Rustic English Cheddar and Potato Pie

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

A comforting savory pie combining creamy potatoes and sharp English cheddar in a flaky crust, perfect for cozy dinners. This english-inspired comfort food ready in about 90 minutes layers all-purpose flour, cold unsalted butter, cold water into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup (113g), cubed cold unsalted butter
• 1/4 cup cold water
• 3 medium (about 1.5 lbs), peeled and diced into 1/2-inch cubes large potatoes
• 1 1/2 cups shredded sharp English cheddar cheese
• 2 tbsp olive oil
• 1 medium, finely chopped yellow onion
• 2 minced garlic cloves
• 1 tbsp chopped fresh rosemary
• 1 tsp salt
• 1/2 tsp black pepper
• 1 large, beaten for egg wash egg

Instructions

1. Step 1: Combine 2 cups all-purpose flour and 1/2 cup cold unsalted butter cubes in a large bowl; use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs. Gradually add 1/4 cup cold water and mix until the dough just comes together; shape into a disk, wrap in plastic, and chill for 30 minutes.
2. Step 2: Preheat oven to 375°F. Boil 3 medium diced potatoes in salted water for 10-12 minutes until fork-tender, then drain and set aside.
3. Step 3: Heat 2 tbsp olive oil in a skillet over medium heat; add 1 finely chopped yellow onion and sauté for 5 minutes until translucent. Add 2 minced garlic cloves and 1 tbsp chopped fresh rosemary, cooking for 1 minute until fragrant.
4. Step 4: In a mixing bowl, combine the cooked potatoes, sautéed onion mixture, 1 1/2 cups shredded sharp English cheddar cheese, 1 tsp salt, and 1/2 tsp black pepper; mix gently to combine.
5. Step 5: Roll out chilled dough on a floured surface into a 12-inch circle. Transfer to a 9-inch pie dish, trimming excess edges. Fill with potato-cheddar mixture, then cover with a second rolled-out dough circle. Seal edges by pressing with fingers or a fork.
6. Step 6: Brush the top crust with 1 beaten egg for a golden finish. Cut small slits in the top to vent steam.
7. Step 7: Bake pie in preheated oven at 375°F for 40-45 minutes until crust is golden and filling is bubbling. Let rest 10 minutes before slicing.