Cheddar cheese and potato pie

Name: Cheddar cheese and potato pie
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: Serves 4-6
Cuisine: British recipes
Ingredients: 75g unsalted butter, plus extra to grease; 1kg floury potatoes, cut into 2-3cm pieces; 1 large onion, finely diced; 2-3 tsp English mustard powder; 2 medium free-range eggs; 100-150ml whole milk, warmed; 225g extra-mature cheddar cheese, grated; Chopped chives to serve

Portion size: Serves 4-6
Hands-on time 10-15 min. Simmering time 15 min, oven time 20-30 min
Difficulty: easy

Vegetarian

Recipe by: Karen Burns-Booth

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Karen Burns-Booth shares her mother’s recipe for cheddar cheese and potato pie: comfort food at its best. Bake cheddary mustard mash until golden and serve with greens. Follow Karen at @lavenderandlovage on Instagram.

Old-school & traditional: Enjoy the familiar, comforting flavours of this nostalgic pie, with rich cheese and fluffy potatoes.
Simple, no-pastry recipe: This dish comes together without the need for a pastry case or lid – making it much easier than some other pies.
Budget weeknight dinner: Make the most of humble pantry and storecupboard ingredients, flavouring potatoes with cheese, onion and a hint of mustard. Garnished with chopped chives, if you like.
Browse more of our favourite pies.

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Ingredients

75g unsalted butter, plus extra to grease
1kg floury potatoes, cut into 2-3cm pieces
1 large onion, finely diced
2-3 tsp English mustard powder
2 medium free-range eggs
100-150ml whole milk, warmed
225g extra-mature cheddar cheese, grated
Chopped chives to serve

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Method

Heat the oven to 180ºC fan/gas 6. Lightly butter a large 2.5 litre baking dish or casserole. Put the potatoes and onion in a large saucepan, cover with cold water and bring to the boil. Simmer for 15 minutes until the potatoes are very tender.
Drain the cooked potatoes and onion, cover with a clean tea towel and set aside to steam dry for 4-5 minutes. Mash the potato mixture, then season to taste with salt and pepper. Add the 75g butter, mustard and enough warm milk to loosen the mixture to a light, fluffy consistency, then beat in the eggs.
Add three-quarters of the grated cheese to the mash and mix well. Spoon the cheese and potato mixture into the prepared dish, then sprinkle the remaining cheese over the top.
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Bake for 20 to 30 minutes or until the pie is steaming hot and the top is golden brown. Serve immediately, garnished with chives if you like, with steamed cabbage or salad leaves.