Cheese and potato pie recipes
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- Cheese and Potato Pie
- Cheese and Potato Pie
- Cheese and Potato Pie (Tamasin Day-Lewis)
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Add some parmesan to the top of the dish as this makes it lovely and crunchy and gives it extra flavour
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- 800g potato
- 8 tomatoes
- 2 onions
- 1 tbsp. butter
- 1 cup milk
- 2 cups grated cheese
- 1 Boil potatoes - 20ish mins
- 2 Slice tomatoes - these are arranged on top so slice as you want them to appear - make them as decorative as you like!
- 3 Chop up onions
- 4 Mash potatoes with milk and butter - give the mixture a good whisk
- 5 Grate in most of the cheese, add onions
- 6 Transfer mixture into a deep ovenproof dish and arrange tomatoes on top
- 7 Cover with grated cheese
- 8 Bake for about 30 mins then if not browned sufficiently stick under the grill for a few minutes
- 9 Let cool for a couple of minutes then serve with a big salad
- All ingredient amounts depend on your own preferences and the number of people eating.
Quantities in the recipe aren't fixed, you can add more or less than stated to your own tastes.
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- 6-8 Medium Potato
- 1.5 tbsp Butter or Margerine
- 2 tbsp Mayonnaise
- 0.5 tsp Salt
- A Pinch Black Pepper
- 100g Cheese
- 1 tin Baked Beans
- 1) Place a pot of water on the hob to boil, add salt as desired. Peel the potatoes (or scrub them well if you prefer to keep the skin on).
- 2) Chop the potatoes into small chunks, then place into the water to boil.
- 3) Once the potatoes are cooked (they should be nice and soft) drain the water then place back into the pan.
- 4) Preheat the oven to Gas Mark 5.
- 5) Add the butter and mayonnaise to the potatoes and mash until smooth. Add salt and black pepper as desired.
- 6) Transfer the potato to a casserole dish and smooth out until flat.
- 7) Grate the cheese directly over the top of the potato- try to make sure it goes on evenly. Alternatively, you could grate the cheese first then sprinkle the cheese on top.
- 8) Place in the oven for about 20 minutes. Start checking after 15 to see if the cheese has started to brown.
- 9) Once the cheese is browning, heat up your baked beans by your preferred method.
- 10) Then simply serve and enjoy!
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- 285g good strong Cheddar cheese
- 30g unsalted butter
- 1 large onion. peeled and chopped finely
- 110g potatoes steamed (or boiled) and diced
- 2 large eggs
- 4 tbsp double cream
- a sprig of thyme or a bunch of flat-leaf parsley. chopped pinch of cayenne pepper
- sea salt and black pepper
- shortcrust pastry made with - 340g/12oz flour and 170g/6oz unsalted butter
- beaten egg for glaze
- 1. Preheat the oven to 220°C/425°F/Gas 7. Divide the pastry into two balls, keeping one a little larger than the other.
- 2. Melt the butter in a pan and gently fry the onion until softened and translucent, then leave to cool. Throw the onions into a bowl with the grated cheese, potato, eggs, cream, thyme or parsley and the seasoning, and mix thoroughly with your fingers.
- 3. Roll out the larger ball of pastry and line a shallow greased 23cm/9in tart tin. Tip the cheese and onion mixture into the pastry shell. Moisten the edges of the pastry and cover with the rolled-out top piece, crimping the edges together carefully.
- 4. Brush beaten egg over the top and bake in the oven for 30 minutes until crisp and golden brown. You can sweat leeks instead of onions, or add buttered apple slices instead of the potato.