Cover dough and allow to rise in a warm spot until doubled 1-1.5 hours. While the dough is rising cook the onions with butter in a large skillet until clear and softened. Do not brown them.

Add the onion and cook for 5 minutes ... Freeze the meat filling for this shepherd's pie and mashed potato separately in freezer-proof containers. These will keep in the freezer for up to 2 ...

Cover the base of the pie with half of the onions and then cover with half the grated cheese. Repeat the layering process in step 6 until all the mixture is used up. Roll out the remaining pastry ...

50g unsalted butter100ml water4 large white onions, chopped300g Lancashire cheese ... cm cubesFreshly ground pepper1 egg, whisked 24 cm pie tin – if you’re not using a loose bottom pie ...