Cheese and Onion Potato Pie
I don’t know about you but after the sheer amount of cooking over the festive season, I’m ready to get back to quick and easy cooking.
This Cheese and Onion Potato Pie is actually my mother-in-laws recipe that I’ve tweaked over time. Filling and easy beyond belief. It goes with so many things but we often have it either just with some green beans or with gammon.
The recipe below is a basic potato pie but I often add a few of parsnips in with the boiling potatoes and mash it all up together – it does add to the taste but also adds in a sneaky one of your five a day. The amount of cheese listed is a guideline only, vary it depending on how cheesy you like things. My mother-in-law uses less but I often put in more. Obviously the stronger the cheese then the less you need.
Cheese and Onion Potato Pie
Serves 5 – 6 depending on appetite size
1.5kg potatoes – preferably a floury potato such as Maris Piper but whatever you’ve got will be fine.
1 large onion, sliced
Approx 175g Cheddar cheese, grated – I tend to use extra mature cheddar.
A tablespoon of oil for softening the onion
Butter for mashing the potato, amount to taste.
Salt and pepper to taste.
Peel the potatoes and put on to boil. If you are using parsnips place them in the same saucepan.
Peel the onion and cut in half. Finely slice each half. Slowly soften the onion slices in the oil in a frying pan, until translucent.
Grate the cheese.
Preheat the oven to 200c.
Once the potatoes – and parsnips if using – are soft, drain and mash with the butter. Add the onion and cheese and mix well. Season to taste.
Spoon the mix into a large ovenproof dish – I use a large rectangular Pyrex – and press down. Fluff the top with a fork so you get lots of nice crispy bits.
Put into the oven for approx 20 minutes until the top is brown.
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