Deep-dish cheese, onion & potato pie

Deep-dish cheese, onion & potato pie

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(29 ratings)

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Cooking time

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

Skill level

Easy

Servings

Serves 6

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
820
protein
20g
carbs
73g
fat
52g
saturates
26g
fibre
4g
sugar
5g
salt
1.53g

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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Method

  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.

Recipe from Good Food magazine, March 2009

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