St Patrick's Day Pie.

Well, what great weather we're having here in London this last week. Sunny Spring days (some chilly nights), windows open to dry skies, birds singing and me sowing seeds galore. Some of them have even popped up the last couple of days promising me some tender kale, chard and salad soon. AND Ireland won the 6 Nations Rugby in a nail-biting match in Paris. AND it's St Patrick's Day tomorrow so plenty of excuses to celebrate and have a tipple on a Monday night.

If you're thinking what to soak up that tipple (or two) tomorrow here's a vegetarian dish I made last weekend to bring to a gardening workshop. A Cheese, Onion and Potato Pie. Nothing is more Irish than potatoes and I know of no Irish expat who doesn't wax lyrical about the potatoes 'back home'. In fact, the horrendous ignorance of the simple spud was a shock when I first went shopping after I moved to London. What did they mean by 'white' or 'red' potatoes I thought, where's the info on variety? How the hell can you make a choice on what to buy? Thankfully most potatoes now carry good information about variety and usage but I still have to say, and this could be rosy-tinted glasses syndrome, potatoes found in shops are usually of a better quality in Ireland still than in the UK. Maybe people are fussier back home.

Anyway this rich dish calls for a waxier type of potato, something that will not break down too easily and will hold well as a slice. I recommend Charlotte or Estima, no 'fluffy' potatoes please or you'll end up with a mushy pie. The pie is can be served warm or room temperature so it's good for a picnic. Mine was eaten as part of a buffet and the pie sliced up well and was happily devoured by all. Partner it with a refreshing salad, something like a rocket and toasted hazelnut salad with a tart vinaigrette to cut through the delicious richness of the pie.

Beannacht La Fheile Padhraig. Happy Saint Patrick's Day.

Cheese, Onion & Potato Pie

Serves 6

Forgive me but the quantities here are not set in stone. Add, subtract, double up, ignore as you see fit BUT just remember that you really DO need to use a potato that is waxy rather than fluffy dry. If you feel you'd like to add a bit of green than some spinach strewn in the middle layer might be suitable and pretty.

Filo pastry sheets (1 packet)
5-6 medium waxy potatoes
2 onions
3 cloves of garlic
1 tblsp Dijon mustard
125g cream cheese
75g grated cheddar
cream, approx 200 ml
1 tsp thyme, finely chopped
1 tsp caraway seeds (optional)
1/4 tsp ground nutmeg
75g butter
salt & pepper

Peel and slice the onions. Melt 20g of the butter in a deep pan and add the onions and start to sweat but not brown.Crush the garlic cloves add to the pan and cook gently for 1 min.

Peel and slice the potatoes into 5mm slices. Add to the saucepan stir and add half the cream and over a medium heat gently cook the potatoes. Add the cream cheese, allow it to melt, keep stirring slowly and carefully, not breaking up the potato.

Continue to add cream as needed and you may not need it all. This is a judgement call! The aim is to cook the potato slices till just beginning to soften and create a thick sauce which coats the slices but doesn't swamp them. The starch from the potato will naturally thicken the sauce (so do not keep the slices in water or rinse them before cooking which would wash away starch). Add the thyme, mustard and nutmeg during this time. Season generously with salt and pepper. Remove from heat and allow to cool while you prepare the pie.

Preheat the oven to 180C.

Melt the remaining butter in a saucepan. Prepare your pie dish or tray (I used a 23 cm sq tray) by lightly buttering it. Now lay down a sheet of filo allowing the sheet to drape over the edges. Brush with the melted butter and lay another sheet across it at right angles. Brush that sheet and add another again at right angles.

Now add half the cooled filling. Shake to flatten it out and remove any air pockets. Sprinkle some caraway seeds if you like them (I do). Scatter a layer of the grated cheese top with the remainder of the potato mix, more optional caraway seeds then a final scattering of the grated cheese.Lay sheets of filo pastry on top, brushing each layer with melted butter. Fold over the edges onto the top and brush those with melted butter. Gently score the top with a knife.

Cook for approx 35 -40 mins until crisp and golden on top and edges look cooked.

Allow to cool down before serving either as warm or room temperature.

For more St Patrick's Day recipes look at my previous years' posts.