Winter Pie

Preparation info

    • Difficulty


Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

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


    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.