- Hearty & Grounding
- Mains
- Vegetarian
- Prep 30 min
- Cook 50 min
- Serves 6
A pie for people who love cheese. The onions are cooked until sweet, the potato gives it body and the Cheddar turns molten under a crisp crust. Good hot with beans and cold on a picnic.
Ingredients
- 500 g ready-made shortcrust pastry
- 2 tbsp butter
- 3 onions, thinly sliced
- 300 g potatoes, peeled and diced small
- 250 g mature Cheddar, grated
- 2 tbsp plain flour
- 150 ml milk
- 1 tsp English mustard
- 1 tbsp chopped chives
- Salt and black pepper
- 1 egg, beaten, to glaze
Method
- Boil the potato for 8 minutes until just tender and drain well.
- Soften the onions in the butter over low heat for 15 minutes until sweet and golden. Stir in the flour, then the milk and mustard, and cook for 3 minutes until thick.
- Off the heat, add the potato, three-quarters of the cheese, the chives, salt and pepper. Let it cool.
- Heat the oven to 200 C. Roll out two thirds of the pastry and line a 22 cm pie tin. Fill with the cheese mixture and sprinkle the rest of the cheese on top.
- Roll out the remaining pastry for a lid. Seal the edges, cut a small steam hole and brush with beaten egg.
- Bake for 35 to 40 minutes until deep golden. Rest for 10 minutes before cutting.
Leave a Reply