Stilton, onion and potato 'frying pan' pie

[kickingfrog]

Nigel Slater

Stilton, onion and potato 'frying pan' pie

My own cheese pie for pastry-phobes. Crisp-topped mashed potato replaces the pastry crust.

Serves 6.
1.5kg floury potatoes
4 medium onions
85g butter
150ml milk
225g Stilton
30g Parmesan, grated
Put a large pan of water on to boil. Peel the potatoes and cut them into halves or quarters, then add them to the boiling water. When it comes back to the boil, add a little salt and turn down to a lively simmer. Check the potatoes now and again; they should be tender in 15 minutes or so.
While the potatoes cook, peel the onions, cut them in half, then cut each half into five or six segments. Put them into a heavy-based frying pan with 40g butter and let them cook over a moderate to low heat, stirring from time to time. They will need 20-25 minutes to become thoroughly soft and sticky.
Bring the milk to the boil and turn off the heat. Drain the potatoes and tip them into the bowl of a food mixer fitted with a beater attachment. Mix slowly, adding the milk and remaining butter. Beat to a smooth mash, stopping well before it becomes gluey.
Preheat the oven to 200°C/gas mark 6. Butter the base and sides of a heavy 28cm frying pan or a similar diameter baking dish with a metal handle - I use a black cast-iron frying pan - then spoon in half the mashed potato. Smooth the potato a little, then add the onions and a grinding of black pepper. Crumble the Stilton over the onions. Pile the rest of the mashed potato on top and smooth lightly with the back of the spoon.
Dust over the grated Parmesan then bake for 25-30 minutes, by which time it will be pale gold and the filling will be bubbling up round the edges.


Nigel Slater
The Observer
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