Growing up, my mother would always make cheese and potato pie in the summer, and serve it with a salad. It turns out The Herb also used to have this as a child, and also had fond memories. This being one of our favourite meals meant we had to find a way to replicate it, so after some experimentation we managed to make something every bit as good as we remembered from childhood.
I hope you all enjoy it as much as we do.
3 medium potatoes for each person.
250g vegan cheese, grated.
a good dollop of vegan margarine
salt and pepper
Tomato, for decorating the top
Peel your potatoes and cut into manageable chunks. Rinse once in cold water, just to remove some of the starch. Then salt the water well, and bring to the boil. When boiling, turn the heat down and simmer until soft.
Peel and chop your onion. I just sliced mine, but you can dice it if you want. Set aside.
Once the potatoes are cooked, drain them and transfer over to a bowl. Mash them well, until they are smooth. This is very good stress relief 😉
Add salt and pepper, and the margarine. Cream this well.
Meanwhile, fry up your onions until caramelised and soft. You can add stuff like mustard seeds here.
Mix in about 3/4 of your cheese. Straight into the mash. Then preheat your oven to about 175•c
Get your dish, pop a layer of your mash at the bottom. Smooth over, and add a layer of onions. Top with more mash.
Stick on your grated cheese. Slice your tomato and decorate. Put in the oven until the cheese has all melted. Tip: mix your vegan cheese with a little oil before putting it on the top. It helps it to melt
Serve with chopped salad and enjoy.
the herbs testimony:
Comforting, cheesy and buttery this cheese and potato pie really did bring back childhood memories for me. I love that the cheese was mixed into the base potato mixture too, little hits of extra cheese are always good.