Lesley's favourite.
Cheese & Potato Pie
The story
Ingredients
Method
Lesley Hope McRobb, my wonderful, special daughter, loved food. She was never interested in traditional children’s food – it had to be the adult menu and she would try anything and enjoy everything. As a youngster she loved home-made soup for lunch every day. Once I didn’t have time to make a fresh pot so I made up a packet in a large pot and served it up to her, saying nothing. After one spoonful she said it was funny tasting soup and she didn’t like it – a discerning gourmet by the age of four!
However, as an adult, if I gave her a choice of any meal, she would say my Cheese and Potato Pie was her favourite. I find it quite difficult to make it since we lost her six years ago but I know she would love me to share it with you. Enjoy.
Beth McRobb is Lead Macmillan Volunteer in West Lothian
400g puff pastry
400g cooked new potatoes
250g mature cheddar cheese, sliced
Chopped chives and parsley
Salt and pepper
150mls double cream
If wanted, add three chopped rashers of cooked bacon or ham but it’s good without as a vegetarian dish.
Line a 20 – 22cm dish or tin with two thirds of the pastry
Slice the potatoes thinly and arrange half in the tin and season. Cover with slices of cheese and some of the herbs and ham if using. Top with the remaining potatoes. Depending on your tin you can make more layers but finish with potatoes and season. Pour the cream over, reserving a little to use as a glaze. Brush the edge of the pastry with water and press on the lid and crimp. Make leaf shaped trimmings and glaze with the remaining cream.
Bake for around 30 minutes at 180 degrees.
This is lovely as a hot meal but is also good cold next day – particularly for a picnic.