← Nouns Cooking · British & Irish

Ingredients

• 25 g Butter
• 3 Onion, thinly sliced
• 300 g floury potato, peeled and cut into 1 cm cubes
• 300 g mature cheddar or crumbly Lancashire cheese, grated
• 2 Eggs, beaten
• 1 tsp English mustard
• 1 pinch Cayenne pepper
• 640 g ready-rolled shortcrust pastry (2 sheets)
• 1 egg, beaten with a pinch of salt, to glaze
• Black pepper

Method

1. Melt the butter in a pan over medium-low heat and cook the onions with a pinch of salt for 15 min, stirring often, until very soft and sweet but not browned.
2. Meanwhile, boil the potato cubes in salted water for 8 min until just tender, then drain well. Mix with the onions and leave to cool for 15 min.
3. Heat the oven to 200°C (180°C fan, 400°F) with a baking tray inside. Stir the cheese, beaten eggs, mustard, cayenne and plenty of pepper into the cooled onion mixture.
4. Line a 23 cm pie dish with one pastry sheet, leaving it overhanging. Spoon in the filling and level it.
5. Brush the pastry rim with egg glaze, lay the second sheet on top, press the edges together, trim and crimp. Brush with glaze and cut two small steam holes.
6. Bake on the hot tray for 35–40 min until the pastry is deep golden and crisp underneath. Leave to settle for 10 min before slicing; it is also excellent cold.

Tips

• Some hard cheeses are made with animal rennet; choose a vegetarian cheese if needed.
• The pastry contains gluten. Serve with baked beans and pickled red cabbage for the full Lancashire experience.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food BBC Food Olive Magazine