*Potato Pie*
Serves 4 to 6

Buttery and nicely browned on top, meltingly cheese inside, and cruncy buttered crumbs on the bottom.  Deliciously simple.

2 pounds potatoes, peeled and cut into quarters
1/4 pint milk (1/2 cup)
1 ounce butter
4 ounces strong cheddar cheese, grated
salt and white pepper to taste
2 to 3 ounces white breadcrumbs, lightly crisped
a bit of melted butter

Put the potatoes into some slightly salted water and bring to the boil.  Boil until soft and then drain well. 

Pre-heat the oven to 205*C/425*F.  LIghtly butter a 1 1/2 to 2 pint pie dish.  Add the breadcrumbs and coat the bottom and sides with them, pressing to make them stick well.

Shake the pan of potatoes over the burner to dry them out and then remove from the heat entirely.  Add the milk and butter and mash completely until smooth.  Stir in the cheese and seasonings. Spoon this mixture into the prepared pie dish.  Rough up the top with the tines of a fork and then brush with some melted butter.

Bake in the heated oven for 20 to 30 minutes until golden brown.

Spoon out to serve.  It is said pickled beetroot and crusty brown bread go very well with this. 

I can vouch for that.  They are mighty tasty together.