Cheese, Onion & Potato Topless Pie Recipe

The plan was to post this recipe tomorrow. Then I remembered I am already a post behind, and had promised to update on the £600 Challenge this Sunday.

So as there’s no time like the present, let me present:

Simply Being Mum’s Cheese, Onion & Potato Topless Pie Recipe

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(completely made up off the cuff based on a handful of ingredients I picked up while doing my grocery shop!)

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I am using:

Aldi Organic White Potatoes – 600g

2 Small Aldi Organic Onions

200g Aldi Mature Cheddar

1 Large Free-range Aldi

375g ready to use Aldi Shortcrust Pastry (if you’d rather make the pastry you can see my recipe here)

Before you start on the actual recipe preheat your oven to 180 degrees (if a fan oven) or 200 degrees if not. This is gas mark 6 or 400 in fahrenheit.

Grease and flour a shallow pie dish – approx. 10″ in diameter. I’m using a flan ceramic flan dish.

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Remove pastry from the fridge to help it come up to room temperature.

Step 1: Cut potatoes into cubes and pop in a large pot of cold salted water to boil.

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I haven’t peeled mine. As I use a potato ricer instead of a masher the peel will come away after they’re softened. But if using these potatoes they have such a light skin it may well mash into the potato easily. Just ensure they are scrubbed properly before boiling.

Step 2: While the potatoes are boiling, peel and chop the onion.

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My new gadget had its maiden voyage. It was headed for the car-boot-loot as part of my £600 challenge. En-route to the car it diverted to the kitchen counter top. It worked just fine so it’s a keeper. I’m not a gadget fan usually. As I had little hands helping me it was really useful as it doesn’t involve chopping with a naked blade.

Step 3: Grate the cheese.

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Remember to keep 50g back to sprinkle on top of the pie before baking.

Step 4: Once potatoes have softened, mash them.

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Although not a gadget fan, one of my most treasured kitchen aids is my potato ricer.

Step 5: Place all the ingredients to a large bowl and add a beaten egg.

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Step 5: Don’t forget to season with a little black pepper and mixed herbs for extra flavour.

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Make sure the mixture is combined well and evenly.

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Step 6: Cut out the pastry.

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I use my dish as a template.

Step 7: Once the pastry is in the dish, add the mixture and smooth evenly.

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Don’t press down too hard, it’s not necessary.

Step 8: Sprinkle over the remaining grated cheese.

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Then pop it in the oven for 30 minutes. While the pie is baking prepare additional vegetables.

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Once the pie is baked place under grill for a couple of minutes to brown the top further.

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The pie will serve up to 8 people depending (of course) on how big the slices are!

It can be served hot or cold. Store in a fridge for up to 3 days, and when re-heating ensure piping hot before eating.

Cooking requires common sense, ingredients do vary as do ovens and cooking times. All measurements and timings are approximate. Keep an eye on your pie to ensure it does not over bake!

Any questions please do ask.

I’d like to thank Aldi UK for sending out some vouchers which inspired me to rustle up this recipe as part of #AldiSummer.

 

 

 

 

 

 

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