Golden, crisp pastry wrapped around a rich, cheesy potato filling — this Cheese & Potato Plate Pie is comfort food at its very best. Made with simple, humble ingredients, it delivers big on flavour while keeping things hearty and satisfying.
Whether you’re serving it up for a cosy family dinner or packing slices away for a picnic, this is a dish that never disappoints. Rustic, filling, and full of nostalgic charm — proper British comfort on a plate.
Why We Love This Recipe
There’s something incredibly satisfying about this pie. The combination of buttery pastry and cheesy potatoes is simple but unbeatable. It’s warm, filling, and feels like a food hug.
It’s also a fantastic vegetarian option that doesn’t feel like a compromise — just pure comfort that everyone can enjoy.
Why This Dish Works on a Budget
This recipe is built on low-cost staples like potatoes, onions, and cheese, making it ideal for feeding a family without overspending.
Potatoes are one of the most affordable ingredients available, and when paired with a modest amount of cheese and wrapped in pastry, they create a dish that feels far more indulgent than its cost suggests. It’s hearty, filling, and great for leftovers too.
A Little Bit of History
Plate pies are a long-standing tradition in British cooking, particularly in the North of England. Unlike deep pies, they’re made by layering filling on a plate and covering it with pastry, making them easier and more economical to prepare.
Cheese and potato fillings have been a staple in working-class kitchens for generations — simple, filling, and designed to make the most of affordable ingredients while delivering maximum comfort.
Will You Be Trying It?
If you love classic British pies or you’re looking for a satisfying vegetarian meal, this one’s a must. It’s easy to make, full of flavour, and perfect for both weeknight dinners and weekend treats.
Final Thoughts
This Cheese & Potato Plate Pie proves that the simplest ingredients often make the best meals. It’s comforting, budget-friendly, and full of traditional flavour — a true staple that deserves a place in every home kitchen.
Serve it warm, share it with family, and enjoy a slice of proper British comfort.
Budget Breakdown 🛒💷
Here’s how the cost per portion stacks up across the top 5 UK supermarkets:
- Aldi – £0.76
- Asda – £0.85
- Sainsburys – £0.97
- Tesco – £0.92
- Morrisons – £0.88
(Prices and stores correct at the time of posting — always worth checking for offers!)
CHEESE AND POTATO PLATE PIE
Ingredients
Pastry
- 400 g plain flour
- 200 g butter chilled and cubed
- 50 –100ml cold water
Filling
- 400 g potatoes diced into 1cm cubes
- 1 red onion finely diced
- 1 tbsp butter plus extra for greasing
- 200 g grated cheddar cheese or a mix of cheddar & Red Leicester
- 1 tbsp mixed herbs
- 2 tsp English mustard
- Salt & black pepper
- 1 egg beaten
Instructions
Make the Pastry
- In a large bowl, rub the flour and chilled butter together using your fingertips.
- Take your time here — you’re aiming for a breadcrumb-like texture, similar to coarse sand. If you see a few slightly larger buttery bits, that’s absolutely fine.
- Make a well in the middle and add the cold water a little at a time, mixing gently with your hands until it just comes together into a dough.
- Tip: Stop adding water as soon as it comes together — the dough should feel soft but not sticky.
- Shape into a ball, wrap in cling film and chill in the fridge for 30 minutes. This helps relax the pastry and makes it easier to roll.
Cook the Potatoes
- Place the diced potatoes into a pan of cold salted water and bring to the boil.
- Lower the heat and simmer gently until the potatoes are tender — about 10–15 minutes.
- What to look for: The edges should start to soften and slightly crumble, and a knife should slide in easily.
- Drain well and leave to cool slightly.
Soften the Onions
- While the potatoes are cooling, melt the butter in a small pan over a low to medium heat.
- Add the diced onion and cook gently for 4–5 minutes, stirring occasionally.
- What to look for: The onions should become soft, glossy and slightly sweet-smelling — no need to brown them.
Make the Filling
- In a large bowl, combine the cooled potatoes and softened onions.
- Add the grated cheese, mixed herbs, English mustard, salt and pepper, then mix everything together gently.
- Tip: Taste the mixture at this stage — you can add a little more mustard or seasoning if you like a stronger flavour.
- The filling should be thick, slightly chunky and cheesy.
Assemble the Pie
- Preheat your oven to 180°C (fan 160°C).
- Grease a 10-inch plate or pie dish with a little butter.
- Take the chilled pastry and cut it in half.
- Roll out one half on a floured surface until it’s about the thickness of a £1 coin and large enough to cover your plate with a little overhang.
- Lay it gently into the plate, letting the edges hang over.
- Spoon in the cooled filling, spreading it evenly but leaving about a 2cm border around the edge.
- Brush the edge with beaten egg.
- Roll out the second piece of pastry and place it over the top.
- Press the edges together to seal — you can crimp with your fingers or press down with a fork.
- Trim any excess pastry and cut a couple of small slits in the top to let steam escape.
- Brush the whole pie with egg wash and sprinkle lightly with sea salt.
Bake the Pie
- Place the pie on a baking tray and bake for 35 minutes.
- What to look for: The pastry should be golden brown, crisp and slightly puffed, with a lovely sheen from the egg wash.
Rest Before Serving
- Remove from the oven and let the pie rest for 10 minutes before slicing.
- This helps the filling settle and makes it easier to serve.
🍽️ Serving Suggestions
- Serve warm with:, Tenderstem broccoli, Garden peas, Baked beans, Pickles like beetroot or sweet onions
- Perfect for dinner or cooled down and packed for a picnic.
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