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Cheese and Potato Plate Pie with golden crust, perfect for tea time.
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CHEESE AND POTATO PLATE PIE

Golden, crisp pastry wrapped around a rich, cheesy potato filling — this Cheese and Potato Plate Pie is proper comfort food at its best. Made with simple ingredients and full of flavour, it’s a brilliant vegetarian option that works just as well for a cosy dinner as it does packed up for a picnic.
Prep Time20 minutes
Cook Time35 minutes
Resting/Cooling Time30 minutes
Total Time1 hour 25 minutes
Course: Lunch, Main Course
Cuisine: British
Servings: 6
Calories: 565kcal
Cost: from 76p

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.

Notes

Cold butter is key for flaky pastry — keep everything as cool as possible.
Don’t overwork the dough or it can become tough.
Let the filling cool slightly before assembling to avoid melting the pastry.
Add a pinch of chilli flakes or extra mustard for a bit of a kick.
Keeps in the fridge for up to 3 days and reheats well in the oven.