Cheesy Potato Pie

Ingredients:

For Pie Crust:
two 1/2 cups flour
one 1/2 teaspoons salt
3/4 cup shortening
1/2 cup ice water

For shortcrust pastry
A 10" Flan dish or Pie tin.

For the Filling :
two lbs potatoes (peeled/cut in to halves)
8 oz onions (finely chopped)
four oz cheddar cheese (grated)
one tsp of mustard
two oz margerine
salt / pepper to taste
An additional two oz cheddar cheese (grated) for topping.

Method:


Initially merge salt in the flour.
Then add shortening and rub the margerine in to the flour together with your hands, until thoroughly mixed.
Add chilled water (a tablespoon at a time is simpler) and mix together with your hands to make pastry hold together, be definite not to have it wet. Cover with clingfilm and leave to chill in the fridge for twenty mins.


Sprinkle flour lightly on a board, and roll pastry out to the thickness of half an inch.
Line a 10" pie tin and prick with a fork to permit heat to get through the pastry. Leave in a preheated oven at 180 C for ten mins.
One time pastry is slightly cooked add the filling and cover the top with grated cheese. Cook for an additional 25 mins until golden brown.
Permit to icy before cutting .Best served with boiled vegetables.

Meanwhile Boil the potatoes in salty water for 20-25 mins.
Mash them until fluffy.
In a seperate pan melt the margerine, add the finely chopped onions and cook until tender and transparent (for ten mins).
Add the grated cheese / mustard / onions and margerine to the filling and mash throughly.
Now add salt / pepper to taste.

Tip: In the event you are short of time, use prepared quality pie crusts from the supermarket. And for the filling you can use left over potatoes.