Cheese and onion pie

A comforting British pie with sweet cooked onions and sharp cheddar in a buttery shortcrust pastry.

Allergens: contains cereals containing gluten, eggs, milk. Brands differ, so always check the labels on what you buy.

Per serving (approx.): 38g carbs · 6g sugars · 3g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.

Not every ingredient has a checked price at Asda, Sainsbury's, Aldi, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.

Ingredients and prices

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Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.

Method

The method is written for 4. For a different number, use the amounts in the table above.

1. Weigh out 300 g plain flour, 150 g unsalted butter, 600 g onion, 300 g cheddar, 2 eggs, 150 ml semi‑skimmed milk and 100 ml double cream. Peel the onion and slice it thinly; grate the cheddar finely. Set all ingredients aside for the next step.
2. Make the shortcrust pastry: combine the flour and cold butter in a mixing bowl, cut in with a pastry cutter until the mixture resembles breadcrumbs. Add 50 ml of the semi‑skimmed milk, a pinch of salt and a few grinds of black pepper, then pinch the dough together until it forms a smooth ball. Chill in the fridge for 20 min.
3. Roll the pastry out on a lightly floured surface to a thickness of about 3 mm. Cut out a 9 × 13 cm rectangle and line the bottom of a baking dish with it, pressing into the corners. Chill the lined dish for 10 min to keep the pastry firm.
4. Heat a 20 cm frying pan over medium heat and add 1 tbsp vegetable oil. Add the sliced onions and a pinch of salt; cook for 10 min, stirring occasionally, until they are soft, translucent and no longer raw.
5. Reduce the heat to low and add the grated cheddar, whisked eggs, remaining milk and double cream to the onions. Season with salt and pepper, then stir until the mixture thickens and coats the back of a spoon, about 5 min. Taste and adjust seasoning.
6. Transfer the hot filling into the chilled pastry-lined dish. Top with the remaining pastry, pressing edges together and cutting a few slits in the top to allow steam to escape. Brush the pastry with a beaten egg for a golden finish.
7. Pre‑heat the oven to 200 °C (180 °C fan). Bake the pie for 35–40 min until the pastry is puffed, golden brown and the filling is bubbling. The centre should be set and not runny.
8. Remove the pie from the oven and let it rest for 10 min. It should be firm yet still warm. Slice and serve immediately, or allow to cool to room temperature before refrigerating.

Tips

• Use cheaper cheddar or a mix of cheddar and mozzarella to cut costs; the flavour remains rich. Batch‑cook the pie and freeze in individual portions – defrost in the fridge overnight and reheat once until steaming hot.

Nothing wasted: your leftover ingredients

Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.

• Plain flour · about 1.2kg left
  Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Banana muffins, Ginger Cake, Turkey Burgers with Sweet Potato Fries.
• Unsalted butter · about 100g left
  Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Pad Thai with Chicken.
• Onion · about 400g left
  Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake.
• Cheddar cheese · about 100g left
  Keep wrapped in the fridge. Grate any extra and freeze it: it melts straight from frozen on pasta bakes and toasties. Use it in: Creamy Tomato & Hidden Veg Pasta Bake, Tuna and Sweetcorn Pasta Bake, Cheesy Bean & Rice Casserole.
• Semi skimmed milk · about 850ml left
  Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Rich Chocolate Mousse, Beef and Ale Pie, Banana muffins.
• Double cream · about 150ml left
  Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Creamy Lentil & Spinach, Rich Chocolate Mousse, Chicken Stroganoff.

Storing leftovers

Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).