The British Table by Colman Andrews

Author:Colman Andrews
Language: eng
Format: epub
Publisher: Abrams
Published: 2016-09-26T04:00:00+00:00

10 ounces (300 g) shortcrust pastry (this page)

2 large white potatoes, unpeeled

3 tablespoons vegetable oil

2 tablespoons (30 g) butter

1 medium onion, coarsely chopped

1 medium leek, washed well and chopped

Leaves from 6 to 8 sprigs parsley, chopped

Leaves from 2 large sprigs thyme

2 large eggs, lightly beaten

8 ounces (225 g) grated cheddar cheese

Salt and freshly ground black pepper

Roll out the pastry to a round about 1½ inches (4 cm) larger than a 9- to 10-inch (23- to 25-cm) pie or tart tin or shallow baking dish, then gently press the dough into the bottom and sides of the tin. Cover the dough with plastic wrap and refrigerate it.

Put the potatoes in a medium pot and add 2 quarts (1.9 L) cold water. Bring the water to a boil over high heat, then reduce the heat to medium-high and cook, uncovered, for 25 to 30 minutes, or until the potatoes are soft when pierced with the tines of a fork. Drain them, pat them dry with a clean dish towel, and set them aside to cool to room temperature. When the potatoes are cool enough to handle, peel them and cut them into cubes roughly 1 inch (2.5 cm) square, then coarsely crush them with the tines of a fork.

Preheat the oven to 425ºF (220ºC).

Heat the oil and butter in a large skillet over medium heat. Add the onion and leek and cook, stirring frequently, until they’re translucent and just beginning to brown, about 10 minutes. Stir in the potatoes, parsley, thyme, eggs, and half the cheese, and season with salt and pepper. Mix the ingredients together thoroughly, then remove the skillet from the heat and let cool for about 5 minutes.

Remove the pie shell from the refrigerator and fill it with the vegetable mixture, lightly tamping it down with the back of a wooden spoon. Sprinkle the pie evenly with the remaining cheese and bake for 35 to 40 minutes, until the top is golden brown.

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