James Martin Cheese Onion And Potato Pie

James Martin’s Cheese, Onion, and Potato Pie is one of those rich, comforting dishes that just feels right.
It’s buttery, creamy, cheesy, and packed with all the cozy flavors you want when you need real comfort food.

The first time I made this pie, it came out bubbling, golden, and smelling like the best corner bakery.
The filling is thick, the pastry’s flaky, and honestly — one slice is never enough.

Why This Cheese, Onion and Potato Pie Works So Well

• Strong cheddar brings real flavor punch, not just creaminess
• Thin-sliced potatoes cook up soft but still hold together
• Crème fraîche sneaks in extra richness without feeling heavy
• Store-bought shortcrust pastry makes it faster and easier
• Perfect balance of creamy filling and crispy pastry top

Ingredients (And Why They Matter)

• Strong, hard cheese (cheddar): gives the pie bold, sharp flavor
• Crème fraîche: adds creaminess without making the pie heavy
• Shortcrust pastry: buttery crust without the work
• Floury potatoes: they go soft but still hold their shape
• Onions and spring onions: sweetness and bite
• Nutmeg: just a tiny warm note to lift everything
• Paprika: adds a subtle smoky depth
• Beaten egg: makes the pastry glossy and golden

How to Make It

1. Preheat the oven
   200°C (180°C fan) or Gas 6. Grease and lightly flour a 23cm pie dish.
2. Mix the cheese filling
   In a bowl, stir together the grated cheddar and crème fraîche. Set aside.
3. Line the pie tin
   Roll out two-thirds of the pastry and line the dish, leaving a little extra over the edges.
4. Layer up
   Start with a layer of potatoes, then onions, spring onions, and cheese.
   Sprinkle with salt, pepper, a little nutmeg, and paprika.
5. Repeat layers
   Do the same layering two more times until you’ve used everything. End with a good layer of cheese and crème fraîche.
6. Top the pie
   Roll out the rest of the pastry. Cover the filling. Brush the edges with beaten egg and press to seal.
7. Decorate and bake
   Trim the edges neatly. Crimp if you want it fancy. Brush the whole top with beaten egg.
   Bake for 30 minutes at 200°C, then drop the heat to 180°C and bake for another 1 hour until deep golden.
8. Rest and serve
   Let it sit for 10 minutes so it slices clean. Serve straight from the dish with a crisp salad or baked beans.

Common Mistakes and How to Fix Them

What Went Wrong	Why It Happens	How to Fix It
Soggy bottom	Pastry too thick or no blind bake	Roll pastry thin and bake properly
Potatoes undercooked	Slices too thick	Slice potatoes very thin
Top burns before filling cooks	Oven too hot	Lower temp after first 30 minutes
Filling too dry	Not enough crème fraîche or cheese	Stick to the full ingredient amounts

What to Serve With It

• Fresh green salad with lemon dressing
• Baked beans for classic comfort
• Pickled onions or chutney for sharp contrast
• Steamed green beans or broccoli

How to Store and Reheat

Storage:
Cool the pie fully. Wrap tightly or pop in an airtight container. Fridge keeps it good for up to 3 days.

Freezing:
Wrap slices individually in foil and plastic. Freeze for up to 3 months.

Reheating:

• Oven: 350°F (175°C) for 15–20 minutes covered loosely with foil
• Microwave: 1–2 minutes per slice, but pastry will be softer
• Air fryer: 350°F (175°C) for 5–7 minutes for crispy pastry

A Quick Bite of History

Cheese and potato pie goes way back in British kitchens — a thrifty, hearty dish meant to fill you up with simple, affordable ingredients.
James Martin’s version dials up the richness with crème fraîche and a buttery crust, turning an everyday pie into something proper special.

Try More James Martin Recipes:

• James Martin Mint Sauce
• James Martin Sausage Rolls
• James Martin Chicken And Leek Pie