Creamy, cheesy, and brimming with nostalgic comfort, Cheese and Potato Pie is pure happiness in a golden, bubbling casserole dish. This simple British classic combines tender potatoes, sharp Cheddar, sweet onion, and a warming hint of mustard—finished with juicy tomato slices and a gooey cheese crust. Whether you’re seeking the ultimate cozy side or a humble vegetarian main, this recipe delivers absolute joy in every mouthful.
Why You’ll Love This Recipe
- Ultra-Comforting: Every forkful is creamy, cheesy, and deeply soothing—perfect for chilly afternoons or when you need a little edible hug.
- Brilliantly Simple: Made with simple kitchen staples, Cheese and Potato Pie is easy enough for weeknight cooking but special enough for a Sunday supper.
- Customizable Goodness: The base recipe is a delicious canvas—go classic or jazz it up with your favorite add-ins and cheeses!
- Crowd-Pleaser: Whether served as a hearty main or a side, this pie wins over picky eaters, vegetarians, and comfort food lovers alike.
Ingredients You’ll Need
This Cheese and Potato Pie celebrates how humble ingredients can create the ultimate in comfort food. Each component pulls its weight—tender potatoes for body, luscious butter for richness, tangy Cheddar for that craveable melt, and onion and mustard for a burst of subtle flavor. Here’s what you’ll need:
- Potatoes (400g, about 3 small-medium): Waxy or all-purpose varieties like Yukon Gold produce a creamy mash without getting gluey.
- Butter (75g): Richness galore—using real butter gives the mash its luxurious mouthfeel and flavor.
- English Mustard (1½ Tbsp): The secret hero, adding a gentle heat and nutty depth that makes the cheese sing.
- Sharp Mature Cheddar (150g, about 1½ cups grated): For maximum cheesiness and a tang you can actually taste—don’t skimp here!
- Onion (75g, about ½ cup): Cooked alongside the potatoes for subtle sweetness and soft texture mixed into the mash.
- Egg (1): Helps bind everything together, giving the pie a slightly custardy richness when baked.
- Milk (1 Tbsp): Loosens the mash and creates a lovely, creamy base.
- Tomato (1 large): Sliced thin, it bakes into the cheese topping for pops of juicy color and tang.
- Salt (to taste): Essential for seasoning the potatoes and bringing all the flavors to life.
Variations
The beauty of Cheese and Potato Pie is how endlessly adaptable it is. Don’t be afraid to riff on the classic—this dish is the definition of “use what you love” and “make it your own!” Here are some tasty ways to shake things up:
- Go Green: Fold in a handful of wilted spinach, cooked kale, or blanched peas for color and nutrition boost.
- Switch Up the Cheese: Mix in Gruyère, Red Leicester, or a smoky Gouda for new depths of flavor.
- Make It Smoky: Add a pinch of smoked paprika or crumble in some crispy, cooked bacon if you’re not vegetarian.
- Vegan-Friendly: Use plant-based cheese, dairy-free butter, and a flax egg replacement—the result is still heavenly and creamy!
- Extra Crunchy Top: Sprinkle the cheese layer with golden breadcrumbs before baking for even more texture.
How to Make Cheese and Potato Pie
Step 1: Cook the Potatoes and Onion
Start by bringing a medium saucepan of generously salted water to the boil. Add the whole, unpeeled potatoes and, halfway through their cooking time, drop the peeled onion into the bubbling water. Boil until the potatoes are fork-tender—about 30-35 minutes in total—so they’re soft and mash-ready, and the onion is sweet and mellow.
Step 2: Prepare the Mash
Drain the potatoes, prick them with a fork to steam off excess moisture, and slip off their skins. Either mash them with a hand masher or pass them through a ricer for dreamy smoothness. Stir in the butter, almost all of the grated Cheddar, and the mustard, mixing well until the cheese starts to melt right into the potatoes.
Step 3: Add Egg, Milk, and Onion
Beat the egg with the milk and pour it into the cheesy mash. Chop the cooked onion into small dice, then fold it through. The mixture will be quite “wet,” and that’s exactly what you want—this helps the pie stay creamy when baked. Taste and season with a little more salt if needed.
Step 4: Assemble and Bake
Spoon the mash into a well-buttered casserole dish (about 0.5 liters in size). Smooth the top and scatter over the remaining cheese. Arrange the tomato slices across the cheese, then pop the dish into a hot oven (200°C/400°F) for 15–20 minutes—just until the cheese is bubbling and irresistibly golden, and the tomatoes have softened.
Pro Tips for Making Cheese and Potato Pie
- Potato Perfection: Use potatoes of a similar size for even cooking. If you love super-smooth mash, a potato ricer is your best friend here!
- Cheese Choice Matters: Don’t be tempted to use pre-shredded cheese—it just doesn’t melt as beautifully as hand-grated, mature Cheddar.
- Don’t Overbake: Keep an eye on your pie after the 15-minute mark—once the top is gloriously golden and the cheese is bubbling, it’s ready.
- Customize the Consistency: If your mash seems a little dry, add an extra splash of milk before baking for the dreamiest, creamiest texture.
How to Serve Cheese and Potato Pie
Garnishes
A final dusting of fresh chives, parsley, or even a little cracked black pepper over your Cheese and Potato Pie just before serving can add a burst of color and a fresh herbal lift. For an extra pop, scatter over a handful of sliced spring onions as well—the fresh crunch is so satisfying against the soft, cheesy mash.
Side Dishes
This pie is incredibly versatile. Serve it as a hearty main course with steamed green beans, a crisp garden salad, or even classic baked beans. As a side, Cheese and Potato Pie pairs beautifully with roast chicken, grilled sausages, or any simple vegetable dish for a wintery feast.
Creative Ways to Present
Try baking individual Cheese and Potato Pies in ramekins—perfect for dinner parties or cozy brunches. For a rustic twist, bake in a cast iron skillet and serve straight from the oven at the table. For a playful presentation, use cookie cutters to stamp shapes out of the tomato topping before baking!
Make Ahead and Storage
Storing Leftovers
Let any leftovers cool to room temperature, then cover and refrigerate for up to 3 days. The flavors deepen overnight, and the pie holds together beautifully for a quick lunch or midnight snack straight from the fridge!
Freezing
Cheese and Potato Pie freezes well. Once baked and cooled, wrap the dish tightly in a layer of cling film followed by foil. Freeze for up to one month—just note the texture may be a little softer after thawing. For best results, thaw overnight in the fridge before reheating.
Reheating
To reheat, cover with foil and bake at 180°C/350°F for 15–20 minutes, or until piping hot. For single portions, the microwave works in a pinch but be sure to do it gently to keep the mash soft and avoid drying out the cheese crust.
FAQs
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Can I make Cheese and Potato Pie in advance?
Absolutely! Cheese and Potato Pie can be assembled a day ahead—just follow all the steps up to baking, then cover and refrigerate. When you’re ready to serve, bake straight from the fridge, adding a few extra minutes to account for the chill.
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Do I really need English mustard, or can I use something else?
English mustard brings amazing warmth and complexity to the pie, but if you don’t have it, Dijon or your favorite yellow mustard will work. Start with a little and adjust to your taste—just don’t skip it entirely!
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What’s the best potato variety for Cheese and Potato Pie?
Opt for an all-purpose potato like Yukon Gold or Maris Piper—they balance creaminess and fluffiness perfectly, resulting in a mash that’s rich but not gluey.
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Can I make this recipe gluten-free?
The classic Cheese and Potato Pie recipe is naturally gluten-free as written. If you want to add a breadcrumb topping, just use your favorite gluten-free breadcrumbs to keep it safe for everyone.
Final Thoughts
If you’re seeking the definition of cozy, look no further than Cheese and Potato Pie. Few things so simple taste so divine! I hope you’ll grab a spoon, dive into that cheesy mash, and make this new favorite a regular on your table. Let me know how you make it your own—I’d love to hear all your delicious variations!
Print
Cheese and Potato Pie Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 2–4 Servings 1x
- Category: Main Course, Side Dish
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
This Cheese and Potato Pie recipe is a comforting and flavorful dish that combines creamy mashed potatoes with sharp cheddar cheese, English mustard, and savory onions, topped with sliced tomatoes for a delightful twist.
Ingredients
- 400g (3 Small-Medium) Potatoes
- 75g (1/2 Stick + 1 Tbsp) Butter
- 1 1/2 Tbsp English Mustard
- 150g (1 1/2 Cups) Sharp Mature Cheddar
- 75g (1/2 Cup) Onion
- 1 Egg
- 1 Tbsp Milk
- Salt to taste
- 1 Tomato
Potato Mixture:
Additional:
Instructions
- Boil Potatoes: Bring a 20cm or 8″ saucepan of well-salted water to the boil. Add whole unpeeled potatoes and boil for 30-35 minutes.
- Add Ingredients: Peel and mash the cooked potatoes, then mix in butter, most of the cheese, mustard, beaten egg, and milk.
- Combine: Mix in diced onions, adjust salt to taste, then transfer the mixture to a casserole dish.
- Top and Bake: Sprinkle remaining cheese on top, layer tomato slices, and bake at 200°C or 400°F for 15-20 minutes.
Notes
- Nutrition calculated for 4 portions, serving 4 as a side or 2 as a main dish.
Nutrition
- Serving Size: 1 portion
- Calories: 380 kcal
- Sugar: 3g
- Sodium: 540mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 100mg
