Meat Free Mondays!

Cheese, Onion & Potato pie by Alistair Handy

This one’s too easy to resist! And it’s just what we need in this still-chilly weather! Whoever is doing the rain dances, could they please stop!

cheeseonionpie-15to3g3

  1. 60g butter, plus extra for greasing
  2. 2 onions, finely sliced
  3. 8kg potatoes, such as nicola or dutch cream, skins left on and finely sliced
  4. 120g grated tasty cheese
  5. 1 bunch sage, leaves picked
  6. green salad to serve

 

Heat the butter in a frypan over a medium heat and fry the onion until it becomes soft and translucent. Preheat oven to 200°C. Lightly grease an 18cm x 7cm springform tin and press an overlapping layer of potato slices around sides. Next, create a layer of concentric rings of overlapping discs to cover base. Spread a little onion and cheese across the base, season with sea salt and ground black pepper, then dot with 4 sage leaves. Cover this layer with potato, and continue alternating potato and cheese, onion and sage layers until you reach the top of the springform tin. Brush pie with butter, place on a baking tray, and loosely cover with foil.

Bake for 1½ hours, then remove foil and bake for 30 minutes or until the potato is crisp. Remove and allow to cool a little. Cut into generous slices and serve with a green salad and chunk of your favorite bread!

Couldn’t be simpler!

Bon Appétit!

Copies of Nikki’s recipe book are available from Amazon or signed from Under The Lime Tree

vegetarian_recipe_book_utlt

 

 

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