits the portions you want to serve.

Serve with something fresh

Finish each pie with the pickled onion and radish, reserved romanesco florets, herbs, an anchovy fillet and small drops of green sauce. Keep some sauce to serve alongside.

A simple leafy salad or lightly dressed greens make a fresh accompaniment without competing with the vinegar, herbs and anchovies.

Recipe notes & tips

• Mash the potatoes while they are still hot so they take on the seasoning evenly.
• Keep a few romanesco florets whole for a tidy finish.
• Drain the blanched broccoli well before chopping it.
• Let the pickled vegetables stand while you prepare the rest of the recipe.
• Blend the sauce until no large pieces of bread or parsley remain.
• Press each layer gently so it holds its shape without becoming dense.

Variations

• Add capers: mix a few into the green sauce for an extra briny note.
• Use walnuts: replace the pistachios with chopped walnuts for a different crunchy base.
• Make it milder: use fewer anchovies in the sauce and omit the anchovy garnish.
• Change the herbs: use extra parsley in place of some of the mint or basil.
• Add lemon juice: stir a little into the sauce if you prefer it sharper.

Common mistakes to avoid

• Overcooked broccoli: blanch it only for a few minutes and cool it immediately in iced water.
• Watery broccoli layer: drain the florets thoroughly before chopping and seasoning.
• Lumpy sauce: crush the soaked bread well and blend until smooth.
• Loose potato base: mash the potatoes while hot and press the layer evenly into the ring.
• Soggy pickles: drain the vegetables before arranging them on top.
• Crushed layers: compact the broccoli gently rather than pressing it as firmly as the potato.

How to store

Store leftover components separately in airtight containers in the fridge and use within 2 days. The assembled pies are best freshly made; bring the potato and broccoli to room temperature or warm them gently before assembling, and serve the sauce and pickles separately.

Frequently asked questions