To serve two
You will need:

  • 1 and a half lb, 700 g, potatoes.
  • 4 oz, 110 g, cheddar or other strong flavoured cheese.
  • 1 large onion.
  • 3 to 4 tbsps milk.
  • 1 tbsp cooking oil
  • A small knob of butter or margarine.
  • salt and pepper,
  • Chopped parsley and a chopped tomato to garnish.

Pre-heat the oven to gas mark 6, 400 f, 200 c, 180 fan.

  1. Peel and finely chop the onion. Put it into a small saucepan along with a tablespoon of cooking oil.
  2. Peel the potatoes, cut them into chunks, put them into a large saucepan with
    a small pinch of salt and enough water to cover them well. Put on a lid.
    Bring them to the boil, turning down the heat until they are bubbling gently.
    Boil for 20 to 25 minutes or until soft when tested with a fork.
  3. While the potatoes are cooking, fry the onion on a low heat for 10 minutes,
    stirring occasionally to prevent them from sticking to the pan.
  4. Grate your cheese, either with a grater standing on a large plate or
    the style that has a grater on top that sits on a bowl or box beneath so that
    the cheese all stays nicely contained inside as you grate.
  5. Grease a large, 1 and 3-quarter pint, (1 litre) pie dish or ovenproof
  6. When the potatoes are cooked, stand a colander in your sink, strain them,
    and tip the potatoes back into the pan. Add a small knob of butter or
    margarine and mash them with a potato masher, then a fork until
  7. Add the milk, grated cheese, salt and pepper to the potatoes in the pan and
    stir well.
  8. Warm through gently on a low heat , beating with a wooden spoon until creamy,
    so that the cheese has melted. This will only take a minute or so.
  9. Put half the potato mixture into the greased dish, add the fried onion, spreading
    it over evenly.
  10. Now put the rest of the potato on top, level the surface with a round bladed
  11. Dot with a little butter or margarine and cook in the centre of the pre-heated
    oven for 20 to 25 minutes, until the top is crispy and golden brown.
  12. Before serving, sprinkle with a little fresh chopped parsley and garnish
    with a sliced tomato.

This meal makes a warming supper dish especially on a cold, winter evening.