Deep-dish cheese, onion & potato pie

Recipe uploaded by

Barney Desmazery

9 ratings

Recipe by Barney Desmazery

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1. Video tutorial: Rolling out pastry

1. Heat oven to 200C/fan 180C/gas 6. In a small bowl, mix the grated cheddar with the crème fraîche, then set aside. Grease and lightly flour a ceramic or metal pie dish, or shallow cake tin, about 23cm wide. Roll out two-thirds of the pastry on a lightly floured surface until large enough to line the tin with a little overhang.
2. Place a layer of potatoes over the tart and scatter over some of the sliced onions, spring onions and chunks of cheese. Season with salt, pepper, nutmeg and paprika. Layer over more potatoes, scatter again with more onions and cheese, then splodge over half the crème fraîche mix. Repeat with 2 more layers (the potatoes will come up way above the pastry), pushing the filling down slightly, then finish with the remaining crème fraîche mix.
3. Roll the remaining pastry so it fits over the potatoes. Brush the sides with egg, then lay the pastry over the top. Squeeze the edges together and trim with a knife. Crimp the sides and brush the top all over with egg. Place the pie on a baking sheet, bake for 30 mins, reduce the temperature to 180C/ fan 160C/gas 4, then carry on baking for 1 hr until golden. Leave the pie to rest for 10 mins, then serve straight from the dish cut into slices, with a salad or baked beans on the side.

PER SERVING

820 kcalories, protein 20g, carbohydrate 73g, fat 52 g, saturated fat 26g, fibre 4g, salt 1.53 g

Latest comments and suggestions

• jo.power

  25 February 2009

  jo.power rated and commented on this recipe

  

  I made this this week and the whole family loved it. The leftovers where fought over the next day.

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• Berna from Holland

  26 February 2009

  Berna from Holland rated and commented on this recipe

  

  This recipe looks delicious. I am certainly going to make it. I am sure everybody at home will like this.

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• Tricia

  26 February 2009

  Tricia rated and commented on this recipe

  

  I tried this and although it tasted good, the pototoes were not cook through. I followed the instructions to the letter. Next time I will cook the potatoes for a while first.

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• Mags

  26 February 2009

  Mags commented on this recipe

  Try slightly less potato and chopped baby leeks instead of the spring onions.

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• rebekah w

  27 February 2009

  rebekah w rated and commented on this recipe

  

  i tried this recipe for the family,didnt find it that hard to make had to leave out the onions as my kids hate them!it was still fab made a nice change from meat pies and great cold for packed lunch or picnic my son loved helping me make this .shame we didnt have the onions and i made it on one of my dinner plates as i didnt have a deep dish,and there was loads feed 8 easy,brill will make again!

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• JoFo

  04 March 2009

  JoFo rated and commented on this recipe

  

  I loved this, though I didn't leave it to stand for long enough - next time I will make sure that it gets the full 10 minutes! I added sweet potatoes in alternate layers to the normal ones, which added a bit of flavour; next time I might add in a bit of bacon.

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• Emz

  23 March 2009

  Emz rated and commented on this recipe

  

  Lovely recipe. Delicious hot or cold. Would definitely make again.

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• LouLou

  04 April 2009

  LouLou commented on this recipe

  This is delicious. I made this using filo pastry instead of the shortcrust. I used melted Bertolli spread between the layers of pastry. I partly boiled the potato slices for 1 minute and also softened the onions as the pastry cooks quite fast. I used 1 teaspoon of mustard powder instead of the nutmeg and paprika. On a second attempt I used up some leftover baked ham in the recipe and instead of creme fraiche, I used 1/2 packet of Philidelphia cheese spread, as that was all I had in the fridge. I heated the oven to gas 6 and turned it down to 5 for an hour for both pies. I love this recipe and will definately use it often. The only problem is that one slice is not enough and I keep going back for more. 5*****

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• Frantic Flapjack

  07 April 2009

  Frantic Flapjack rated and commented on this recipe

  

  This was yummy - everyone loved it. After the comments above, I cooked the onions until golden and also sliced the potatoes and boiled them for about 4 minutes. It turned out really well. Another excellent recipe from Barney!

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• shortstraw

  07 April 2009

  shortstraw commented on this recipe

  I love this pie and have made it about five times. It's a firm favourite with my family.

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• lee

  16 April 2009

  lee rated this recipe

  

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• Barney

  29 April 2009

  Barney commented on this recipe

  Frantic Flapjack, you are too kind. Lee, why didn't you like it? B

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• unicorn25

  03 May 2009

  unicorn25 commented on this recipe

  This recipe sounds really tasty. I am going to attempt to make it, although I confess I can't cook too well without a good recipe. :) My son is 7 and he doesn't eat meat apart from sausages and beefburgers...so i'm hoping this will be a hit! I will let you know how it goes. :) Thanks for the recipe Barney.

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• Dirkies food

  17 July 2009

  Dirkies food commented on this recipe

  Any idea if this freezes either before or after cooking?

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• Valerie

  25 September 2009

  Valerie commented on this recipe

  cooked longer than it said but potato still undercooked will parboil next time

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• MrsB

  28 September 2009

  MrsB rated and commented on this recipe

  

  I parboiled the potato slices and softened the onions after reading the comments. I will definitely be making this pie again, it was fabulous.

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Ingredients

• 200g strong, hard cheese (we used cheddar ), ½ coarsely grated, ½ cut into small chunks
• 200ml tub crème fraîche
• 500g shortcrust pastry
• 1kg floury potatoes , thinly sliced
• 2 onions , finely sliced
• 1 bunch spring onions , roughly chopped
• small pinch grated nutmeg
• large pinch paprika
• 1 egg , beaten

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 40 mins

Cook min 1 hr 30 mins

Vegetarian

Ingredients

• 200g strong, hard cheese (we used cheddar ), ½ coarsely grated, ½ cut into small chunks
• 200ml tub crème fraîche
• 500g shortcrust pastry
• 1kg floury potatoes , thinly sliced
• 2 onions , finely sliced
• 1 bunch spring onions , roughly chopped
• small pinch grated nutmeg
• large pinch paprika
• 1 egg , beaten

PER SERVING

820 kcalories, protein 20g, carbohydrate 73g, fat 52 g, saturated fat 26g, fibre 4g, salt 1.53 g

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