Deep-dish cheese, onion & potato pie

Deep-dish cheese, onion & potato pie

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(31 ratings)

Prep: 40 mins Cook: 1 hr, 30 mins Plus resting


Serves 6
Vegetarian comfort food for cold winter evenings - great for lunch the next day, too

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal820
  • fat52g
  • saturates26g
  • carbs73g
  • sugars5g
  • fibre4g
  • protein20g
  • salt1.53g
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  • 200g strong, hard cheese (we used cheddar ), ½ coarsely grated, ½ cut into small chunks



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 200ml tub crème fraîche
  • 500g shortcrust pastry
  • 1kg floury potatoes, thinly sliced



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 onion, finely sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 bunch spring onions, roughly chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • small pinch grated nutmeg
  • large pinch paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…


  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.

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Comments (41)

purplepentacle's picture

Love, love, love this. It was even better than I thought it would be. I will most definitely make again.

dancingbunny's picture

Really nice pie, it was great fun to make though it took me closer to two and a half hours to make. I boiled the potatoes first as well like some of the other users suggested and I think it's a good thing I did as they were just right with still plenty of bite to them. I didn't want it to be too oniony so I only used spring onions and it was fab. The cheese I used was half cheddar, half gruyere. Would definitely make again, maybe with leek and bacon next time!

minxychix's picture

Didnt have any creme fraiche in the shop so I used 100g double cream & 100g herby cream cheese instead & it worked fine..also I didnt par-boil my potatoes as I thought Id sliced them thinly enough (obviously not!) & it ended up taking an extra half an hr (2hrs in total) It was gorgeous tho, & went down a storm with everyone at the dinner table (even my super-fussy 11yr old!)

dwynwyn's picture

Really enjoyed this. Made most often of all the good food recipes.

sjbibby's picture

Umm, I made this last night for dinner delicious went down a treat and then had seconds. I par boiled the potatoes first like someone here suggested. I will definately make this one again.

natalieisaflower's picture

Just popped my pie into the oven now!!! Really easy to make, and i boiled the potatoes for a couple of minutes first as others have recommended, i also used philadelphia instead of creme fraiche as that's what i happened to have in the fridge!! Made my own pastry too, so it was quite time consuming, but i think it makes all the difference!!! I have my own bar in Spain, and i'm going to introduce our spanish chef to a bit of good old british cuisine!! I'm sure he's going to love it!!! I'll let you know the verdict!!!

catz1ct's picture

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.

danandkelbram7's picture

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

vlees1's picture

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

dirkie's picture

Any idea if this freezes either before or after cooking?

unicorn25's picture

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 i'm hoping this will be a hit!
I will let you know how it goes. :) Thanks for the recipe Barney.

nicstraw's picture

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

Frantic Flapjack's picture

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!

loulou7s's picture

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*****

emzy_wemzy's picture

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

bevan1's picture

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.

peakydave's picture

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!

ratkin's picture

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

triciag's picture

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.

berdina's picture

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


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