Traditional Ely Fens Potato & Onion Pie

Line a pie dish with shortcrust pastry.

Slice potatoes and plenty of onions very thinly.

Layer the potatoes and onions into the dish, seasoning each layer with sea salt, lots of black pepper, and a grating of nutmeg.

Dot knobs of butter between the layers.

Add a couple of tablespoons of milk or cream over the filling.

Cover with a pastry lid and seal the edges.

Bake at 200°C for 45-50 minutes until the potatoes are soft and the pastry is golden brown.

A humble staple of the Fens region.