Deep Dish Cheese, Onion and Potato Pie

Everyone likes a good pie, and I’d been promising to make Kieran a cheese and onion pie for ages – and he LOVED this one (so much so that when he asked me a minute ago which recipe I was blogging about and I told him it was this pie, he said ‘mmmm, cheese and onion pie’  just like Homer Simpson.)

I love the way it uses layered, sliced potatoes instead of mash, so the pie looks neater and stands up better and you get big hits of flavour from the cheese filling – plus it’s super easy to make. Delicious!

Recipe from BBC Good Food.

Deep dish cheese, onion and potato pie
Serves 4
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1062 calories
109 g
103 g
58 g
30 g
21 g
569 g
1004 g
8 g
0 g
33 g
Nutrition Facts
Serving Size
569g
Servings
4
Amount Per Serving
Calories 1062
Calories from Fat 515
% Daily Value *
Total Fat 58g
89%
Saturated Fat 21g
106%
Trans Fat 0g
Polyunsaturated Fat 11g
Monounsaturated Fat 22g
Cholesterol 103mg
34%
Sodium 1004mg
42%
Total Carbohydrates 109g
36%
Dietary Fiber 9g
36%
Sugars 8g
Protein 30g
Vitamin A
17%
Vitamin C
40%
Calcium
52%
Iron
36%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 200g strong, hard cheese (I used cheddar ), ½ coarsely grated, ½ cut into small chunks
  2. 200ml tub crème fraîche
  3. 500g shortcrust pastry
  4. 1kg floury potatoes , thinly sliced
  5. 2 onions , finely sliced
  6. 1 bunch spring onions , roughly chopped
  7. small pinch grated nutmeg
  8. large pinch paprika
  9. 1 egg , beaten
Instructions
  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.
Adapted from BBC Good Food
beta
calories
1062
fat
58g
protein
30g
carbs
109g
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Adapted from BBC Good Food
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