Cheese and potato pie
A hearty pie with creamy cheese and potatoes
Allergens: none of the 14 main allergens in the usual versions of these ingredients. Brands differ, so always check the labels on what you buy.
Not every ingredient has a checked price at Asda, Aldi, Morrisons, 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
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Maris Piper potatoesuse 1kg | £1.451.2kg · £0.12 per 100g | £1.802kg · £0.09 per 100g |
| Plain flouruse 250g | £0.801.5kg · £0.05 per 100g | £0.45500g · £0.09 per 100g |
| Unsalted butterpack 250g · use 125g | £1.85£0.74 per 100g | £1.85£0.74 per 100g |
| Eggspack 6 pack · use 1 | £1.80£0.30 each | £2.40£0.40 each |
| Semi skimmed milkuse 50ml | £0.85568ml · £0.15 per 100ml | £0.85568ml · £0.15 per 100ml |
| Cheddar cheeseuse 200g | £2.50220g · £1.14 per 100g | £2.85200g · £1.43 per 100g |
| Grated Cheeseuse 200g | £2.50250g · £1.00 per 100g | 2 × £3.10120g · £2.58 per 100g |
| Basket total (full packs) | £11.75 | £16.40 |
| Cost of what this recipe uses | £6.90 | £10.54 |
| Per serving | £1.73 | £2.64 |
From your cupboard
Not in the prices above. Check you have these before you start.
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.
- Peel the 1kg of Maris Piper potatoes and chop them into even 2cm cubes. Place them in a large pot, cover with cold water, add a pinch of salt, and bring to a boil over high heat, simmering for 15-20 minutes until easily pierced with a fork.
- While the potatoes boil, weigh out 250g plain flour into a large mixing bowl. Cut the 125g cold unsalted butter into cubes and use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs.
- Drain the cooked potatoes in a sieve and let them steam in the col for 2 minutes to remove excess moisture. Add the hot potatoes to the flour and butter mixture and mash thoroughly with a potato masher until smooth, ensuring no large lumps remain.
- In a small bowl, whisk 1 egg with the 50ml semi-skimmed milk. Pour this liquid into the potato mixture and stir well until a soft dough forms, then season generously with salt and black pepper, tasting to ensure the flavours are balanced.
- Preheat your oven to 200°C/180°C fan/gas 6. Grease a 20cm deep round baking dish with butter and press half of the potato mixture into the bottom of the dish, smoothing it out with the back of a metal spoon.
- Spread the remaining potato mixture over the first layer, using a fork to create ridges on the surface. Sprinkle the 200g of cheddar and the additional 200g of grated cheese evenly over the top of the pie.
- Bake in the centre of the oven for 30-35 minutes until the top is deep golden brown and the cheese is bubbling around the edges. Let the pie rest for 10 minutes before slicing into large wedges and serving hot.
Tips
- To make this cheaper, use a generic mature cheddar and substitute Maris Piper with whatever baking potato is on sale.
- To batch-cook, cool portions quickly quickly and wrap tightly in foil to freeze for up to 3 months.
- To reheat safely, defrost in the fridge for 24 hours, then bake once in the oven until steaming hot throughout.
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 1.25kg 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 125g 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. - Semi skimmed milk · about 950ml 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. - Cheddar cheese · about 200g 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.
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).