📝 About This Recipe
A cornerstone of British comfort food, this classic pie hails from the industrial heartlands of Northern England where it has warmed souls for generations. It features a rich, molten center of sharp mature Cheddar and mellow caramelized onions, all encased in a buttery, shortcrust pastry that shatters perfectly upon the first bite. This version balances the sharp tang of the cheese with a hint of English mustard and cream, creating a sophisticated yet deeply nostalgic savory masterpiece.
🥗 Ingredients
The Shortcrust Pastry
- 400 grams All-purpose flour (plus extra for dusting)
- 200 grams Unsalted butter (cold and cubed)
- 1 teaspoon Salt
- 4-6 tablespoons Ice cold water
The Savoury Filling
- 3 large Yellow onions (thinly sliced)
- 50 grams Unsalted butter (for sautéing)
- 350 grams Mature English Cheddar (grated)
- 100 grams Red Leicester cheese (grated, for color and depth)
- 250 grams Potatoes (peeled, boiled, and cubed small)
- 100 milliliters Double cream
- 1 tablespoon English mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Fresh thyme (leaves only)
- 1/2 teaspoon Black pepper (freshly cracked)
The Glaze
- 1 large Egg (beaten with a splash of milk)
👨🍳 Instructions
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1
To make the pastry, rub the cold cubed butter into the flour and salt using your fingertips until the mixture resembles fine breadcrumbs. Alternatively, pulse in a food processor.
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2
Gradually add the ice-cold water, one tablespoon at a time, mixing with a cold knife until the dough just comes together. Wrap in cling film and chill in the fridge for at least 30 minutes.
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3
While the pastry rests, melt 50g of butter in a large pan over medium-low heat. Add the sliced onions and cook gently for 15-20 minutes until soft, translucent, and slightly golden, but not browned.
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4
Boil the cubed potatoes in salted water for about 8-10 minutes until tender but still holding their shape. Drain and set aside to cool slightly.
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5
In a large mixing bowl, combine the softened onions, cooked potatoes, grated Cheddar, and Red Leicester. The warmth of the onions will slightly soften the cheese.
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6
Stir in the double cream, English mustard, Worcestershire sauce, thyme, and black pepper. Mix thoroughly until the filling is thick and cohesive.
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7
Preheat your oven to 200°C (400°F/Gas Mark 6) and place a baking tray inside to heat up—this helps ensure a crisp bottom crust.
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8
Divide your chilled pastry: use two-thirds for the base and one-third for the lid. Roll out the larger portion on a floured surface to fit a 23cm (9-inch) pie dish, leaving some overhang.
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9
Spoon the cheese and onion mixture into the pastry-lined dish, pressing down gently to remove any air pockets and leveling the top.
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10
Roll out the remaining pastry for the lid. Dampen the edges of the base pastry with water, place the lid on top, and pinch the edges firmly to seal. Trim any excess pastry.
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11
Cut two small slits in the center of the lid to allow steam to escape. Brush the entire top generously with the egg wash for a golden finish.
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12
Place the pie on the preheated baking tray and bake for 35-45 minutes until the pastry is a deep golden brown and the filling is bubbling.
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13
Remove from the oven and allow the pie to rest for at least 10-15 minutes before slicing. This is crucial as it allows the molten cheese to set enough to serve beautiful, clean wedges.
💡 Chef's Tips
Always use a high-quality 'Extra Mature' Cheddar for the best flavor profile. If your pastry feels too crumbly, add water literally a teaspoon at a time; too much water makes for a tough crust. Ensure your onions are completely cooled before mixing with the cheese if you want more distinct textures in your filling. For a vegetarian version, ensure your Worcestershire sauce is a vegetarian-friendly brand or swap for a dash of soy sauce. Don't skip the resting time! Cutting into the pie too early will result in the cheese filling running out like a sauce.
🍽️ Serving Suggestions
Serve with a side of thick-cut chunky chips (fries) and a generous portion of mushy peas. A dollop of spicy fruit chutney or pickled onions provides a perfect acidic contrast to the rich cheese. Pair with a crisp English Ale or a dry hard cider to cut through the creaminess. A simple side salad with a sharp vinaigrette works beautifully for a lighter lunch option.