Potato Cheese Onion Pot Pie

Ingredients

• 1 pound potatoes (peeled and diced (450 g))
• 2 tablespoons butter (1 oz | 28 g)
• 1 large onion (thinly sliced)
• 2 tablespoons all-purpose flour (0.5 oz | 14 g)
• 1 cup whole milk (8 fl oz | 240 mL)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup Cheddar cheese (4 oz | 115 g)
• 1 sheet store-bought puff pastry (about 8 oz | 225 g)
• 1 large egg (beaten (for egg wash))

Instructions

1. 1

   Preheat the oven to 400°F (200°C). Boil diced potatoes in salted water for about 8–10 minutes until just tender. Drain.

2. 2

   Cook Onions. In a skillet, melt butter over medium heat. Add sliced onions, sauté for 5–6 minutes until soft and golden.

3. 3

   Make Sauce. Sprinkle the flour over the onions, stir well for 1 minute. Slowly pour in the milk, stirring constantly, until thickened (about 2–3 minutes). Season with salt and pepper.

4. 4

   Remove from heat. Stir in cooked potatoes and shredded cheddar. Mix until evenly combined.

5. 5

   Spoon filling into a greased pie dish. Roll puff pastry over the top, pressing edges to seal. Cut a few slits for steam. Brush with beaten egg.

6. 6

   Bake for 25–30 minutes, or until the pastry is puffed and golden brown.

7. 7

   Cool slightly before slicing. Serve warm!