For a quick version of this classic dish, use Asda Shortcrust Pastry.
(110 votes)
Cook: 1 Hour
Serves: 8
Price: 49p per serving
Nutritional Information
Each 178g serving contains
Energy
1938kj
463kcal
1938kj
463kcal
23%
Fat
28.5g
28.5g
High
41%
41%
Saturates
17.4g
17.4g
Med
87%
87%
Sugars
3.4g
3.4g
Low
4%
4%
Salt
0.9g
0.9g
Med
14%
14%
of your reference intake.
Typical energy values per 100g:
1089kj/260kcal
Typical energy values per 100g:
1089kj/260kcal
Ingredients
1 large onion, thinly sliced
250g potato (peeled weight, thickly sliced)
150ml whole milk
300g plain flour, plus extra for rolling out
Good pinch cayenne pepper
1/4 level tsp mustard powder
150g butter, chilled, cut into small cubes
250g extra mature Cheddar, grated
1 medium egg, beaten
Salad, to serve
Method
1
Pre-heat the oven to 190C/170C Fan/Gas 5. Put the onion, potato and milk in a small pan. Cover and simmer for 10 minutes, stirring occasionally, until the veg is tender and most of the milk is absorbed. Tip into a bowl to cool.
2
Sift the flour, cayenne and mustard into a large bowl and rub in the butter until it resembles breadcrumbs.
3
Add 100g of the Cheddar and mix. Sprinkle on 3 tbsp cold water and mix with a round-bladed knife to make a stiff dough. You may need another 1-2 tbsp water.
4
Roll the pastry into 2 rounds, the thickness of a £1 coin. Use half the pastry to line a 20cm flan case or shallow pie tin.
5
Fill with the veg and milk and remaining cheese.
6
Brush the rim with egg and put the pie lid on top. Press the edges together. Make 2 cuts in the centre to allow steam to escape. Brush the top with the rest of the egg. Bake for 30 minutes. Serve with salad.