Cheese, Onion and Potato Pie

Cheese, onion and potato pie is family comfort food in its simplest form. I like to make it with cheddar, but you can use almost any cheese you like – grated or crumbled. You can also make this with leftover or shop bought mashed potatoes if you want something ready in around 30 minutes.

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Ingredients

potato 1 kg (chopped)
broccoli 1 (chopped)
mature cheddar 300 g (grated)
onion 2 (sliced)
tomatoes 2 (sliced)
English mustard 2 tbsp
milk 150 ml
butter 60 g

Method

Preheat the oven to 200°C/180°C fan/gas mark 6.
Peel and quarter the potatoes and cook in boiling salted water for 15 – 20 minutes until tender.
While the potatoes are cooking, thinly slice the onions and grate the cheese.
Melt the butter in a pan and gently sauté the onion for 8 - 10 minutes until lightly golden and turning sticky. Add the milk to the pan and heat until it’s almost boiling.
Drain the potatoes and return back to the pan they were cooked in. Let the excess steam evaporate, then mash really well until smooth.Briskly stir in the milk and onions, three-quarters of the cheese, the mustard and season to taste.
Transfer to a buttered ovenproof dish, scatter over the remaining cheese. Slice the tomato slices and lay on top.
Sit the dish on a baking tray and bake for 20–25 minutes until the top is bubbling and lightly golden.
While the pie is baking, cut the broccoli into florets and, when the pie is almost ready, bring a pan of water to the boil. Cook the broccoli in the water for 5 - 6 minutes until al dente but cooked through.
Drain and serve the broccoli alongside your pie. Enjoy!

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