Caramelised onion, cheese & potato pie

  • Preparation time: 20 minutes
  • Cooking time: 50 minutes

Serves: 6


1 tbsp olive oil
Knob of butter
2 large onions, finely sliced
Pinch sugar
Large sprig rosemary, finely chopped
500g salad potatoes
125g Lancashire cheese, grated
4tbsp flat leaf parsley, finely chopped
4tbsp crème fraiche
300g ready-made shortcrust pastry
Milk for glazing


1 Preheat the oven to 180°C, gas mark 4. Heat the oil and butter in a large saucepan and add the onions, sugar, rosemary and a good pinch of salt and cook very gently over a low heat for about 10–15 minutes, until wilted and very tender. Turn up the heat and cook for 5 minutes more until golden and caramelised. Remove from the heat and set aside to cool.

2 Boil the potatoes for 8 minutes until tender. Drain and leave to cool before slicing very thinly.

3 Roll out just over half of the pastry and use to line a 23cm shallow pie dish. Arrange a layer of potatoes on the base then top with some caramelised onions and a good sprinkling of Lancashire cheese, parsley and a tablespoon of crème fraiche. Repeat the layers until all the ingredients are used up.

4 Roll out the remaining pastry to about 2cm larger than the dish then lay this over the top. Crimp the edges to seal and brush with a little milk to glaze, then bake for about 30 minutes until golden.