The pie plan - Cheese, potato and onion filling

It's no surprise that both these pies already figure on the blog – what I suppose it shows is their popularity – it's the simple things in life.

This filling is easy peasy, just three elements all of which can be made ahead, bagged, boxed and then fridged!

Serves 4

4 medium sized baked jacket potatoes, peeled

and cut into cubes measuring 1.5cms/½”

approximately

2 medium onions, finely diced and

sautéed with a knob of unsalted butter and

a drop of rapeseed oil until softened – 5 minutes

add 1 tablespoon of Dijon mustard to the onion

300g of grated cheeses – 100g each of Mature

Cheddar, Red Leicester and Gruyere

Black pepper

you'll need a pie dish – measuring 23x23x5cms/9x9x2”

foil or ceramic – ceramic if you're serving at the table

Using a large mixing bowl add the potatoes, onions and mustard – season generously with black pepper. Fold in the cheeses.

Both the pie fillings benefit from being made a couple of days ahead and then fridged until you're ready to complete.

All that remains is the pastry!