Potato pie

Potato pie is a very useful and flexible pie. Potato pie can be varied widely and you can fill it with just about whatever you want.

 

Potato pie

Potato pie is a very useful and flexible pie. Potato pie can be varied widely and you can fill it with just about whatever you want. In this recipe you get a basic recipe and several suggestions for fillings. You can make the filling with or without eggs. If you use eggs, you get an even juicier and more saturating pie. You can make potato pie completely vegetarian or with meat, chicken or other ingredients at your desire. In addition, this is a pie type that is very easy to make both gluten and lactose -free, without altering the taste. Since the pie crust is mainly made of potato, you will be able to make a very cheap and nutritious dinner, also depending on what you use as filling to the pie. Regardless this will be a verry saturating pie. The recipe provides dinner for 3-4 people.

 

Ingredients

Pie

500 g. potatoes suitable for mash
40 g. butter
50 ml milk
1 egg
1 egg yolk
150 g spelled flour fine
1 teaspoon salt

 

Fill

1 onion
1 carrot
500 g. mushrooms
Salt/pepper

 

Additional filling

250 g. fried chicken, fried mincemeat of chicken or beef, ham etc.
2 eggs
1 dl. single cream (18 % fat)
Salt/pepper

 

Gratinating

150 g of grated cheese.

 

Garnish

Fresh parsley

 

Directions

Pie

1. Start by making the pie dough. Peel the potato and cook them in unsalted water until tender. Pour the potatoes and water into a colander. Let the water drain well. Pour the potato into a suitable large bowl. Use a potato masher in the same way as you make ordinary mashed potatoes.
2. Add butter and milk. Mix everything well until the butter is melted and the milk is well mixed. Now add salt, mix well. So far you only got ordinary mashed potatoes.
3. Whisk together the egg and egg yolk in a small bowl. Pour the mixture into the mashed potatoes. Mix everything well together.
4. Sift in the flour. Mix everything well together as the dough should be lump free.
5. Use a mould with 22 cm in diameter, with high edges. Distributes the dough evenly out and up the edges. Try to get as even thickness of the dough as you can, and 3-4 cm high edges. Let it rest in the refrigerator until filling.

 

Fill

1. Peel and chop the onion in small pieces.
2. Peel the carrot and use a grater.
3. Put some olive oil in a frying pan, and on medium heat fry the onion until it starts to become glossy and transparent. Then put in the grated carrot. Continue to fry until the onion begins to get light golden. Flavour with a little salt and pepper. When the onion is just about colouring. Pour the onion and carrot mixture into a bowl.
4. Cut the mushroom into small slices. Fry the mushroom until it has also started to get a nice colour, while reducing it in size. Mushrooms decrease to 1/3 or 1/2 of its original amount when fried. Set aside.
5. If you want to have an alternative filling, you can fry chicken, minced meat or similar. The pie can basically be made completely without egg mixture, and without any filling other than vegetables. This will be up to your taste and liking. As well as it provides a wide variety in the type of pie you want make.

 

Assembly before baking

1. Take out the pie mould from the refrigerator. Shape the pie more. When the pie becomes colder it will be a little easier to shape. One tip: is to use a tablespoon, dip it slightly in oil, and use the flat side to shape the dough more.
2. Start by filling in half of the mushrooms.
3. Then add the onion and carrot mixture. At this stage add chicken, meat or similar. Then use half of the onion and carrot mixture, then add the meat or the like. Put on the rest of the onion and carrot mixture.
4. Finish by putting on rest of the mushrooms.
5. If you want to use egg mixture, whisk the eggs and cream together with some salt and pepper. Then gently pour the egg mixture into the pie.

 

Baking: Preheated oven at 180 C, in the middle of the oven.

 

Option Without egg mixture:

1. If you do not use eggs, you can calculate lesser time.
2. Cover the pie with aluminium foil. Bake for approx. 20-25 minutes.
3. Take out the pie and remove the aluminium foil. Sprinkle over the cheese.
4. Replace the pie inside the oven and leave it for 7-8 minutes, or until the cheese is nicely melted, starting to get a golden colour.

 

Option with egg mixture:

1. Cover the pie with aluminium foil. Leave the pie for 40-45 minutes, or until you see that the egg mixture is firm. Remove the aluminium foil for the last 5-10 minutes.
2. Then take out the pie in the same way as with alternative 1, and sprinkle over cheese.
3. Put the pie in the oven again, and leave it for 7-8 minutes, or until the cheese is nicely melted, possibly starting to get a golden colour.

 

 

Served: Take out the pie and let it rest for 7-10 minutes. Serve hot. Can be heated the next day.

Allergy: Lactose -free if you make vegetarian version. 50 ml of milk is tolerated by most with lactose intolerance. If someone is extremely intolerant, use lactose -free milk. If you use egg mixture, use lactose -free cream.

Gluten – it is made gluten-free by using gluten-free flour. This pie is well suited to make gluten -free.

High FODMAP. This is mainly due to the onion and mushrooms. Replace the onion with green leeks and other vegetables with low FODMAP. As well as use lactose -free milk and cream, to get low FODMAP.

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Eggs contain a lot of healthy nutrients. Read more about the benefits of eating eggs here: Egg benefits

Potatoes have received an undeserved bad reputation, but potatoes have many good health properties: Potatoes benefits