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Ingredients :
Serves 4
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1 tbsp sunflower oil, plus 1 tsp 25g / 1oz butter
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2 medium onions, peeled and sliced
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1 garlic clove, peeled and crushed
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150g / 5oz porridge oats
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125g / 4oz mature Cheddar cheese,
grated
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2 medium eggs, lightly beaten
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2 tbsp freshly chopped parsley
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salt and freshly ground black pepper
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275g / 10oz baking potato, peeled
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Method :
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Preheat the oven to 180°C/350°F/Gas
Mark 4. Heat the oil and half the butter in a saucepan until melted.
Add the onions and garlic and cook gently for 10 minutes, or until
soft. Remove from the heat and tip into a large bowl.
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Spread the oats out on a baking sheet and
toast in the hot oven for 12 minutes. Leave to cool, then add to the
onions with the cheese, eggs and parsley. Season to taste with salt and
pepper and mix well.
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Line the base of a 20.5cm / 8 inch round
sandwich tin with greaseproof paper and oil well. Thinly slice the
potato and arrange the slices on the base, overlapping them slightly.
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Spoon the cheese and oat mixture on top
of the potato, spreading evenly with the back of a spoon. Cover with
foil and bake for 30 minutes.
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Invert the pie onto a baking sheet so
that the potatoes are on top. Carefully remove the tin and lining
paper.
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Preheat the grill to medium. Melt the
remaining butter and brush carefully over the potato topping. Cook
under the preheated grill for 5-6 minutes until the potatoes are
lightly browned. Cut into wedges and serve.
Nutritional
details per 100g
energy 187kcals/781kj protein 8g carbohydrate
18g fat
10g fiber 1g sugar 2g sodium 0.2g
√ wheat-free
√
nut-free
√
vegetarian
√ seafood-free |
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