Marcus Wareing's potato and tunworth cheesepot pie - delicious. magazine

Ingredients

• 6 large floury potatoes (about 1.3kg), peeled and cut into 1.5cm-thick slices
• 2 tbsp vegetable oil
• 200g shallots, sliced
• 2 garlic cloves, crushed
• 250g tunworth cheese, cubed
• ½ tsp salt
• 75ml whole milk
• 300ml whipping cream
• 1 tbsp chopped thyme leaves
• Sea salt flakes to garnish
• For the shortcrust pastry
• 235g plain flour, plus extra to dust
• 125g cold unsalted butter, diced
• 1 large free-range egg, plus
• 2 large egg yolks
• 2 thyme sprigs, leaves picked
• You’ll also need
• 20-24cm pie dish or tart/cake tin (not a loose-bottomed one)