This recipe was done for British Pie Week, and was cracking. Enjoy.
6 tbsp olive oil
1 large onion, sliced thinly
2lb potatoes, scrubbed and thinly sliced
5 tbsp chopped fresh rosemary leaves
1/2tsp chilli flakes
1 tsp ground cumin
1/2tsp ground coriander
1/2tsp smoked paprika
300ml vegetable stock
375g pack ready rolled pastry (if you use vegan then this recipe is vegan, obvs). You could always make your own pastry, it’s generally not rocket science
2tbsp soya milk
Heat half the oil in a frying pan, and cook the onion for about 5mins until soft and a bit golden. Remove from the pan and throw in (sorry, ‘add’) the potatoes, rosemary and spices, with the remaining oil and cook for about 5-8mins until they are also golden (turn them over lots).
In a pie dish (2lt pie dish) arrange the potato and onions in layers. Pour over the vegetable stock and season with salt and pepper.
Cover the top with pastry. There is a complicated explanation about cutting strips of pastry to seal round the edges but generally press it down well and remember to cut a slit in the top of the pastry so the steam can escape. Brush with soya milk and put in an oven pre-heated to 200degrees (fan) GM7.
Bake for about half an hour until the potatoes inside are tender, though how you would know is beyond me. Regular prodding with a skewer probably.