Go Back
–+ servings
cheese and potato pie cut in slices.
Print Recipe
5 from 1 vote

Cheese and Potato Pie

This homemade cheese & potato pie is a simple yet indulgent dish. Perfect for family dinners or when you crave something warm and satisfying!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dinner
Cuisine: British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4
Author: James Wythe

Ingredients

  • 680 g white potatoes
  • 1½ tbsp olive oil
  • 1 large onion
  • 1 tsp dried thyme
  • 85 g butter I used dairy free
  • 1 tbsp dijon mustard
  • 3 tbsp cream cheese I used dairy free
  • Salt and pepper to taste
  • 180 g grated mild cheddar cheese I used dairy free
Metric - US Customary

Instructions

  • First, boil the potatoes. Scrub the potatoes to remove any dirt, and place them in a pot filled with water. Once the water boils, cook the potatoes until fork tender or for 20 minutes.
  • In the meantime, thinly slice your onion into half moons.
  • Heat olive oil in a small saucepot and add onions. Cook the onions for 10 minutes or until soft. Season the onions to taste with salt and cook until caramelised, on low heat for 20 minutes.
  • Add thyme to the onions in the last few minutes of cooking.
  • Drain the boiled potatoes. Once they are cool enough to handle, peel the potatoes and place them into a bowl. Add butter and cream cheese. Mash the potatoes until almost smooth. If needed, add a splash of milk.
  • Stir in 1 cup cheddar cheese and mustard.
  • Stir through the caramelized onions. Preheat oven to 205°C (400°F).
  • Transfer the potatoes to a baking or pie dish and top with the remaining cheese. Bake the potato pie for 20 minutes. Serve the potato pie with some fresh salad or steamed peas on the side.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Store in an airtight container in the fridge for 2-3 days. Reheat in the microwave or oven.
To Freeze: Freeze in an airtight container for up to three months. Defrost in the fridge and reheat in the microwave or oven.
Tip 1: If you want this to be more like a Shepherd's pie, you can add layers of tomato sauce and beef.
Tip 2: Scoop servings into muffin tins for mini potato pies!
Tip 3: You can add beef, sausages, pork, or chicken into this recipe if you aren’t vegan or vegetarian. If you are vegan/vegetarian you could add tofu if you wished.

Nutrition

Calories: 550kcal | Carbohydrates: 39g | Protein: 6g | Fat: 41g | Saturated Fat: 18g | Fiber: 7g | Sugar: 3g