Made with a regional cheese, this humble and homely Lancashire cheese and onion plate pie, is full of flavour and comfort.
What can be better homecooked food than a pie? Even a simple pie like this Lancashire cheese and potato pie, knocks socks off any ready bought pie and this one is packed with flavour from the delicious lancashire cheese, it's cheap and economical too so makes a great mid-week meal.
I recently saw a discussion online about what makes a pie a pie. The original poster asking is it a pie if it doesn't have a pastry base and lid? Should it be called pot pie if it only has a pastry lid?
Then again there are dishes such as lemon meringue or banoffee pie that are called pie and well aren't in the sense of what most people think are pies at least here in the UK.
I know when I think of pie the first thing that pops into my mind is a dish with a sweet or savoury filling between two layers of pastry. Only after that do the other forms of pie spring to mind.
I find deep pies can be quite tricky to make with a pastry top and bottom although I do have a couple of old enamel pie dishes that produce quite a good result. They also take rather a lot of filling.
A plate pie is a great compromise. The shallower depth of a pie plate makes it easier to line with pastry. Don't worry, there is still plenty of filling between the pastry layers.
As the name suggests it is a pie that has been made in a pie plate. It can be any ovenproof plate so long as it has a bit of a bowl and is not completely flat. Pyrex casserole lids can make a great pie plate.
Cheese and onion pie is a classic English pie. You can use different cheeses - cheddar is a popular choice but I have found that the cooked onions are just divine when teamed with a lovely tangy and crumbly cheese such as Lancashire.
As someone who loves to shop and buy local produce whenever I can, If you like this pie then I encourage you to also try making it with a cheese local to you.
A few potatoes complete the filling for this traditional pie.
Traditionally savoury shortcrust pastry is made with with a 50/50 mixture of butter and lard. The lard gives the pastry a lovely crumbly short texture. But if you want this to be vegetarian you will need to either use all butter or a white vegetable fat in place of the lard.
And if time is short (excuse the pun then you could always use a shop-bought, ready-made shortcrust pastry).
Either way, this traditional pie is just perfect for colder days when comfort food is the order of the day.
For tips on making short crust pastry read How to Make Short Crust Pastry .
More Vegetarian Pie Recipes To Try
Lancashire Cheese and Onion Plate Pie Step by step
📖 Recipe
Lancashire Cheese and Onion Plate Pie
Equipment
- 20cm (8in) pie plate
- Rolling Pin
Ingredients
For the Filling
- 200 g (7oz) potatoes (about 2 medium potataoes)
- 1-2 red onions
- knob of butter
- 2 teaspoon olive or rapeseed oil
- 175 g (6oz) Lancashire cheese
- salt and freshly ground black pepper
For the Pastry
- 225 g (8oz) plain flour plus extra for rolling
- 50 g (2oz) butter chilled cut into cubes
- 50 g (2oz) lard or white vegetable fat cut into cubes
- 3 - 5 tablespoon cold water
- milk for glazing
Instructions
- Peel 200g (7oz) potatoes and cut into 2cm (1in) cubes. Place in a saucepan and cover with water. Bring to the boil. Salt the water and cook the potatoes gently for about 10 minutes or until there is no resistance when a sharp knife is inserted. Strain the potatoes and set aside to cool.
- Thinly slice 1-2 red onions. Place a knob of butter and 2 teaspoon of oil into the frying pan and set over a medium heat. Add the sliced onions to the frying pan. Reduce the heat and cook the onions slowly until translucent and soft about 15 minutes. Once cooked tip onto a sheet of kitchen roll to absorb the excess oil.
- Meanwhile, make the pastry. Place the 225g (8oz)flour, 50g (2oz) butter and 50g (2oz) lard or vegetable fat into bowl and rub in the fat with your finger tips until the mixture resembles bread crumbs.
- Make a well in the centre and add the water, a little at a time. Using a rounded pallet knife, or similar, cut through the mixture to make a dough. You may not need all of the water. Bring the dough together with your hands and shape into a ball and flatten into a disc. Wrap in cling film and place into the fridge for 30 minutes to chill.
- Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6.
- Cut the pastry into two equal pieces and roll out one piece and use to line the base of the pie plate. Roll out the remaining pastry for the pie lid.
- Combine the cooked potatoes with the onions and season to taste with salt and pepper.
- Grate 175g (6oz) Lancashire cheese and place half of the grated cheese into the pastry case. Add the potato and onion mixture. Top with the remaining cheese.
- Using a pastry brush, paint the edge of the pastry with a little milk. Use a rolling pin to lift the rolled out pastry and lay over the filled pie plate. gently press the edges together to seal and trim away the excess pastry. Brush the top with a little milk and cut a small slit in the middle to allow steam to escape.
- Bake the pie in the oven and bake for 30 - 35 minutes until the pastry is cooked through and a beautiful golden colour. You may need to rotate the pie halfway through the bake. Remove from the oven once cooked and allow to cool for 5 minutes before cutting into it and serving.
Notes
No time to make it now - Pin for later
Jackie says
As a Lancashire lass this recipe took my eye although the ingredients are not traditional for example oil and potatoes wouldn't be used, back in the day oil was not available only butter and lard. Potatoes may have been served mashed as an accompaniment, but I am sure anyone who has never had a C & O pie will love it, especially being introduced to Lancashire cheese which is so under rated.
Jacqueline Bellefontaine says
Recipes evolve over time. In the past I doubt any region in the UK would have used oil in this recipe. But this recipe gets its name predominately from the Lancashire cheese used to make it. I make no claims to it being a authentic regional pie as i descipe Cheese and onion pie as an English dish.
Rod says
Please remove all links to other recipes, they all look too good and I'll never escape this site.
Jacqueline Bellefontaine says
Hahaha, sorry (not sorry) about that 😉
Till says
I made this pie for the first time today. Actually my first home-baked pie ever. It was so tasty, and the pastry was really short and crumbly! What a treat. I'm always impressed when a recipe gives excellent results the first time I try it. This can't be said about all recipes for sure, so, thank you, Jacqui!
Jacqueline Bellefontaine says
I'm so pleased you had such great success and thank you for the 5* review. I do my very best to write recipes that will give good results first time regardless of whether you are a beginner or a more advanced cook so I love getting feedback like this.
Garstang born says
Made this last night with nostalgia for my Lancashire roots, added peas and some cabbage leaves from my allotment plus a little dried sage. Also had a little chilled white wine so put a couple of tbsps in the pastry. Lovely, thanks for the clear instructions!
Jacqueline Bellefontaine says
Delighted you enjoyed the recipe and were able to adapt to your liking with extras you had to hand. Thank you for taking the time to comment its always a joy to get feed back.
Irene Nowell says
Would it be possible to freeze this in readiness for a family get-together? We have vegetarians in the family and this looks fabulous.
Jacqueline Bellefontaine says
Yes you can freeze the pie once cooked.Simply cool the pie,
and wrap well before freezing.
Defrost in the fridge overnight and then reheat in a moderate oven for around 10-15 minutes or until piping hot.
Jenny Nichols says
Made this for my two kids and other half it's a winning recipe had to make 4 more to keep them happy thanks for recipe
Jacqueline Bellefontaine says
Wow so pleased they like it so much you have already made it 4 times. Hope they continue to enjoy it.
Moira Bateson says
Just made this I've not made it before, yummy definitely will be making it again.lovely simple recipe to follow.
Jacqueline Bellefontaine says
So pleased you like For such a humble pie it is rather tasty. Thank you for stopping by and commenting I do love to hear when my recipes have been made.
Robyn says
Just made this for my Bolton husband - a firm favourite! I am not normally a fan of Lancashire cheese, it's a bit crumbly and soggy, but it works amazingly in this pie! Will definitely be making again.
Jacqueline Bellefontaine says
I'm so pleased you and your husband enjoyed it and will be making it again. Thank you for taking the time to pop over and rate the recipe it's always nice to read good feed back 🙂 Its an early recipe on Only Crumbs and the photos are not very good but as you say the recipe is which is the main thing. So I will be reshooting the recipe again too as they dont do it justice.
Steph @MisplacedBrit says
WOW! Talk about a thick creamy filling! Great job... Mr M is always after me baking delicious 'pub food', this will have to be the next one 🙂
Thanks for linking up to #CookBlogShare
Angela - Only Crumbs Remain says
Thanks Steph, it really hit the spot. There's something so comforting about 'pub food' isn't there. It probably looks more creamy than it actually is given there the filling is simply onions, cheese and potatoes. Do tweet me an image if you give it a go 🙂
Thanks for popping by and commenting,
Angela x
Kirsty Hijacked By Twins says
Pie season is definitely here! There is nothing better than a hot pie on a cold evening covered in gravy! This looks lovely x #CookBlogShare
Angela - Only Crumbs Remain says
You're so right there Kirsty,
Thanks for popping by and commenting, and of course for hosting,
Angela x
Honest Mum says
wow this looks delicious and so comforting. Thanks for linking up to #tastytuesdays x
Honest Mum says
wow this looks delicious and so comforting. Thanks for linking up to #tastytuesdays x
Angela - Only Crumbs Remain says
Thank you Vicki, it was just what the doctor ordered in this colder weather!
You're welcome, but thank you for hosting,
Angela x
Sarah James says
Yum, perfect comfort food Angela. Frying onions are OH's favourite food smell too, it reminds him of hotdogs and onions at the fair. I like to make shortcrust pastry with Trex too, I think it's the low water content that makes it so good for pastry, works wonders for my mince pies at Christmas x
Angela - Only Crumbs Remain says
Ah, thank you Sarah, I've learnt something new there. I'd not thought of using it in my mince pies, I had really only considered using it for savoury bakes - though there again our Christmas minced pies are were made from meat once upon a time.
Thanks for popping by and commenting,
Angela x
Laura Powell-Corbett says
I'm not a fan pf cheese so would you believe I have never ever had cheese and onion pie! My dad used to make it though so it's got some wonderful memories. #cookblogshare
Angela - Only Crumbs Remain says
Oh Laura, how can you not be a fan of cheese 😉 Think we've got 4 different types in fridge at moment. I must say I don't care for the veined ones etc. I love how powerful food and food smells are at bringing back fond memories.
Thanks for popping by and commenting,
Angela x
Rebecca Beesley says
what a warming pie - looks amazing! x
Angela - Only Crumbs Remain says
That's Rebecca, it was a great choice by Mr E now that the weather is getting a little colder!
Thanks for popping by and commenting,
Angela x
Jasmin Charlotte says
I loooove cheese and onion pie, my grandma makes it for me whenever I go to Manchester, it's such a nice comfort food! x
Jasmin Charlotte
Angela - Only Crumbs Remain says
It's delicious isn't it. I'm intrigued to know, does your Grandma use Lancashire Cheese also given that she lives in Manchester?
Thanks for popping by and commenting Jasmin,
Angela x