Cheese and Potato Pie

Serves four to six depending how hungry you are!


250g/9oz Cheddar cheese grated, but the remnants of the Christmas cheese feast can be used

1 large white onion, diced

2 large potatoes, diced into small chunks

Salt and black pepper

Knob of butter

450g/1lb ready-made shortcrust pastry or homemade pastry


1. Grate the cheese and put aside until later.

2. Dice the onions and gently fry over a medium heat using a little oil for 10 minutes.

3. Peel the potatoes and dice into smallish chunks.

4. Put the potatoes in salted water and boil until they can be pierced easily with the tip of a knife.

5. Drain.

5. Combine all the ingredients in a bowl, stir well but take care not to mash the spuds.

6. Taste and season with salt, pepper and a knob of butter.

7. Roll out the pastry using a little flour to a 14-inch round.

8. Transfer the pastry on to a large baking tray which has parchment paper on it.

9. Pile the filling into the centre of the pastry, leaving a 3-inch perimeter.

10. Fold the pastry up and around the filling.

11. Glaze with egg or milk.

12. Bake 170c/gas mark 5 for 45 minutes until golden crust .

13. Serve with whatever you fancy, but my suggestion is baked beans and Brussels sprouts.

Baker Mike’s top tips

Some cheesetastic hints to make your bake go with the flow:

Why an open top crust pie?

This recipe is a rustic homemade pie and let’s be honest - few of us ever feel like or have the time to make a pie for tea.

The folded-up-and-over method avoids the hassle of shaping in the pie dish, the washing-up and soaking afterwards, and it also allows extra moisture to escape, preventing that dreaded soggy bottom.

It also creates lots of crust edges having a rustic look.

So perfection in appearance is not needed here, because this is an ideal simple recipe for any level of home baker to make, savoury or sweet.