Step 1: Peel and quarter the potatoes. Thinly chop into slices around 5mm thick.
Step 2: Peel and chop onion into strips (can be chunky or thin)
Step 3: Fry potatoes in a little butter for 5 mins until coated but not cooked
Step 4: Layer the potato slices in a casserole dish and top with the raw onion slices.
Step 6: MAKING THE PASTRY
Step 7: With the flour and salt in a mixing bowl, add the cubed butter and rub with fingertips until ‘breadcrumb’ texture is reached.
Step 8: With a little water, mix into a dough like mixture (add a little extra flour if dough becomes sticky).
Step 9: Roll out on a floured surface into a circle large enough to cover the top of the potatoes and onions.
Step 11: Place dough in casserole dish over the potatoes and onions. Cook in a preheated oven at 180 degrees celcius for 30 minutes until cooked through and pastry browns. Serve with gravy, steamed veg, or simply on its own!
Step 13: Tip: sprinkle salt over the onions to bring out the sugar in the onions. This helps them caramelise and give a sweet taste.
Step 15: Tip: Brush the pastry with a little milk before cooking to glaze.
Step 17: NB: Margarine is a good substitute for butter if the ‘buttery’ flavour is used.