300g flour

150g butter, cubed

tbs white wine vinegar

2-3 tbsp cold water

tsp sea salt


2 onions, diced

clove sliced garlic

200ml water

50g butter

275g grated Mrs Kirkham’s tasty Lancashire cheese (mature)

100ml cream

400g sliced spuds – cooked until soft


1. For the pastry – rub the flour and butter together, add salt.

2. Now add the vinegar and water and make a dough.

3. Wrap and chill 20 minutes.

4. For the filling – put the onion, butter, garlic and water in a pan. Simmer on a low heat for 20 minutes.

5. Take off the lid and cook on a low heat until most of the liquid has evaporated. Season well and cool completely.

6. Mix with the spuds, cheese and cream. Season well.

7. Divide pastry into 2/3 and 1/3.

8. Roll out 2/3 to line a deep 20cm pie dish.

9. Add the filling.

10. Roll out the other piece to make a lid.

11. Seal and brush with egg.

12. Bake at 180C for 45 minutes until golden brown.

13. Serve with a simple tomato and rocket salad.

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