By eatmundo · July 6, 2026
🇬🇧AI-generated imageSame ingredients, elsewhere in the world
40 matchesDishes from other countries' kitchens, made from the same core ingredients as Cheese and Onion Pie. The percentage is the share of ingredients the two recipes have in common.
Corned Beef HashIn the USA · same ingredients71%
Pierogi RuskieIn Poland · same ingredients67%
Crispy Fried Cheese CurdsIn the USA · same ingredients67%
A classic Northern English comfort food, this savory pie features a rich, creamy filling of caramelized onions and mature cheddar cheese, all encased in a crisp shortcrust pastry. A true taste of home, perfect for a cozy meal.
According to eatmundo's ingredient comparison, the closest dish to Cheese and Onion Pie from another cuisine is Corned Beef Hash (USA): the two share 71% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
To begin the pastry, rub 125g cold butter, cut into cubes, into 250g plain flour with ¼ tsp (1.5g) salt in a large bowl until the mixture resembles fine breadcrumbs. Gradually add about 4-5 tablespoons of ice-cold water, mixing with a knife until the dough comes together. Form into a disc, wrap in cling film, and chill in the fridge for at least 30 minutes; this chilling time helps prevent shrinkage.
- 2
While the pastry chills, prepare the onions: Melt 30g of butter in a large pan over medium heat. Add 3 large onions, thinly sliced, and ¼ tsp (1.5g) salt. Cook gently for 20-25 minutes, stirring occasionally, until deeply softened and lightly caramelized. Do not rush this step, as sweet, soft onions are key to the pie's deep flavour.
- 3
Prepare the filling base: Peel and boil 2 medium potatoes (about 300g) until tender. Drain them thoroughly and mash roughly in a bowl. Grate 200g strong cheddar cheese and set it aside. Preheat your oven to 190°C (375°F/Gas Mark 5).
- 4
Combine the filling: Add the softened onions, half of the grated cheddar cheese, 100ml milk, ½ tsp black pepper and ½ tsp (3g) salt to the mashed potatoes. Mix everything well until just combined and creamy. Taste and adjust seasoning if needed; it should be rich and comforting. Leave the filling to cool for 15 minutes before assembling the pie, so the pastry does not turn soggy.
- 5
Assemble the pie: Divide your chilled pastry into two portions, one slightly larger than the other. On a lightly floured surface, roll out the larger portion to line a 23cm (9-inch) pie dish, leaving an overhang. Spoon the potato, onion, and cheese filling into the pastry-lined dish, spreading it evenly.
- 6
Add the top and seal: Sprinkle the remaining grated cheddar cheese over the filling. Roll out the second pastry portion to form a lid. Place it over the filling, trim the edges, and crimp to seal firmly around the rim. Make a small slit in the center of the lid to allow steam to escape during baking.
- 7
Bake to golden perfection: Brush the top of the pie with a little beaten egg for a beautiful golden finish. Bake in the preheated oven for 40-45 minutes, or until the pastry is beautifully golden brown and the filling is bubbling gently. If the crust browns too quickly, you can cover it loosely with foil.
- 8
Rest and serve: Once baked, remove the pie from the oven and let it rest for 10-15 minutes before slicing and serving. This resting time allows the filling to set slightly, making for cleaner slices. It’s wonderfully comforting served with some simple baked beans or a crisp green salad.
Frequently Asked Questions
What is Cheese and Onion Pie?
Cheese and Onion Pie is a savoury pastry dish from the United Kingdom. It has a shortcrust pastry case and lid filled with a mixture of mashed potato, softly cooked onions, cheddar and a little milk. The top is glazed with beaten egg. It is typically served as a main meal at lunch or dinner.
What type of cheese is best for the filling of a Cheese and Onion Pie?
A mature or sharp cheddar is ideal for its robust flavor and good melting qualities. For extra depth, you can combine it with a crumbly Lancashire or Red Leicester.
Should the potatoes be cooked before being added to the pie filling?
Yes, it's best to boil and mash or thinly slice and partially cook the potatoes before adding them. This ensures they are tender and fully cooked when the pie finishes baking.
How can I prevent the bottom pastry of my Cheese and Onion Pie from becoming soggy?
Make sure the filling is not overly wet. Drain the potatoes thoroughly, and spoon the filling into the chilled pastry. Baking the pie on a baking tray preheated in the oven also helps the base crisp.
At what temperature and for how long should the Cheese and Onion Pie be baked?
Bake at 190°C (375°F/Gas Mark 5) for 40-45 minutes, until the pastry is golden brown and the filling is bubbling gently. Cover the top loosely with foil if it browns too quickly.
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