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. 