Ingredients (Serves Four)

• 2-3 Large Potatoes, Chopped For Boiling
• 2 Red Onions, Finely Chopped
• 2-3 Large garlic Cloves, Finely Chopped
• 200g Marmite Cheese, Grated
• 100g Feta Cheese, Crumbled
• Knob Of Butter
• Dash Of Milk
• 2tbsp Soured Cream
• Pepper, Salt, Garlic Granules
• Pre-Rolled Shortcrust Pastry

Method

1. Pre-heat the oven to 200c
2. Put the potatoes on to boil. Keep them going until you’re confident enough they will mash easily
3. Meanwhile, lightly fry the onion and garlic. This helps make sure you don’t end up with raw onion taste at the end
4. Drain and mash the potatoes. Adding butter, milk, soured cream, pepper, salt and garlic granules to a smooth texture and your taste preference
5. Add the cheese and onions to the mashed potato
6. Transfer to an oven friendly dish
7. Top with pre-rolled shortcrust pastry and bake for about 30 minutes

Eating And Storage Tips

As you might know I live alone at the moment and therefore this lasted me for one dinner and three hearty lunches in the middle of my work day. When it cooled I covered it with a little foil and put it into the fridge. Each day I then just went along the line to get a slice out and pop it onto a plate and reheated it in the microwave but it would also be yummy cold too.

If you want to make this more hearty or handheld then you could absolutely encase it completely in pastry by putting some underneath and up the sides as well. You could even make your own pastry and add a small amount of cheese and herbs to it. Or stick with the shop bought one and give it a small sprinkling of cheese after giving it a little water or milk wash as well.

Use whatever onions you have; All white, all red, a mix of both, maybe some shallots or even the odd spring onion too. They all work. Just be sure to give them at least a little pan fry first. I mentioned in the method but this is surprisingly important as the chunks wont really cook when encased in the potato in the oven.