First things first, I could not find Ballycroft cheese at my local shops so I just used some smooth ricotta cheese, which worked absolutely fine!
It's quite a simple pie but I think I prefer the (more complicated) pie that involves blind baking first - the pastry on the bottom is better, crispier and overall the pie is more enjoyable. Actually, if you look at the photo in Delicious of this pie you'll see that it looks like an inverted pie.
Simply layer each ingredient (though parboil the potatoes first) and then bake! Unfortunately my layers looked less distinct that Mark McNamara's (the chef who wrote the recipe) but I still think it looks pretty impressive, and G agreed.