Ingredients

• 200g/7oz plain flour
• 75g/2½oz cold unsalted butter
• cut into roughly 1cm/½in dice
• 75g/2½oz white vegetable fat
• cut into small pieces
• 25g/1oz parmesan (or vegetarian alternative)
• finely grated
• 25g/1oz mature cheddar
• finely grated
• 1 free-range egg
• beaten
• to finish
• 1kg/2lb 4oz Desiree potatoes
• peeled and cut into large chunks
• 1 onion
• finely diced
• 375g/13oz mature cheddar
• grated
• 50ml/2fl oz milk
• 2 tbsp chopped chives
• salt and white pepper

Directions

• To make the pastry
• put the flour into a bowl. Add the butter and vegetable fat and rub them in lightly with your fingertips until the mixture looks like coarse breadcrumbs (this dough is richer and stickier than a standard pastry). Alternatively
• rub in the fat using a food processor or a mixer
• and then transfer to a bowl.
• Add the cheeses to the flour and fat and mix well. Now
• using a table knife
• work in just enough cold water to bring the pastry together into a dough. You’ll probably need 2-3 tablespoon. When the dough begins to stick together
• use your hands to gently knead it into a ball. Wrap in cling film and place in the fridge to chill while you make the filling.
• Preheat the oven to 200C/400F/Gas 6 and have ready a metal baking dish
• about 24x20cm/10x8in big and 5cm/2in deep.
• For the filling
• place the potatoes in a saucepan
• cover with water
• add a little salt and bring to the boil. Reduce to a simmer and cook until the potatoes are tender enough to mash
• about 12-15 minutes.
• Drain the potatoes well and put them through a ricer into a large bowl (this will give you smooth
• lump-free mash but you can use a standard potato masher if you prefer). Add the onion
• cheese
• some salt and a good pinch of white pepper. Beat with a wooden spoon so the cheese is well incorporated. Add the milk and chives and give the mix a good stir.
• Put the mash into the tin and use the back of a spoon spread it out until smooth and even.
• On a lightly floured surface
• roll out the pastry so it will just fit on top of the mash. It should be 8-10mm/1/3in thick. Place it on top of the mash
• trim the edges neatly and mark the pastry into six portions by scoring it with a knife.
• Brush the pastry with the beaten egg and bake for 20-25 minutes
• or until golden-brown. Let the pie stand for 15 minutes before cutting and serving.