Simon King and Dave Myers served up a tasty potato and butter pie with mushroom bourguignon on The Hairy Bikers Go West.

The ingredients for the filling are: 900g medium potatoes (preferably Maris Piper), 75g fridge-cold butter, cut into 1cm cubes, 1 large onion, sliced into thin rings, flaked sea salt and freshly ground black pepper.

For the pastry: 350g plain flour, plus extra for rolling, 175g butter, 50g extra mature cheddar cheese, finely grated, 1 large free-range egg, beaten with 1 tbsp cold water and beaten egg, to glaze.

For the mushroom bourguignon: 2 tbsp olive oil, 12 shallots, peeled and left whole, 300g carrots, cut into chunks, ½ tsp sugar, 1 tbsp sunflower oil, 25g butter, 750g mixed mushrooms (Portobello, chestnut, button), thickly sliced, 1 large sprig thyme, 2 bay leaves, 2 sage leaves, finely chopped, 200ml red wine, 300ml mushroom stock, using 1 stock cube, 1 tbsp mushroom ketchup and 1 tsp Dijon mustard.

To serve: 2 bags salted crisps (about 40–50g in total), 100–125g crumbly Lancashire cheese and handful parsley, finely chopped.

See recipes by The Bikers in their book titled: The Hairy Bikers’ Ultimate Comfort Food available from Amazon now.