To make the crust:
1 cup all-purpose flour
Big pinch salt
½ cup vegetable shortening
¼ cup cold water
Combine salt and flour in mixing bowl. Add shortening and crumble into flour, using your hands, until the mixture resembles small crumbs. Add the water and form into dough; transfer to pie pan and spread it out as evenly as possible. Prebake at 400° for three minutes before filling.
For the filling:
4 medium-sized potatoes
2 tablespoons butter
¼ cup milk
¼ teaspoon salt
About ½ cup cheese -- cheddar, mozzarella and parmesan work well
¼ cup broccoli florets (optional)
Small sprig of rosemary, diced (optional)
Scrub the potatoes and cut into pieces. Boil for 15 minutes or until soft. Remove skins and mash with fork until relatively smooth. Add melted butter, milk and egg; beat well. Add salt and cheese. Then stir in any extras -- broccoli, rosemary, etc. Transfer to pie crust and bake at 400° for about 30 minutes, or until the top is browned. Cool for five minutes and serve warm. Leftovers can be stored in the fridge for several days.