Rustic potato, rosemary and Parmesan pie

Boil potatoes until cooked. Leave to cool. Once cooled, peel and slice

Roll out pastry into a tray, cut of scraps and set a side. Prick with a fork and blind bake at 180 for 5 mins. Layer up potatoes, good sprinkle of Parmesan, salt and pepper. Add half a beaten egg to potatoes

Use scraps to decorate. Glaze with the rest of the egg. Bake at 180 until golden brown, about 25 mins