A hearty vegetarian dish, perfect for a cold autumn/winter dinner.

Serves 6 


1 pack of pre-made puff pastry

2 medium onions, thinly sliced

30g butter

1/2 tsp salt

1 & 1/2 tbsp caster sugar

1 kg waxy potatoes, peeled and thinly sliced

100g Stilton, crumbled

100g Gruyere cheese, grated

140ml creme fraiche

60ml double cream

100g cheddar cheese, grated

Black Pepper

1 egg, whisked with a fork


You’ll need: 1 large deep pie dish (approx 20cm diameter)


1. Put the onions in a frying pan with the butter, salt and sugar and fry over a low heat until lightly caramelised. Remove from heat and set aside.

2. Cook the potatoes in boiling water for approx 7 minutes. Carefully drain and set aside.

3. Mix the Stilton and Gruyere together in a bowl. In another bowl mix together the creme fraiche, double cream and cheddar.

4. Begin layering the filling into the pie dish. For the first layer use 1/4 of the potatoes, 1/3 of the onions and 1/3 of the Stilton mixture then season with pepper. Make 2 more layers using 1/4 of the potatoes, 1/3 of the onions, 1/3 of the Stilton mixture, 1/2 of the cream mixture and pepper to season. For the final layer top with the last 1/4 of potato slices.

5. Cut a thin strip from the pastry, brush a little egg on the rim of the pie dish and stick the pastry strip to it. Brush the top of the strip with more egg. Cover the pie with the pastry and press the edges to the strips on the rim to seal, then trim the pastry around the edge of the pie dish. Use a fork to press the pastry together around the edge. Brush the pie with the egg wash and cut a slit in the top of the pastry. Chill for 15 minutes, meanwhile preheat the oven to 220C.

6. Put the pie on a baking tray and bake for 30 minutes, then turn the oven down to 180C for a further 25 minutes. Serve hot.