Ingredients:
For shortcrust pastry For a 10 ” flan dish or pie tin.

You will need the following ingredients:

8 oz Plain Flour (include a pinch pf salt)
4 oz Margarine
cold water

For the filling :

2 lbs potatoes (peeled/ cut into halves)
8 oz onions (finely chopped)
4 oz cheddar cheese (grated)
1 tsp of mustard
2 oz margarine
salt / pepper to taste

an extra 2 oz cheddar cheese (grated) for topping.

Preparation:

First of all rub the margarine into the flour with your hands,until thoroughly mixed. Add enough cold water (a tbsp at a time is easier) and mix with your hands so as to make pastry hold together, be sure not to have it too wet. Cover with cling film and leave to chill in the fridge for 20 min.

In the meantime Boil the potatoes in salty water for 20 25 min. Mash them until fluffy. In a separate pan melt the margarine, add the finely chopped onions and cook until tender and transparent (for 10 min). Incorporate the grated cheese / mustard / onions and margarine to the filling and mash throughly. Add salt / pepper to taste.

Sprinkle flour very 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 allow heat to get through the pastry. Leave in a preheated oven at 180 C for 10 min.

Once pastry is slightly cooked add the filling and cover the top with grated cheese. Cook for a further 25 min until golden brown.

Allow to cool before cutting .Best served with boiled vegetables.

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