A humble but much-loved pie of sweated onions, mashed potato and plenty of sharp cheddar, wrapped in golden shortcrust pastry.
Prep
25 mins
Cook
55 mins
Servings
6
Per serving
£1.40
Difficulty
medium
This is proper northern chip-shop territory - simple ingredients, but the slow-cooked onions and a generous hand with the cheese make all the difference.
Boil the potatoes in salted water for 15 minutes until tender, then drain and mash roughly, leaving some texture. Set aside to cool slightly.
Melt the butter in a frying pan and cook the onions over a low heat for 20 minutes, stirring often, until soft and lightly golden - don't rush this stage.
Preheat the oven to 200C (180C fan). Roll out two-thirds of the pastry and use it to line a 23cm pie dish, leaving an overhang.
Mix the mashed potato, cooked onions, cheddar, mustard and chives together and season well. Spoon into the pastry case.
Roll out the remaining pastry for a lid, brush the pastry rim with beaten egg, and press the lid on. Trim, crimp the edges and cut a steam vent.
Brush the top with beaten egg and bake for 30-35 minutes until the pastry is a deep golden brown.