bohemianwanderer – This savory potato and cheese pie is a perfect comfort food for any occasion. Begin by rolling out 320g of sheet shortcrust pastry to fit into the base of a 20cm springform tin or a greased pie dish. Trim off any excess pastry, saving it for later use. Once the pastry is in place, set it aside while you prepare the filling.
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In a wide, heavy-bottomed saucepan or wok, heat 20g of unsalted butter along with a generous drizzle of olive oil. Add a peeled and chopped medium onion and a washed, trimmed, and finely sliced leek. Season well with salt and black pepper. Cook the onions and leeks over low to medium heat for about 10 minutes, or until they soften and turn translucent. Once softened, add two peeled and finely chopped garlic cloves. Continue cooking for an additional five minutes, allowing the garlic to release its aroma.
Meanwhile, peel and quarter 600g of floury potatoes, and cook them in salted water for about 10 minutes, or until tender. Drain the potatoes and add them to the softened onion and leek mixture. At this point, add 100g of baby spinach leaves, allowing them to wilt into the mixture. Stir in two finely chopped spring onions, 1 teaspoon of grated nutmeg, and 1 teaspoon of English mustard. For added richness, include 1 heaped tablespoon of Marmite to enhance the umami flavor. Mix well to combine all the ingredients.
Assembling and Baking the Potato and Cheese Pie
Next, fold 150g of grated hard cheese (a mixture of mature cheddar and gruyere works beautifully) and 150ml of double cream into the potato and vegetable mixture. Stir thoroughly to ensure all the ingredients are evenly combined, creating a creamy, cheesy filling.
Once the filling is ready, pour it into the prepared pastry-lined dish. Level the top with a spatula or spoon to ensure even baking. Then, grate the remaining 50g of cheese and sprinkle it evenly over the top of the pie for an extra cheesy finish.
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Place the pie in the middle of a preheated oven at 200°C (180°C fan)/390°F/gas mark 6. Bake for approximately 40 minutes, or until the top is golden and the filling is bubbling. Once done, remove the pie from the oven and allow it to cool for at least 20 minutes to set.
After the pie has cooled slightly, turn it out onto a plate and slice into thick, satisfying wedges. Serve warm as a hearty meal or a delicious side dish. This pie offers a perfect balance of flavors with the creamy cheese and earthy potatoes, complemented by the subtle sweetness of leeks and the richness of Marmite. Enjoy!
