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Cheese and Potato Pie, Childhood Memories!

Cheese and potato pie was ever present on the school dinner menu as well as at home, it is essentially a cheesy mash bake and it is awesome!

Portrait image of cheese and potato pie bake topped with tomato slices and served with sausages and baked bean

Cheese and Potato Bake.

The sight of cheese and tattie pie on the school dinner menu or my Mom talking about it being for dinner would have filled me with delight growing up!

For some strange reason, it is a recipe that kinda slipped from my consciousness over the years. Working on my cheese and onion pie rekindled a load of memories and I had to give it an itch!

The cheese and potato pie I grew up with featured no pastry, and no filling.

Many people use something similar to top shepherds pie or cottage pie. But as far as I am concerned that is just wrong!

But it is still a pie, us Brits are perfectly comfortable with being “liberal” with our food names. If you are ever find yourself in rural Hungary buy me a beer and let me explain British puddings to you!

I digress, cheese & potato pie is essentially a cheesy mashed potato bake. My US readers would probably call it a “casserole”.

I call it comfort food heaven and it’s super easy to make because you do not have to mess around with pastry.

Portrait overhead image of cheese and potato pie bake topped with tomato slices and served with sausages and baked beans

Ingredient Advice.

This recipe is as simple as it gets! It is essentially a cheesy mash but don’t tell anyone I said that!

As with all mashed potato recipes you need floury or mealy potatoes as my US readers would call them.

You are looking for something like King Edwards, Maris Piper, Russet or Idaho.

Next up is the cheese, it kinda has to be a nice sharp mature cheddar cheese. I have experimented with both Wensleydale and Cheshire cheese, both are pleasing in this dish but not quite as satisfying as cheddar!

Good cheddar should have a firm texture and not be spongy.

It should be creamy but crumbly all at the same time. Most importantly it scream savoury with just the slightest hint of sweetness.

There ain’t no such thing as “just cheddar”, so make sure you do some proper testing to find something right.

Portrait image of cheese and potato pie bake topped with tomato slices with a spoon taking out a piece

Serving Suggestions.

Growing up this would usually be served as a main course with peas and loads of tomato ketchup.

I now serve it as an indulgent side dish and it usually gets trotted out when I make my homemade sausages.

Just to ramp up the Britshness I tend to serve it with baked beans too!

They usually come from a tin, because this is all about nostalgia and food memories.

But if you wanted to get all wrapped up in some serious bean cooking then these baked beans with bacon sound incredible.

Square image of cheese and potato pie bake served with sausages and baked beans
Yield: 2 Servings

Cheese and Potato Pie Recipe

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

Cheese and potato pie was one of my favourite meals growing up, back then it would have been served as a main with peas and ketchup. I now prefer to serve it as a side with sausages and baked beans, yes I am still a child at heart!

Ingredients

  • 400 g (3 Small-Medium) Potatoes
  • 75 g (1/2 Stick + 1 Tbsp) Butter
  • 1.5 Tbsp English Mustard
  • 150 g (1.5 Cups) Sharp Mature Cheddar
  • 75 g (1 Small) Onion
  • 1 Egg
  • 2 Tbsp Milk
  • 1 Tomato
  • Salt to taste

Instructions

  1. Bring a pan of well-salted water to the boil.
  2. Add on the potatoes whole and unpeeled and boil until cooked, this should take around 30-35 minutes.
  3. Halfway through cooking the potatoes peel the onion and drop it into the pan.
  4. Drain the potatoes, prick with a fork and peel off the skin.
  5. Mash the potatoes or pass through a potato ricer.
  6. Add the butter, almost all of the cheese and the mustard and mix well.
  7. Beat the egg with the milk.
  8. Add in the beaten egg and milk, then mix well, you should have quite a "wet" mash.
  9. Chop the onion into a 1cm dice and mix that through the potatoes.
  10. Have a taste here and add more salt if required although it should not be!
  11. Place the mash into a greased or buttered casserole dish (around 0.5 litres in size) and top with the remaining cheese.
  12. Slice the tomato into 3-4mm thick slices.
  13. Add slices of tomatoes to the top.
  14. Bake in an oven at 200°C or 400°F for 15-20 minutes.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 836Total Fat: 59gSaturated Fat: 34gTrans Fat: 2gUnsaturated Fat: 19gCholesterol: 249mgSodium: 1216mgCarbohydrates: 52gFiber: 6gSugar: 6gProtein: 28g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

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Eva

Monday 2nd of November 2020

For us Hungarians brings back “rakott krumpli” childhood memories. To give it enough moisture my mom used to put tejföl not only on top of it but between the layers too.

Brian Jones

Monday 2nd of November 2020

I do that with my rakott krumpli too, I also add an egg yolk to the tejföl to give it a nice shiny glaze.

Sue R

Monday 2nd of November 2020

That looks wonderful. Printing it off and subscribed to Cinnamon and Coriander you linked to. Looks like an interesting site.

Brian Jones

Monday 2nd of November 2020

Thanks Sue... Enjoy :)