Cheese & Onion Potato Pie - OLD-school COMFORTING pie.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while maintaining flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

Peel the potatoes and cut out the eyes.

Cube the potatoes and place them in a pan of water.

Add salt to the pan and bring the water to a boil.

Slice one onion thinly and cube another onion.

Cook the onions in a pan with butter and a bit of oil for about 12 to 15 minutes until golden.

Add a tad of salt and black pepper to the onions while cooking.

Add butter and flour to the pan with the onions to make a cheese sauce.

Stir in milk and bring to a simmer until thickened, adding a heaped tablespoon of English mustard.

Stir in grated cheddar cheese, keeping some back for later, until melted and combined.

Mash the boiled potatoes slightly, leaving some chunks, and stir them into the cheese sauce.

Roll out the ready rolled short crust pastry for the base, sides, and top of the pie.

Preheat the oven to 200°C.

Place the pastry in an 8-inch pie tin, trimming excess overhang.

Dock the base of the pastry and brush with egg white to prevent a soggy bottom.

Fill the pastry with the potato and cheese mixture.

Roll out the pastry lid and place it on top of the filling, folding the edges over.

Crimp the edges of the pie and cut air vents into the top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens