Cheese, Onion & Potato Pie. Comfort food at its very best

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 and cut the potatoes into medium-sized pieces.

Wash the potatoes in cold water and place them in a suitable pan.

Cover the potatoes with water and bring to a boil. Once boiling, set a timer for 20 minutes.

While the potatoes are boiling, prepare the shortcrust pastry using a food processor.

Add plain flour and salt to the food processor, followed by all butter. Pulse until a fine breadcrumb consistency is achieved (about 30-45 seconds).

With the machine running, slowly pour in ice cold water until the pastry comes together (about 30-45 seconds).

Remove the pastry from the machine and divide it into two pieces: 300g for the base and 260g for the top. Wrap in cling film and refrigerate for at least 30 minutes.

Once the potatoes are soft, drain them thoroughly and mash until fluffy without adding butter.

Transfer the mashed potatoes to a large bowl and season with salt and ground white pepper.

Add finely chopped spring onions and mix together.

Incorporate 200g of red leicester cheese and 100g of strong mature cheddar cheese into the potato mixture until well blended. If the mixture is too cold, microwave for 30 seconds to help blend.

Cover the bowl with a lid or cling film and let it cool completely.

Dust the work surface with flour and roll out the larger piece of pastry into a circle.

Line the pie tin with the rolled pastry, ensuring it fits well into the corners.

Roll out the top pastry and set aside.

Prepare an egg wash by whisking a large egg with a dash of milk.

Prick holes in the base of the pastry (dock it) to prevent bubbling during baking.

Fill the pastry base with the cooled potato and cheese mixture, leveling it off.

Brush the edges of the pastry with egg wash.

Place the top pastry over the filling, pressing down the edges and crimping to seal.

Trim any excess pastry and crimp the edges again for a tidy finish.

Preheat the oven to 170°C (340°F).

Cut vent holes in the top of the pie and brush the entire surface with egg wash.

Optionally, decorate the pie with spare pastry shapes before baking.

Bake in the preheated oven for 45 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens