Hairy Bikers Cheese Potato Pie​ Recipe

This classic cheese and potato pie recipe is made with sliced potato, mature Cheddar, onion, and fresh parsley inside a buttery pastry. It bakes into a golden, flaky pie packed with savoury flavour. Ready in about 70 minutes and serving 6, this is true British comfort food.

I make this pie at least once a month, especially during the colder months when you want something warm and filling. It holds together brilliantly and tastes just as good at room temperature, making it perfect for packed lunches and picnics.

Cheese and Potato Pie Ingredients

For the Pastry:

• 300g self-raising flour, plus extra for dusting
• Pinch of salt
• 75g cold unsalted butter, diced
• 75g cold lard, diced (or use extra butter)
• 1 medium egg, beaten (reserve a little for glazing)
• 2 tsp Marmite (optional)
• 2 tbsp cold milk

For the Filling:

• 400g potatoes, boiled and cooled
• 200g mature Cheddar cheese, grated
• 1 onion, finely chopped
• Small bunch of fresh parsley, finely chopped
• Salt and freshly ground black pepper

How To Make Cheese and Potato Pie

1. Make the pastry: Put the flour and salt into a large bowl. Rub in the butter and lard until it looks like breadcrumbs. Whisk the egg with the Marmite (if using) and milk. Stir into the flour to form a firm dough, wrap in cling film, and chill for 30 minutes.
2. Prepare the filling: Slice the cooled potatoes quite thinly. In a bowl, mix the grated Cheddar, chopped onion, and parsley. Season generously with salt and plenty of black pepper.
3. Line the tin: Preheat your oven to 200°C (180°C Fan / Gas Mark 6). Roll out two-thirds of the pastry on a floured surface. Use it to line a 20cm pie tin, pressing into the edges.
4. Layer the filling: Press about a third of the cheese mixture over the pastry base. Top with a layer of sliced potatoes. Repeat with another third of the cheese mixture and a second layer of potatoes. Finish with the remaining cheese mixture and press everything down firmly.
5. Top and seal: Roll out the remaining pastry and place it over the filling. Trim the edges and crimp them together to seal. Cut a couple of small steam holes in the top and brush all over with the reserved beaten egg.
6. Bake until golden: Place the pie in the oven and bake for about 30 minutes, or until the pastry is a deep golden brown and the filling is piping hot. Let it rest for 5 minutes before slicing.

What Is the Secret to a Perfect Cheese and Potato Pie?

• Keep everything cold: Cold butter and lard are essential for a flaky pastry. If the fats get warm, the pastry turns tough. Work quickly and chill the dough before rolling.
• Cool your potatoes fully: Hot potatoes will melt the cheese too early and make the filling soggy. Boil them ahead and let them cool completely before slicing.
• Use a strong cheese: A mature or extra-mature Cheddar gives the best flavour. Mild cheese gets lost against the potato and pastry. If you enjoy bold cheese, try mixing in some Gruyère or Caerphilly, similar to how the Hairy Bikers cheese and onion pie uses a rich cheese filling.
• Season the filling well: Potatoes and cheese both need plenty of black pepper and a good pinch of salt. Taste the cheese mixture before layering it up.
• Slice potatoes thinly: Thin slices cook through properly and create neat layers. Thick chunks leave gaps and can stay firm in the middle of the pie.

What Should You Serve on the Side?

This pie is filling enough to serve as a main course with just a simple side. Steamed green beans, buttered savoy cabbage, or garden peas all work well to cut through the richness of the cheese and pastry. A fresh tomato salad with a light vinaigrette is lovely in the warmer months.

For a heartier meal, serve it alongside Hairy Bikers tartiflette or a bowl of baked beans for a proper Northern-style supper. It also makes a brilliant picnic dish served at room temperature with some chutney on the side.

Does This Pie Keep Well?

This pie keeps well in the fridge for up to 3 days. Cover it tightly with cling film or foil once cooled. Reheat slices at 180°C for 10–15 minutes until piping hot.

You can also freeze the whole pie before or after baking. Wrap it in a double layer of cling film and foil, and it will keep for up to 3 months. Thaw overnight in the fridge before reheating or baking.

Nutrition Facts

Serving Size: 1/6th of pie

• Calories: 480 kcal
• Total Fat: 28g
• Saturated Fat: 16g
• Cholesterol: 85mg
• Sodium: 520mg
• Total Carbohydrate: 42g
• Dietary Fibre: 2g
• Sugars: 2g
• Protein: 14g

Frequently Asked Questions

Does cheese and potato pie need pastry? The traditional version uses a homemade shortcrust pastry with self-raising flour, butter, and lard. Some recipes skip the pastry, but it is what makes this a proper pie rather than a bake.

How does the Hairy Bikers cheese and potato pie compare to Mary Berry’s? The Hairy Bikers version uses a simple self-raising flour pastry with layers of potato, cheese, and onion. Mary Berry’s approach tends to include a puff pastry top and sometimes adds cream to the filling for extra richness.

Can I make this pie ahead of time? Yes, assemble the whole pie up to a day ahead and keep it covered in the fridge, adding 10 extra minutes to the bake time. It also freezes well unbaked for up to 3 months.

What is the difference between a cheese and potato pie and a homity pie? A cheese and potato pie is encased in pastry with layers of sliced potato and cheese. A homity pie has an open top with a creamy potato, onion, and cheese filling in a wholemeal pastry base, more like a quiche.

Can I use puff pastry instead of shortcrust? Yes, shop-bought puff pastry works well if you want a lighter, flakier top. Roll it slightly thicker than usual so it holds the weight of the filling without going soggy.

Try More Recipes:

• Hairy Bikers Cheese and Onion Pie Recipe
• Hairy Bikers Homity Pie Recipe
• Hairy Bikers Shepherd’s Pie Recipe

Hairy Bikers Cheese and Potato Pie Recipe

Author: Alex Saidani Cooking Method:Baking Cuisine:British Courses:Hairy Bikers Main Courses

Difficulty:BeginnerPrep time: 40 minutesCook time: 30 minutesRest time: 30 minutesTotal time:1 hour 40 minutesServings:6 servingsCalories:480 kcalCooking Temp:200 CEstimated Cost: $ Best Season:Summer

Description

A classic cheese and potato pie recipe from the Hairy Bikers, with layers of sliced potato, mature Cheddar, and onion baked inside a golden homemade pastry. Simple, savoury, and perfect for a family supper or a weekend picnic.

Ingredients

For the Pastry:

• 300g self-raising flour, plus extra for dusting
• Pinch of salt
• 75g cold unsalted butter, diced
• 75g cold lard, diced (or use extra butter)
• 1 medium egg, beaten (reserve a little for glazing)
• 2 tsp Marmite (optional)
• 2 tbsp cold milk

For the Filling:

• 400g potatoes, boiled and cooled
• 200g mature Cheddar cheese, grated
• 1 onion, finely chopped
• Small bunch of fresh parsley, finely chopped
• Salt and freshly ground black pepper

Instructions

1. Make the pastry: Rub flour, salt, butter, and lard together until it resembles breadcrumbs. Mix the egg with Marmite (if using) and milk, stir into the flour to form a firm dough. Wrap in cling film and chill for 30 minutes.
2. Prepare the filling: Slice the boiled and cooled potatoes thinly. Mix the grated Cheddar, chopped onion, and parsley together. Season generously with salt and black pepper.
3. Line the tin: Preheat oven to 200°C (180°C Fan / Gas Mark 6). Roll out two-thirds of the pastry and use it to line a 20cm pie tin.
4. Layer the filling: Press a third of the cheese mixture over the pastry base. Add a layer of potato slices. Repeat with another third of cheese, more potato, then the remaining cheese. Press down firmly.
5. Top and bake: Roll out the remaining pastry, place over the filling, trim and crimp the edges. Cut steam holes, brush with beaten egg. Bake for about 30 minutes until golden brown and piping hot.