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For shortcrust pastry
A 10" Flan dish or Pie tin.

For Pie Crust:
2 1/2 cups flour
1 1/2 teaspoons salt
3/4 cup shortening
1/2 cup ice water

For the Filling :
2 lbs potatoes (peeled/cut into halves)
8 oz onions (finely chopped)
4 oz cheddar cheese (grated)
1 tsp of mustard
2 oz margerine
salt / pepper to taste
An extra 2 oz cheddar cheese (grated) for topping.
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First of all combine salt in the flour.
Then add shortening and rub the margerine into the flour with your hands, until thoroughly mixed.
Add enough cold water (a tablespoon at a time is easier) and mix with your hands to make pastry hold together, be sure not to have it too wet. Cover with clingfilm and leave to chill in the fridge for 20 mins.

In the meantime Boil the potatoes in salty water for 20-25 mins.
Mash them until fluffy.
In a seperate pan melt the margerine, add the finely chopped onions and cook until tender and transparent (for 10 mins).
Add the grated cheese / mustard / onions and margerine to the filling and mash throughly.
Now add salt / pepper to taste.

Sprinkle flour very lightly on a board, and roll pastry out to the thickness of half an inch.
Line a 10" pie tin and prick with a fork to allow heat to get through the pastry. Leave in a preheated oven at 180 C for 10 mins.
Once pastry is slightly cooked add the filling and cover the top with grated cheese. Cook for a further 25 mins until golden brown.
Allow to cool before cutting .Best served with boiled vegetables.

Tip: If you are short of time, use prepared quality pie crusts from the supermarket. And for the filling you can use left over potatoes.