Mary Berry Cheese And Onion Pie Recipe

Mary Berry’s Cheese and Onion Pie is the kind of dish that just makes you feel good.
It’s rich, creamy, cheesy, and wrapped up in a flaky pastry that’s pure magic when it hits the table.

I made this on a chilly evening once, and the whole kitchen smelled like buttery pastry and bubbling cheese.
Simple ingredients, easy steps — proper comfort food that everyone loves.

Why This Cheese and Onion Pie Works So Well

• Cheddar and parmesan make the filling rich and full of flavor
• Potatoes keep it hearty without making it heavy
• The mustard and thyme cut through the richness perfectly
• Flaky homemade pastry wraps everything up beautifully
• Great hot, cold, or packed up for a picnic

Ingredients (And Why They Matter)

For the Filling:

• Butter: starts the onions off soft and rich
• Onions: bring sweetness and depth to the filling
• Potatoes: add body without being stodgy
• Milk and flour: combine to make a creamy base
• Mustard: lifts the flavors and cuts the richness
• Thyme: adds fresh, herby notes
• Cheddar and parmesan cheese: sharp, nutty, melty goodness
• Salt and pepper: to season it all properly

For the Pastry:

• Plain flour: the base for a tender, flaky crust
• Butter and lard: combination keeps the pastry light but crisp
• Cold water: just enough to bring the dough together

How to Make It

1. Get the oven ready
   Preheat to 200°C (Gas 7) or 220°C fan. Get a pot of salted water boiling for the potatoes.
2. Cook the onions and potatoes
   Melt the butter in a pan. Fry the sliced onions for 2–3 minutes, then cover and cook gently for 10–15 minutes until soft.
   Cook the potato cubes separately until just tender, then drain.
3. Make the creamy filling
   Warm the milk gently. Stir flour into the onions, cook for a minute, then slowly add the warm milk.
   Stir until thickened.
4. Mix in the flavor
   Stir in mustard, thyme, cheddar, parmesan, potatoes, salt, and pepper. Let it cool slightly.
5. Make the pastry
   In a big bowl, grate in butter and lard into the flour. Add just enough cold water to bring it together into a dough.
   Knead lightly, then roll and fold a few times to build layers. Chill for 30 minutes.
6. Assemble the pie
   Roll out most of the pastry to line a deep pie dish.
   Add the cooled filling. Roll out the lid slightly bigger than the dish.
7. Seal it up
   Wet the edges of the base pastry. Add the lid and press to seal. Trim off the excess and crimp the edges.
8. Bake
   Brush the top with beaten egg if you like a shiny finish.
   Bake for 45 minutes until golden and bubbling.

Common Mistakes and How to Fix Them

What Went Wrong	Why It Happens	How to Fix It
Soggy bottom	Didn’t blind bake pastry or filling too wet	Cook onions properly and let filling cool
Pastry cracks	Dough too dry or overworked	Add enough water and knead lightly
Filling bland	Not seasoned enough	Always taste before filling the pie
Pie too runny	Milk/flour mixture not thickened enough	Cook sauce until properly thick before assembling

What to Serve With It

• Crisp green salad with vinaigrette
• Buttered peas or green beans
• A bowl of tomato soup
• Pickled onions or gherkins on the side

How to Store and Reheat

Storage:
Cool completely. Store in the fridge in a covered dish for up to 3 days.

Freezing:
Wrap slices tightly in foil and a freezer bag. Freeze for up to 2 months.

Reheating:

• Oven: 350°F (175°C) for 15–20 minutes covered loosely with foil.
• Microwave: 1–2 minutes per slice, covered with a damp towel.
• Skillet: Low heat, covered for 5–10 minutes until warmed through.

A Quick Bite of History

Cheese and onion pies have been a staple across Britain for generations — easy, filling, and loved by everyone.
Mary Berry’s version adds that creamy twist with milk and two cheeses, turning a simple pie into something you’d proudly serve to guests.

Try More Mary Berry Recipe:

• Mary Berry Fish Pie Recipe
• Mary Berry Pork Pie
• Mary Berry Meat And Potato Pie Recipe