Downsizer: for a sustainable & ethical future

Approx. 750g shortcrust pastry (see the pastry article)
1.8kg potatoes
2 large onions, chopped roughly
3 fresh baby garlic bulbs, crushed/chopped finely or 4 - 5 cloves of garlic, crushed
5 tablespoons soy sauce
1 tbsp freshly ground black pepper
Handful of fresh parsley, chopped
500g cheddar cheese, grated
1 beaten egg

Method/steps

Make your pastry and pop it in the fridge while you make the filling.
Pierce a hole in the middle.
Preheat the oven to about 180℃ (that's a fan oven).
Peel and cube the potatoes into bite size pieces. Cook in a pan of water until nice and soft (but before getting waterlogged), then drain.
Fry the onions and garlic together with a little oil, until soft. Letting some onions turn darker adds a bit of colour to the pie.
Add the soy sauce and pepper to the onions and garlic, mix through.
Add the onion mixture, the grated cheese and the parsley to the potatoes and mix well, but try to keep some of the potatoes as whole chunks, rather than mash.
Roll your pastry out and line your pie dish/dishes, saving enough for the pie top.
Fill the lined pie dishes with the filling.
Put the pie top on, seal the edges by pinching the pie base and pie top together.
Trim the edges off with a knife, then make some shapes to decorate, with the off cuts (good job for children).
Brush the pie with the beaten egg, then bake for about 40 minutes, until browned nicely.

Additional Tips

I might add more cheese next time, perhaps a sprinkling over the top of the filling once it's in the pie. You can never have enough cheese.

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