Cheese & potato pie

Cheese & potato pie

For a quick version of this classic dish, use Asda Shortcrust Pastry.

By , 21 September 2015
Cheese & potato pie
  • Ready in: 60 mins
  • Serves: 8
  • Price: 49p per serving
Nutritional Info
Each 178g serving contains
  • Fat high
  • Saturates high
  • Sugars low
  • Salt med
  • Energy 1938KJ 463KCAL
of your reference intake.
Typical energy values per 100g: 1089kJ/260kcal.
  • 1 large onion, thinly sliced
  • 250g potato (peeled weight, thickly sliced)
  • 150ml whole milk
  • 300g plain flour, plus extra for rolling out
  • Good pinch cayenne pepper
  • 1/4 level tsp mustard powder
  • 150g butter, chilled, cut into small cubes
  • 250g extra mature Cheddar, grated
  • 1 medium egg, beaten
  • Salad, to serve
  • Pre-heat the oven to 190C/170C Fan/Gas 5. Put the onion, potato and milk in a small pan. Cover and simmer for 10 minutes, stirring occasionally, until the veg is tender and most of the milk is absorbed. Tip into a bowl to cool.

  • Sift the flour, cayenne and mustard into a large bowl and rub in the butter until it resembles breadcrumbs.

  • Add 100g of the Cheddar and mix. Sprinkle on 3 tbsp cold water and mix with a round-bladed knife to make a stiff dough. You may need another 1-2 tbsp water.

  • Roll the pastry into 2 rounds, the thickness of a £1 coin. Use half the pastry to line a 20cm flan case or shallow pie tin.

  • Fill with the veg and milk and remaining cheese.

  • Brush the rim with egg and put the pie lid on top. Press the edges together. Make 2 cuts in the centre to allow steam to escape. Brush the top with the rest of the egg. Bake for 30 minutes. Serve with salad.