Marcus Wareing Potato Tunworth Pie

This potato and Tunworth cheese pot pie is pure comfort in a dish, an irresistible blend of melting potatoes, a rich, savory cheese sauce, and flaky herbed pastry. If you love a filling meatless main or need a showpiece for a Sunday lunch, this pie always impresses. Each bite is earthy from the thyme, creamy from the cheese, and indulgently golden from the homemade shortcrust topping.

I made this for a holiday brunch one year instead of the usual quiche and everyone asked for the recipe. Even the kids fought over the last slice.

Ingredients

• Large floury potatoes: These hold their shape and soak up the rich cheese sauce. For the best texture, try to find King Edward or Maris Piper and slice them evenly.
• Vegetable oil: Gives the onions and garlic a silky texture. Choose a neutral oil so it does not overpower the cheese.
• Shallots: Milder than regular onions and add depth to the sauce. Pick firm shallots with tight skins.
• Garlic: The background flavor that enhances everything. Look for plump cloves.
• Tunworth cheese: The star ingredient with a nutty, creamy, tangy richness. Cut into cubes so it melts evenly.
• Sea salt flakes: For finishing and a final burst of flavor. Use a good quality finishing salt.
• Whole milk: Adds silkiness to the sauce. Use full fat for the best mouthfeel.
• Whipping cream: The secret to richness in the sauce. Avoid low fat versions for this.
• Thyme: Fresh thyme rounds out the flavor. Opt for fresh sprigs with green, perky leaves.
• Plain flour: For making a classic buttery shortcrust. Sift first for the flakiest results.
• Unsalted butter: Provides the body and flavor to homemade pastry. Use cold butter diced small and work quickly.
• Free range egg and egg yolks: For binding the pastry and as a glaze. Choose the freshest eggs possible for a golden finish.
• A pie dish or tin: Materials matter here. Choose one that distributes heat evenly for crisp pastry.

Step-by-Step Instructions

Make the Pastry:

Rub the flour, butter, and salt together with your fingertips until the mix resembles breadcrumbs or pulse briefly in a food processor. Stir in the whole egg and one yolk and bring it together to form a soft dough. Shape into a ball, pat it into a disc, wrap, and chill for half an hour.

Roll and Rest the Pastry:

On a lightly floured surface, roll the pastry into a circle about four to five millimeters thick and wide enough to cover your dish. Transfer it onto a tray and rest in the fridge again. Resting helps prevent shrinking in the oven.

Prepare Potatoes:

Place potato slices into a saucepan, add water to cover, and a pinch of salt. Bring to a boil over medium heat. Once boiling, reduce heat and simmer gently for five to eight minutes. Potatoes should be just tender but still holding together. Drain and let them steam dry in a colander so they do not add extra water to the sauce.

Cook the Shallots and Garlic:

Heat oil in a frying pan over low. Add sliced shallots and garlic and cook for eight to ten minutes until soft and translucent but not browned. Stir regularly for even cooking and to bring out their sweetness.

Create the Cheese Sauce:

Add cubed Tunworth cheese and salt to the pan with shallots. Keep the heat low and stir as the cheese melts for around ten minutes. Meanwhile, in a separate pan, heat milk, cream, and thyme just to simmering, then pour over the melted cheese and mix well. If the sauce is thin, simmer gently for another two to three minutes to thicken.

Assemble the Pie:

Heat oven to 170C fan. Place a layer of potatoes in your dish and season lightly. Add a layer of cheese sauce over the potatoes. Repeat this process until all potatoes and sauce are used up.

Add Pastry Lid:

Brush the dish edge with the remaining egg yolk. Drape the chilled pastry gently over the top allowing a slight overhang. Neaten the edges and glaze with the remaining egg yolk. Sprinkle fresh thyme leaves over.

Bake:

Place the pie in the oven and bake for thirty to thirty five minutes until the pastry is a deep golden brown and feels crisp. Remove from the oven and scatter with sea salt flakes before serving.

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My favorite part is the moment you break through that pastry lid and get that first waft of cheese and thyme. When we cook this for Sunday lunch, the whole kitchen fills with the most comforting smells and everyone crowds around the oven waiting for the pie to come out.

Storage Tips

Let the pie cool to room temperature before covering and transferring to the fridge. It keeps fresh for up to three days. Reheat slices in a moderate oven covered loosely with foil to restore crispness without overcooking the cheese. If you want to freeze portions, wrap well and thaw overnight before reheating, though the pastry is best fresh.

Ingredient Substitutions

If you can not find Tunworth cheese, a good Brie, Camembert, or even a triple cream cheese will work with a similar richness. For an extra hint of sharpness, a splash of dry white wine added to the sauce tastes lovely. You can swap shallots for mild onions in a pinch; just slice them thin for even cooking.

Serving Suggestions

Serve generous slices with a crisp green salad dressed simply with lemon and olive oil, or with steamed broccoli for a bit of color. For heartier sides, offer roasted root vegetables or a spoonful of tangy apple chutney which cuts the richness.

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This pie is a celebration of homemade comfort food elevated by quality ingredients and a bit of care in every step.

Frequently Asked Questions

→ What makes Tunworth cheese ideal for this pie?

Tunworth cheese melts smoothly, creating a rich, creamy sauce that envelops the potatoes and adds a delicate nutty flavor to the finished dish.

→ How do you prevent a soggy filling?

After boiling, let the potato slices steam until truly dry before layering, as removing excess moisture keeps the filling beautifully thick.

→ Can the pastry be prepared ahead?

Yes, making the pastry in advance and chilling it allows the dough to rest, producing a flakier, more tender crust.

→ What is the purpose of glazing the pastry?

Brushing the top with egg yolk gives the pastry a golden, shiny finish and helps hold the thyme leaves in place during baking.

→ Do you need special equipment?

A standard 20–24cm pie or tart dish is suitable, just avoid loose-bottomed tins to keep the filling contained.