Ingredients

The following ingredients have 6 Servings
  • 400g (1lb) shortcrust pastry
  • 600g (1⅓lbs ) peeled potatoes, cubed
  • 30ml (2 tbsp) butter
  • 15ml (1 tbsp) oil
  • 1 large onion, peeled and chopped
  • 1 large leek, peeled and chopped
  • 2.5ml (½ tsp) fresh thyme, finely chopped
  • 60ml (4 tbsp) double cream
  • 150g (5oz) Cheddar cheese, grated

Instruction

  • Preheat the oven to 190°C/375°F/gas mark 5.
  • On a floured surface, roll the pastry out to the thickness of 0.5cm (¼ inch) and 5cm (2 inches) wider than the tin you’re lining.
  • Using your fingers, gently press the pastry into the corners of the tin, letting the excess hang over the sides of the tin.
  • Using a fork, prick the base of the pastry.
  • Line with baking parchment and fill with baking beans or dried pulses.
  • Pop the pastry case in the oven and bake for about 20 minutes or until golden brown.
  • Boil the potatoes in salted water for 5 minutes or until just tender. Drain and set aside to cool.
  • Heat the butter and oil in a large frying pan and cook the onion and leek gently until soft and caramelised. This takes about 20 minutes.
  • Preheat the oven to 190°C/375°F/gas mark 5.
  • Add the thyme, cream and potatoes and give the mixture a stir. Remove from the heat and wait for it to cool down.
  • Stir in half of the cheese then pour the filling in the pastry case.
  • Sprinkle the remaining cheese on top. [Optional: Garnish with fresh thyme sprigs.]
  • Bake for 20 minutes or until the cheese has melted and the top is golden brown.
  • After removing the pie from the oven, wait for the pie to cool down for 10 minutes before slicing with sharp knife.