Cheese and Potato Pie

Last updated: 14th Aug 2026

Cheese and potato pie is simple British comfort food at its best. Fluffy mashed potato is mixed with softened onion and mature Cheddar, then baked until piping hot with a crisp, golden cheese topping.

It is inexpensive, filling and built around ingredients that many British kitchens already have. Serve it as a meat-free main course with peas, baked beans, steamed greens or a sharp green salad.

The recipe is also well suited to self-catering winter trips because it needs only basic equipment and supermarket staples. For a ski holiday supper, assemble the pie earlier in the day and bake it when everyone gets back.

Ingredients

Method

1. Heat the oven to 200°C, 180°C fan, Gas 6. Lightly butter a medium ovenproof baking dish.
2. Put the potatoes in a large saucepan of cold salted water. Bring to the boil and simmer for 15 to 18 minutes until completely tender.
3. Meanwhile, melt 15g of the butter in a small frying pan over a medium-low heat. Add the onion and cook for 8 to 10 minutes until soft and lightly golden.
4. Drain the potatoes well and leave them to steam dry for 2 minutes. Return them to the saucepan and mash until smooth.
5. Beat in the remaining butter and enough warm milk to make a soft, creamy mash.
6. Stir in the cooked onion, mustard and 150g of the Cheddar. Season with black pepper and a little salt if needed.
7. Spoon the mixture into the prepared baking dish and level the top with a fork.
8. Scatter over the remaining 50g Cheddar and bake for 20 to 25 minutes until piping hot and golden on top.
9. Leave to stand for 5 minutes before serving. Scatter with chopped chives or parsley, if using.