Winter Pie

Potatoes appear here, both in the pie and in the pastry.


For the Pastry

  • 4 oz (110 g) potatoes, peeled, cooked and puréed
  • 3 oz (75 g) butter or margarine
  • 2 oz (50 g) self-raising flour
  • 2–3 tablespoons water

For the Pie

  • 1 lb (450 g) potatoes, peeled and thinly sliced
  • 6 oz (175 g) onions, thinly sliced
  • 4 oz (110 g) Gruyère cheese, grated
  • A handful freshly chopped parsley
  • 2 cloves garlic, chopped
  • Sea salt and freshly ground black pepper
  • Grated nutmeg
  • 6 fl oz (175 ml) cream
  • 1 egg yolk, beaten


Make the pastry in the normal way by rubbing the fat into the flour and adding the potato purée. Bind with the water to make a smooth dough and put into the fridge for a half-hour.

For the pie, parboil or steam the potatoes for 5 minutes or until just tender. Blanch the onions for 4 minutes. Drain and arrange in a 9-inch pie dish with the potatoes, cheese, parsley, garlic and salt and pepper. Mix the nutmeg with the cream and pour over the whole.

Roll out the pastry and cover the pie. Brush with the beaten egg yolk. Bake at gas mark 6/400°F/200°C for 15 minutes and then turn down the oven to gas mark 4/350°F/180°C for a further 15– 20 minutes until the pie is well browned.

‘Spuddy’ was a slang term for someone who sold bad potatoes. It was also used to describe a short, stout person.