Cheese and potato pie with a herby shortcrust topping
- 120g unsalted butter, cut into small dice, plus extra for greasing
- 240g plain flour, plus extra for dusting
- 3-4tbsp semi-skimmed milk
- 1tbsp chopped chives
- 1tbsp fresh thyme leaves
- 400g white potatoes, peeled and cut into wafer-thin slices
- 125g Asda 30% Less Fat Mature British Cheese, grated
- 1 onion, thinly sliced
- ½tsp mustard powder
- 3tbsp Asda 50% Less Fat Crème Fraîche
- 1 sprig fresh sage, leaves separated
- 1 egg, beaten, to glaze
- Spring greens and peas, steamed, to serve
In a large bowl, use your fingers to rub the butter into 225g of the flour until it looks like breadcrumbs.
Use a blunt knife to stir in the milk, chives and thyme. Bring together with your hands, adding 1tbsp cold water if the dough is too crumbly.
Knead the dough on a floured surface. Shape into a disc, wrap in clingfilm and chill for 20 mins.
Preheat the oven to 180C/160C Fan/Gas 4. Grease and flour a 23cm round pie plate or shallow cake tin.
In a large bowl, toss together the potatoes, cheese, onion, mustard and remaining flour. Stir through the crème fraîche and season with pepper.
On a floured surface, roll out about ½ of the pastry until it’s a little larger than the pie plate, then use to line the plate.
Layer the potato mixture on top of the pastry base, making sure the potato slices lie as flat as possible.
Roll out the remaining pastry, pressing the sage leaves into the top as you go. Lay over the filling then, using your fingers, crimp the edges of the pastry together. Trim off any excess.
Use a knife to cut a slit in the centre, then brush with the egg to glaze.
Bake for 1 hr 25 mins to 1 hr 35 mins, until golden brown and crisp on top. Cool for 10 mins before serving with steamed spring greens and peas.