Cheese, Potato and Onion Pie

Happy Tuesday Lovelies

 You know... the best thing about keeping chickens.. 

apart from the conversation.. 

is having fresh eggs every day

But you would think that with all the room in the hen house... 

Poppy and Rosie wouldn't fight over the same laying box....

On my breakfast tray this morning... 

Scrambled Egg on National Loaf toast...

with a slice of bacon...

So dinner tonight was...I dont think a typical 1940s recipe... although my grandmother, mother and I have made it for years.. with differing quantities of ingredients. I was reminded of it when watching one of my favourite channels Rebecca at Railway Cottage and right now she is doing a Ration Challenge. And like Rebecca this dish brings so many childhood memories

So tonight Cheese, Potato and Onion Pie.. served with sausages.. was on the menu. This time Im used the recipe she showed..although I'm not sure what book its from. It features a mashed potato and breadcrumb crust and a caramalized onion filling...

As it was a spur of the moment dinner, I only had two tomatoes.. and had no parmesan so I used cheddar but still it was easy to make and absolutely delicious. Thank you dear Rebecca!

2lb potatoes, peeled and quartered.
12oz  onions, peeled and sliced.
6oz mature Cheddar cheese, diced or grated.
3oz butter
2–3 Tablespoons milk
1/2–1 level teaspoon dried thyme

1 tablespoon caster sugar 

4 sliced tomatoes

1/2 oz dry white breadcrumbs

1/2 oz grated Parmesan cheese

Salt and freshly ground black pepper to taste.

Recipe from the Book

• Boil the potatoes in lightly salted water until cooked, 
• Drain well and mash with 2oz of the butter and the milk. 
• Season and mix in the Cheddar cheese.
• Preheat the oven to 200°C (400°F, gas mark 6). 
• Melt the remaining butter in a frying pan
• Add the onions and cook over a moderate heat for to minutes. 
• Stir in the thyme and sugar and continue cooking until golden brown and caramelised.
• Spread half the mashed potato in the bottom of a pie dish or ovenproof dish. 
• Spread the onions on top, then cover with the remaining potato. 
• Arrange the tomato slices on top 
• Sprinkle with the breadcrumbs and cheese.
• Bake in the centre of the oven for 30 minutes until golden brown and piping hot.