Potato & Cheese Hero Pie

This recipe is perfect for the beige brigade ! It’s the no man’s land of using up the fridge contents to be that #nowaste hero you always knew you were , in the inbetweenie time of Christmas Day and back to school, this pie is glam and Spuds and cheese my friends match perfectly with a bag on trendy glass of Cremont ( in no way am I qualified to say this ) .

> Ingredients

> 100 grams of sticky fried onions

> (2 tbsp olive oil, 2 sliced onions (red or white), pinch of salt, 1

> tbsp soft brown sugar, 1 tbsp balsamic vinegar)

> 250 grams of leftover cooked spuds

> 100 grams of sautéed Brussels sprouts

> 200g grated Cheese, use any leftover hard cheeses, rinds removed. I

> used Gruyere and smoked Knockanore

> 75 mils of cream

> 20 grams of Dijon mustard

> 50 grams of butter

> 1 pack of filo pastry

> A hand full of chopped thyme

>

> Method

>

> For the sticky onions

> Heat the oil in a large heavy based frying pan over a low heat.

> Add the onions with a generous pinch of salt and cook slowly for 30-40

> mins. Stir occasionally to prevent them from sticking until they become soft and golden Add the sugar and vinegar, keep cooking on a low heat for another 5 mins, stirring occasionally until the mix is sticky, the sugar has dissolved and the vinegar has reduced.

>

> For the Brussels sprouts

> Halve the sprouts. Heat olive oil in a large heavy based pan over medium heat. Add sprouts and toss to coat.

> Season with salt and pepper. Cook, undisturbed, for about 6-8 minutes, then stir and cook another 6-8 minutes until Brussels sprouts are fork-tender.

>

> Pop the cheese, onions, spuds, mustard, cream and  thyme  this in a mixing bowl , stir gently not to break up ya spuds too much a love a chunky definition of a spud amongst the cheese.

> Have your butter melted and your filo ready to go under a dampish tea towel and start brushing every layer with butter layered it on itself.

> In a buttered 12 inch cake tin, place one sheet down , then brush with melted butter , and repeat until you have a thick layer the same depth as a 10 cent coin, then place in your baking tin and top up with filling , the beautiful thing with filo is it’s super flexible.

> Fold the loose sheets from the bottom over the filling, then repeat the process to create the lid.

> Cook in a preheated oven 1t 180c for 30 minutes, or until golden brown.

> I like a big slice with a side salad of peppery watercress and a spoon full of winter chutney .

>Jess Murphy