Deep-dish cheese, onion & potato pie

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• 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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• amcgregor

  13 January 2010

  amcgregor rated this recipe

  

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• Elizabeth

  26 January 2010

  Elizabeth rated this recipe

  

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• Perico

  26 January 2010

  Perico rated this recipe

  

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• vicky

  25 April 2010

  vicky rated and commented on this recipe

  

  This is perfect. I copied the recipe, except I used double cream instead of creme fraiche and it came out beautifully I will be making this again soon.

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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 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, sugar 5g, salt 1.53 g

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