• Serves: 4
  • Prep time: 30 mins
  • Cooking time: 45 mins
  • Total time: 1 hr 15 mins
  • Costs: Cheap as chips


The mash and sauce can be prepared up to a day in advance. Fold in the whisked egg whites just before cooking.

  • Salt and freshly ground black pepper
  • 500g tub ready-made white sauce
  • 250g (8oz) cooked Brussels sprouts
  • 2 eggs, separated
  • 100g (3½oz) Cheddar cheese, grated
  • 4 x 150ml (¼ pint) ramekin dishes, buttered


  1. Put the potatoes in a pan, cover with salted water, bring to the boil and simmer for 20 mins until tender.
  2. Set the oven to Gas Mark 6 or 200°C. Put the white sauce and sprouts in a food processor and blend until smooth. Add the egg yolks.
  3. Drain and mash the potatoes, and stir in the sprout sauce.
  4. Whisk the egg whites in a clean bowl to stiff-peak stage. Fold into the mash mixture. Spoon into the ramekin dishes and sprinkle with cheese. Put dishes on a baking tray and bake for 25 mins.

By Kate Moseley

Nutritional information per portionEdit

  • Calories 521(kcal)
  • Fat 25.0g
  • Saturates 11.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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