A rich, savory pie layered with tender roasted potato slices and smothered in a sharp, cheesy onion sauce, all wrapped in flaky pastry. This is the ultimate comfort food — hearty, bold, and perfect served hot or cold.

Ingredients

For the Filling:

• 3 medium baking potatoes, thinly sliced (about 1/4” thick)
• 1 white onion, grated
• 2 spring onions, finely diced
• 3 Tablespoons unsalted butter
• 3 Tablespoons all-purpose flour
• 1 cup whole milk
• 1 cup grated mature Cheddar cheese
• 1 cup grated Red Leicester cheese
• 2 teaspoons English mustard
• Salt, to taste
• Black pepper, to taste

For the Crust:

• 1 sheet shortcrust pastry (for the base)
• 1 sheet puff pastry (for the top)
• 1 egg, beaten (for egg wash)

Preparation

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
2. Prepare the potatoes: Lightly oil and season the sliced potatoes. Spread them on a baking sheet and roast for 15–20 minutes until they start to soften but aren’t fully cooked. Set aside.
3. Make the cheese sauce: In a saucepan, melt the butter over medium heat.
4. Add the grated white onion and cook for 1 minute until softened.
5. Stir in the flour and cook for 1 minute more.
6. Slowly whisk in the milk until smooth and thickened.
7. Remove from heat, stir in the grated cheeses, mustard, spring onions, salt, and black pepper. The sauce should be thick and spreadable.
8. Assemble the pie:mLine a greased pie dish with shortcrust pastry.
9. Add a layer of the cheese-onion sauce, then a layer of roasted potato slices.
10. Repeat layers, ending with a final layer of sauce.
11. Press gently to compact the layers slightly.
12. Top and bake: Cover with puff pastry, trimming and crimping the edges. Cut 2–3 small slits in the top for steam.
13. Brush with beaten egg.
14. Bake for 40–45 minutes, or until golden brown and bubbling.
15. Cool and serve: Let the pie rest for at least 10 minutes before slicing. Serve warm or at room temperature.

Serving Suggestions

Classic British Comfort

• Mushy peas or buttered garden peas
• Brown gravy on the side or lightly drizzled over the pie
• Pickled onions or Branston pickle for tangy contrast
• A simple cabbage and carrot slaw dressed with malt vinegar and a touch of sugar

Fresh & Light Pairings

• Mixed greens salad with mustard vinaigrette
• Sliced tomatoes with salt, cracked pepper, and olive oil
• Steamed green beans with lemon zest and butter
• Apple cider vinegar slaw for acidity and crunch

Pub-Style Plate

• Thick-cut chips (fries) or roast potatoes
• A pint of English ale, dry cider, or a strong black tea
• Baked beans or Bubble and Squeak (leftover mashed potatoes with cabbage)