Cheese, potato & onion pie

MAKES ABOUT 6

I USED to buy pies like this in my local chip shop, as a lad. Based on potatoes with lots of full-flavoured cheese, it’s warming and filling – real comfort food. The rich pastry is very tender and almost melts into the filling beneath. Serve as a meat-free main course, with some steamed greens or a big bowl of salad.

FOR THE CHEESE PASTRY

200g plain flour

75g cold unsalted butter, cut into roughly 1cm dice

75g white vegetable fat, cut into small pieces

25g Parmesan, finely grated

25g mature Cheddar, finely grated

2–3 tbsp very cold water

1 egg, beaten, to glaze

FOR THE FILLING

1kg Desiree potatoes

1 medium onion, finely diced

375g mature Cheddar, grated

50ml milk

2 tbsp chopped chives Salt and white pepper Equipment

24 x 20cm metal baking dish, 5cm deep

1

To make the pastry, put the flour into a bowl. Add the butter and vegetable fat and rub them in with your fingertips until the mixture looks like coarse breadcrumbs (this dough is richer and stickier than a standard pastry). Alternatively, rub in the fat using a food processor and then transfer to a bowl.

2

Add the cheeses to the flour and fat and mix well. Now, using one hand, work in just enough cold water to bring the pastry together into a dough. When the dough begins to stick together, gently knead it into a ball. Wrap in cling film and place in the fridge to chill while you make the filling.

3

Heat your oven to 200C/ Gas 6 and have ready a metal baking dish, about 24 x

20cm and 5cm deep. For the filling, peel the potatoes and cut them into large chunks. Place in a saucepan, cover with water, add a little salt and bring to the boil. Reduce to a simmer and cook until the potatoes are tender enough to mash – probably

12–15 minutes. Drain the potatoes well and put them through a ricer into a large bowl (this will give you smooth, lump-free mash but you can use a standard potato masher).

4

Add the onion, cheese, some salt and a good pinch of white pepper. Beat with a wooden spoon so the cheese is well incorporated. Add the milk and chives and give the mix a good stir. Put the cheesy mash mixture into the tin and spread it out with the back of a spoon until smooth and even.

5

On a lightly floured surface, roll out the pastry so it will just fit on top of the mash. It should be

8–10mm thick. Place it on top of the mash, trim the edges neatly and mark the pastry into 6 portions by scoring with a knife.

6

Brush the pastry with beaten egg and bake for

20–25 minutes until the crust is golden. Let the pie stand for 15 minutes before cutting and serving.