Cheddar cheese & shallot pie with fennel seed pastry

Cheddar cheese & shallot pie with fennel seed pastry

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(4 ratings)

Prep: 40 mins Cook: 1 hr, 5 mins plus chilling

More effort

Serves 6 - 8

A hearty pie with a mustard and fennel crust, this makes a stunning veggie centrepiece for everyday or entertaining

Nutrition and extra info

  • Vegetarian

Nutrition: per serving (8)

  • kcal604
  • fat39g
  • saturates24g
  • carbs45g
  • sugars2g
  • fibre3g
  • protein15g
  • salt0.9g
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    For the pastry

    • 140g unsalted butter, plus extra for greasing



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 375g plain flour
    • ¼ tsp mustard powder
    • 1 tsp fennel seeds
      Fennel seeds

      Fennel seeds

      feh-nell seeds

      A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

    For the filling

    • 2 large King Edward potatoes, cut into small cubes
    • 2 tbsp unsalted butter



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 4 large banana shallots, sliced
    • 7 spring onions, finely sliced
      Spring onions

      Spring onion

      sp-ring un-yun

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

    • 3 medium eggs



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

    • 150ml double cream
    • 1 tsp thyme leaves
    • 200g strong cheddar, grated



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

    For the glaze

    • 1 egg yolk, beaten
    • 1-2 tsp milk



      One of the most widely used ingredients, milk is often referred to as a 'complete' food…


    1. Heat oven to 180C/160C fan/gas 4. First, make the filling. Boil the potatoes in a large pan of salted water for 10-15 mins until a knife is easily inserted but the potatoes still hold their shape.

    2. Melt the butter in a medium saucepan over a low heat. Slowly sweat the shallots and spring onions with a pinch of salt until softened, stirring occasionally, about 10-12 mins. Meanwhile, whisk together the eggs, cream, thyme, cheese and some seasoning. Set aside.

    3. To make the pastry, melt the butter with 100ml water in a small saucepan and bring to a simmer. Tip the rest of the pastry ingredients and 1 / 2 tsp salt into a large bowl. Make a well in the centre and pour in the butter. Stir with a wooden spoon, then bring together with your hands, kneading lightly for a few mins.

    4. Grease a large 20-26cm pie dish. On a lightly dusted work surface, roll out two-thirds of the pastry big enough to fill the base and sides of your dish. Use the remaining pastry to roll out a lid.

    5. Add the potato and shallot mixture to the beaten egg filling, and spoon into your pastry case. Cover with the pastry lid and crimp the edges decoratively.

    6. Finally, beat the egg yolk with the milk and glaze the pie. Poke a couple of small steam holes in the top, chill for 10 mins, then bake in the oven for 40-45 mins.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    20th Apr, 2020
    We liked this. Easy to make. I added more fennel than the recipe stated as I couldn’t taste first time around. Can be enjoyed hot or cold.
    4th Jun, 2016
    Quite possibly the worst pie I've ever eaten (or failed to eat). The driest pastry with no flavour, despite the mustard and fennel. As for the filling, might as well just have an Spanish omelette!
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