Red Leicester cheese & Potato Pie

Name: Red Leicester cheese & Potato Pie
Total time: 5400 s
Yield: 4 - 6 servings
Cuisine: British
Ingredients: 3 Lb chopped potatoes (suitable for mash); 1 Chopped cooking onion; 3/4 Lb Sliced Red Leicestershire cheese (Best not to Grate); 1 & 1/2 Lb short crust pastry (I prefer homemade) for this recipe I added some salt and black pepper to the pastry; Quality Salt and Black Pepper for seasoning; Salted and whisked egg for glazing; Butter and Milk for Mash (Cream if you fancy it); Masher or mixer; Colander; Knives; Rolling Pin; Flour for dusting; Cutting Boards; Greased Pie Dish (I used 8 inch by 6 inch); Pastry Brush; Baking Tray (Big enough to hold the pie dish)

CBW @CBW67

London

One of Hubby’s favourites. My Mother-in-Law (great home cook) taught me this one.
I am quite a rustic cook, my pies do look a bit wonky but the family enjoy them.
I suggest cooking this the day before. As it is best sliced cold. It can be reheated in portions.

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Ingredients

1 hr 30 mins

4 - 6 servings

3 Lbchopped potatoes (suitable for mash)
1Chopped cooking onion
3/4 LbSliced Red Leicestershire cheese (Best not to Grate)
1& 1/2 Lb short crust pastry (I prefer homemade) for this recipe I added some salt and black pepper to the pastry
Quality Salt and Black Pepper for seasoning
Salted and whisked egg for glazing
Butter and Milk for Mash (Cream if you fancy it)
What you need
Masher or mixer
Large Saucepan
Colander
Knives
Rolling Pin
Flour for dusting
Cutting Boards
Greased Pie Dish (I used 8 inch by 6 inch)
Pastry Brush
Baking Tray (Big enough to hold the pie dish)

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Steps

1 hr 30 mins

1

Slice your cheese (best not to grate the cheese, as we are aiming for a layer and not mixing in.
2

Chop the onion (the onion will cook in the pie)
3

Divide your pastry into 3 even pieces
4

Now put two of the pieces back together (The largest is your base and the smaller one will make your pie lid)
5

Roll out the largest piece and line the Greased pie dish with this. If you break it, don't worry, just glue back together with some of the beaten egg (no one will know) - make sure to roll out big enough to have a lip of pastry of around 1" - no less.
6

Now Pre-heat your oven at 180.
Peel & chop potatoes (Cubing helps speed up the cooking process and ensures even cooking)
7

Boil until soft enough for mashing
8

Mash your potatoes, but do try and do it while they are still warm. Take your time for a nice lump free mash. No one forgets lumpy mash.
9

Thoroughly Mix in your chopped onion, a knob of butter and about an EGGCUP of milk (Cream if your feeling generous)
10

Spread in a layer of potato followed by a layer of sliced cheese
11

Keep going until all potato and cheese is used up You can end with either cheese or potato - I done it both ways and they both work fine
12

Roll out the smaller ball of pastry, this will be for the lid of your pie
13

Glaze the edges of the base that you can see (If this is your first pie, we do this as it acts as a glue), then gently place your lid on top, Glaze and decorate, make sure you put a few steam holes in the lid after glazing. I like to seal the pie by rolling the 1" edges upwards over the lid like a blanket. This does help to keep all that unctuousness in.
14

Place your pie on an oven tray in the oven. The heat of the tray prevents a soggy bottom. Cook until golden brown and smelling amazing. Your potato is already cooked, so we are just gently cooking the pastry and melting the cheese.
15

Allow the pie to go cold for the wow factor. Let your diners see the pie when you cut into it. Its easy enough to reheat portions in the microwave if they want it hot. This pie has never lasted long enough for me to work out if it can be frozen. Ideal for lunch box' it's just as it is and delicious with a healthy salad if want to justify anything.
16

Enjoy

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Cooksnaps

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CBW @CBW67

on November 24, 2021 19:19

London

Have always enjoyed cooking, experimenting with left overs, seeing what I can come up with without waste. My Dad taught me the basics in the 60's. He was a single Dad on a budget.