Comfort Food: Cheese And Potato Pie Recipe

This cheese and potato pie is the ultimate comfort food, packed with rich, cheesy potatoes that are creamy and full of flavour. Perfect for a cosy night in or a family meal, it’s sure to be a favourite.

Before we start, this isn’t a real pie. We called it cheese and potato pie when I was a kid, but there’s no pastry. Nor is there a mashed potato topping like shepherd’s pie. It’s really just cheesy mashed potato with a few additions that’s baked in the oven. 

I’m sticking with pie because that’s how I know it, but I use the term very loosely!

It’s an old school cheese and potato pie, which is, in my opinion, the perfect comfort food!

When I was a kid, we ate a simple cheese and potato pie with bread and butter as a main meal, which actually, I still do with any leftovers the next day. Yummy!

But now, I tend to serve my cheese potato pie as a side, often with sausages and vegetables or baked beans. 

Retro, warming, comforting and delicious! 

Why I Love Cheese and Potato Pie

Old-school cheese and potato pie is perfect because:

• It’s an easy side dish or dinner. 
• Cheesy potatoes? What’s not to love?
• You can easily change the flavours to suit you. 
• It’s super comfort food. 

Ingredients For Cheesy Potatoes 

When I make my cheesy potato pie, I use:

White Potatoes – Whatever you’d usually use to make mashed potatoes. Something like Maris Piper or King Edward’s is perfect. 

Butter 

Splash Milk – I use semi-skimmed, but any is fine. Even a splash of cream if you want to be decadent. 

Egg

Salt and Black Pepper

English Mustard – Dijon Mustard is ok, too. Use less if you want a mild flavour. 

Mature Cheddar Cheese 

Tomatoes 

Spring Onions – I use a full bunch, usually 6-7.

You’ll Also Need

I use a large saucepan to cook my potatoes, a colander to drain them, a potato masher, and a baking dish. Mine is around 10 inches by 8 inches. I wouldn’t go any bigger than that, but smaller is fine—just pile it in!

Then you just need a cheese grater, a sharp knife, a wooden spoon or spatula, and a chopping board.

How to Make Cheese and Potato Pie – Step-by-Step Instructions

Full, easy-to-follow instructions and quantities are available in the recipe card at the bottom of this post.

Step One

Peel and chop the potatoes into large chunks. 

Step Two

Simmer the potatoes in lightly salted water over medium heat for 15-20 minutes, just like you would if you were making mashed potatoes. 

Step Three

Drain, return to the pan and dry, tossing constantly over very low heat for 30 seconds. You can even turn the heat off, and do this on the still-hot hob. 

Step Four

Lightly grease a baking dish. This isn’t absolutely essential, but it does make it easier to serve neatly. 

Step Five

In a jug, whisk the milk, egg, mustard and salt and pepper. 

Step Six

Mash the potatoes with the egg mixture and butter. This is a pretty wet mixture, certainly runnier than usual mashed potato mixture. It will stiffen when you add the cheese and then further when you bake it. Don’t worry. 

Step Seven

Stir through the spring onions and most of the cheese. 

Step Eight

Tip into the prepared dish and spread out evenly. 

Step Nine

Top with sliced tomatoes and the rest of the grated cheese. 

Step Ten

Bake at 180 degrees C for 20-25 minutes until the top is golden brown. 

Serving Suggestions

As I said at the top, when I was a kid, cheese and potato pie was very much a main course, served with bread and butter (and often ketchup!) and maybe some vegetables. 

This is fine. 

But nowadays, I really see it as cheesy potatoes, not much more than cheesy mash, which is a side dish! 

To keep things retro, I serve it with baked beans and sausages. Any meat and veg mix would be fine, and, of course, a cheesy potatoes sandwich is epic! 

Variations

Cheese and potato pie is a great base for different things. I love it just as it is, but there are some things that you can do differently. 

Use Different Cheese

I love mature cheddar. It melts well, browns beautifully, and adds a sharp flavour to your cheesy potatoes. 

But you can use anything that melts and that you like. I use a combination of cheddar and mozzarella when I make Mac and cheese; that would work well here, too. 

Skip the Mustard

I love mustardy mash. Such a lovely, deep flavour. But you can skip it, use less, or use a different mustard. 

Skip the Tomato

I think tomato on the top adds colour, texture, flavour and nutrition. But it’s certainly not essential. 

Add Bacon Bits

Fry some bacon pieces, or lardons until cripsy, and stir through with your cheese. This is a great idea if you are serving as a main course. 

Add Onions

Cheese and onion potato pie is lovely. I like to just stir in some spring onions. They don’t need cooking beforehand, so it’s easy and tasty. 

But you could cook some finely chopped onions or even leeks and stir them through with the cheese.

Adding bacon and leek is a great idea!

Leftovers – How Long Does Cheese and Potato Pie Last? 

Cheese and potato pie lasts up to 3 days if stored correctly. 

Reheat in the oven or microwave until the centre is piping hot before serving.

Storage 

If you have any leftover cheesy potatoes, place in a clean, air-tight container and leave it them to cool. Seel and pop in the fridge. 

Can Cheese and Potato Pie Be Frozen?

Yes, cool and seal, and keep in the freezer for up to two months. Thaw fully in the fridge before reheating. 

FAQ

Other Recipes 

If you like this recipe, you might also want to try:

• Chicken, Bacon and Leek Pie — I use the same sauce in lots of my pie recipes!
• Air Fryer Fish Pie
• Chorizo Mac and Cheese
• Air Fryer Mac and Cheese
• Dirty Fries with Chorizo