Sweet Potato Pie #1 * Sweet Potato Pie #2

Crunch Top Sweet Potato Pie * Mary Randolph's Sweet Potato Pie

Pappa Deaux's Sweet Potato Pecan Pie with Burbon Sauce

Sweet Potato Pie With Burbon Cream Sauce

Harvest Sweet Potato Pie * Elvis Presley's Sweet Potato Pie

Old Fashioned Sweet Potato Pie * No-Crust Sweet Potato Pie

Jerry Reed's Sweet Potato Pie * Lemony Sweet Potato Pie

Berks County Potato Custard Pie * Sweet Potato Pecan Pie

Pate Aux Patates (Potato Pie) * Potato Pie Dessert (Irish)

Italian Potato Pie * Skillet Potato Pie

Two Potato Topped Cottage Pie * Salmon and Potato Pie

Savory Nut Pie with Potato Crust * Potato and Bacon Pie

Devonshire Potato-Mushroom Pie * Bean & Potato Taco Pie

Ground Beef Pie With Creamed Potato Topping

All Saints Leek and Potato Hereford Pie

New Potato, Fennel, Onion and Mushroom Pie with Mozzarella

Meat and Sweet Potato Pie * White Bean and Potato Pie

Bacon Potato Pie * Potato Pot Pie * Chez Louis Potato Pie

 


Sweet Potato Pie #1

 

1 ea 9" pie crust

4 md Sweet potatoes

2/3 c Water or soy milk

1 1/2 tb White miso

1 tb Cornstarch

1 pn Cardamom

1 pn Cinnamon

1 pn Nutmeg

1 pn Ginger

1/4 c Walnut halves

 

Prepare pie crust & set aside. Pre heat oven to 375F. Wash & scrub potatoes. Place in a baking pan, brush skins with some olive oil & bake for 1 1/2 hours till very soft. Cool & then peel. Mash & add the rest of the ingredients. Blend till the mixture has a creamy consistency. Reduce oven to 350F. Spoon mixture into pie crust. Garnish with walnuts. Bake for 1 hour Chill or cool to room temperature before serving.

Variation. Add 1 to 2 cups cooked chick peas to the sweet potato before cooking the pie. Ensure they rae well mashed.


Sweet Potato Pie #2

 

1/4 teaspoon nutmeg

1 teaspoon baking powder

1/2 cup milk

1/2 teaspoon grated orand rind, packed

1 teaspoon brandy extract

3 medium sweet potatoes

1/4 cup butter,room temperature

2 eggs, seperated

1/2 cup strained honey

1/4 teaspoon salt

 

Place oven rack 4 or 5 inches from bottom of oven. Preheat to 450 degrees. Line a 9 inch pie pan with pastry.Scrub potatoes in cold water, place in 3 quart saucepan, cover pan, cook potatoes until soft. Drain potatoes, skin while hot and rub them through food mill or sieve to remove fibers. Cool slightly. Beat in butter, egg yolks, next 4 ingredients; beat until smooth and creamy. Stir in last 3 ingredients. Pour mixture into pan. Bake at 450 for 15 minutes. Reduce heat to 300, bake 25 to 30 minutes. Lift pie from oven, spread with meringue.(2 beaten egg whites 3 tablespoons sugar) Be sure meringue touches crust all around and is smooth or swirled over top. return to oven for 20 minutes to brown meringue. Remove and cool 2 to 3 hours before cutting.


Crunch Top Sweet Potato Pie

 

Filling:

1 3/4 c Sweet potatoes

-cooked, mashed

1 c Frozen whipped topping, thawed

1/2 c Icing sugar

4 oz Cream cheese, softened

1 t Vanilla

 

Coconut Crust

3 1/2 oz Coconut

2 tb Butter -ÿÿ

2 tb -margarine, melted

 

Topping

1/4 c Pecan

-chopped

1/4 c Flour

1/4 c Brown sugar

2 tb Butter -ÿÿ

2 tb -margarine, melted

1/2 ts Cinnamon

dash Nutmeg

 

Combine sweet potatoes, whipped toping, powdered sugar, cream cheese and vanilla in a mixing bowl; beat with electric mixer until smooth. Pour mixture into coconut crust. Combine remaining ingredients, stirring well; sprinkle over pie. Bake at 325 degrees about 10 minutes or until topping begins to brown. Chill thoroughly before serving. Yield: 1 8 inch pie. Combine coconut and butter, press into an 8 inch pie plate. Bake at 325 degrees for 8 to 10 minutes or until lightly browned. Cool.

From: Sweet Potato Recipes with That Old Fashioned Flavor


Mary Randolph's Sweet Potato Pie

 

1/4 c Butter or margarine, softened

1 c Sugar

2 c Cooked, mashed sweet potatoes

3 Eggs

1/4 c Brandy

2 ts Grated lemon rind

2 tb Lemon juice

1 t Vanilla extract

ds Ground nutmeg

1 Unbaked 9" pastry shell

Finely chopped citron

 

Cream butter in a mixing bowl; gradually add sugar, beating well. Add potatoes; beat at medium speed of electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Place brandy in a small pan; heat just until warm. Add brandy, lemon rind, juice, vanilla and nnutmeg to sweet potato mixture; stir until well blended. Pour mixture into a pastry shell. Bake at 350 degrees F for 40 minutes, or until a knife inserted in center comes out clean. Sprinkle pie with citron; cool immediately.

Source: Miami Herald, 8/17/95


Pappa Deaux's Sweet Potato Pecan Pie with Burbon Sauce

 

1 1/4 c Cooked, mashed sweet 'taters (about 2 medium potatoes)

1/4 c Brown sugar

1/4 c Granulated sugar

1 Egg, lightly beaten

1/4 c Heavy (whipping) cream

1/4 t Vanilla extract

Pinch of salt

3/4 t Ground cinnamon

3/4 t Allspice

3/4 t Nutmeg

3 T Softened butter

1 Unbaked pastry for a single

-crust 9"-10" pie shell

Pecan filling and Bourbon sauce (ingredients below)

 

Pecan Filling

1 1/4 c Sugar

1 1/4 c Dark corn syrup

3 Eggs, lightly beaten

3 T Unsalted butter, softened

1/4 t Vanilla extract

Pinch of salt

3/4 t Ground cinnamon

1 1/4 c Chopped pecans

 

Bourbon Sauce

1 1/2 c Heavy (whipping) cream

1 c Milk

1 Package instant vanilla pudding mix - 4-serving size

3 T Bourbon, brandy or rhum

1 t Vanilla extract

 

Preheat oven to 325 Deg F. Combine mashed sweet potatoes, sugars, egg, cream, vanilla, salt, cinnamon, allspice, nutmeg and butter in an electric mixing bowl and beat at medium-low speed until smooth, do not overmix. To assemble pie, spoon sweet potato filling into the pastry-lined pie pan. Fill shell evenly to the top with with pecan filling. Bake 1 1/2 hours or until a knife inserted into the center of the pie comes out clean. Store pie at room temperature for 24 hours. Serve pie slices with Bourbon Sauce on top or to the side.

Prepare Pecan Pie Filling: Combine sugar, syrup, eggs, butter, vanilla,salt and cinnamon in an electric mixing bowl and beat on low speed until syrup is opaque, about 4-5 minutes. Stir in pecans, mix well.

Prepare Bourbon Sauce: Combine cream and milk in a large mixing bowl. Slowly whip in pudding mix. Add bourbon and continue whipping. Add vanilla and whip until mixture is well blended to sauce consistency (should not be as firm as pudding, but should not be runny). Sauce should be made about one hour before use; it will thicken as it sits.


Sweet Potato Pie With Burbon Cream Sauce

 

2 c Sweet potatoes, drained

4 T Margarine,melted

3 Eggs

1 c Sugar

1 t Cinnamon

1/4 t Grated nutmeg

3/4 c Milk

1 t Vanilla

1 9" pie shell, baked

1/4 c Chopped pecans

 

Use a food processor or fork to mash sweet potatoes together with melted margarine.Blend in eggs,sugar,cinnamon and nutmeg. Add milk and vanilla.Pour mixture into baked pie shell.Microwave on 70% (medium high) 7 minutes. Sprinkle pecans over surface of pie.Rotating midway through cooking,microwave on 70 % (medium high) 6 to 8 minutes or until center no longer jiggles.Top with Bourbon Cream Sauce.


Harvest Sweet Potato Pie

 

1 ea 9" single pie crust

1 1/4 c Mashed cooked sweet potatoes

1/2 c Light brown sugar, packed

1/2 t Salt

1/4 t Ground cinnamon

Pinch ground nutmeg

2 lg Eggs, slightly beaten

1/2 c Plain yogurt

1/4 c Milk

1 T Unsalted butter, melted

Pecan halves

Sweetened whipped cream

 

Heat oven to 400 degrees. Stir sweet potatoes, brown sugar, salt, cinnamon and nutmeg in a large bowl until well blended. Whisk in remaining ingredients EXCEPT pecan halves and whipping cream. Spoon into pie shell. If desired, arrange pecan halves in a decorative circle around edge of pie. Bake pie in center of oven 45 minutes or until the tip of a pointed knife inserted in center of pie comes out clean and crust is golden brown. Cool pie on wire rack until room temperature. Serve with whipped cream.


Elvis Presley's Sweet Potato Pie

 

2 small Sweet potatoes -- 3/4 pound

1 medium Russet potatoes -- baking type

1/2 cup Butter

1 cup Brown sugar -- packed

1/2 teaspoon Nutmeg; fresh -- grated

3 large Eggs -- beaten

1 1/4 cups Evaporated milk

1/2 teaspoon Vanilla extract

1 9" Pie crust -- unbaked

 

Place all of the well-scrubbed potatoes in a 3-quart saucepan. Cover with cold water and bring to a boil over high heat. Reduce heat to a simmer and cook until potatoes are very soft, about 20-30 minutes. Drain and when cool enough to handle, peel. In medium bowl, combine potatoes, butter, brown sugar and nutmeg. Using a potato masher, cream the potatotes until very smooth. In small bowl, beat eggs, 1 cup evaporated milk and vanilla together. Beat this mixture into the potatoes. Mix thoroughly. Pour into piecrust and drizzle the remaining 1/4 cup of milk on top. Bake 15 minutes in a preheated 450~ oven then turn heat to 325~ and continue baking for 30 minutes or more until the filling is set.


Old Fashioned Sweet Potato Pie

 

1/2 c Butter,softened

1/2 c Packed brown sugar

1 c Sweet potatoes,mashed,cooked

3 ea Eggs,lightly beaten

1/3 c Corn syrup

1/3 c Milk

1/2 ts Salt

1 ts Vanilla extract

1 ea Unbaked pie shell

 

Cream butter and brown sugar in bowl until light and fluffy.Blend in sweet potato and eggs.Add next 4 ingredients;mix well.Pour into pie shell.Bake in a 425 degree oven for 10 minutes.Reduce heat to 325 degrees and bake 35 to 45 minutes longer or until well set.Yield: 6 servings.


No-Crust Sweet Potato Pie

4 Sweet potatoes

1 c Sugar

1/2 c All-purpose flour

1/2 c Butter or margarine;softened

1 Egg

1/2 ts To 1 tsp almond extract

Whipped cream

* Medium size\peeled\cooked\mashed Combine all the ingredients except whipped cream in a large mixing bowl; beat at medium speed of electric mixer until well blended. Spoon mixture into a 9-inch pie plate. Bake at 450^ for 25 minutes or until lightly browned. Serve warm or cool with a dollop of whipped cream. YIELD: One 9-inch pie.

Source: Southern Living Annual Recipes, 1984


Jerry Reed's Sweet Potato Pie

 

4 lg Sweet potatoes

1/2 c Margarine; softened

1 c Sugar

1 tb Nutmeg

1 9-inch pie shell

 

Peel potatoes and boil until soft. Drain. Add other ingredients and mix thoroughly. Put into pie crust. Serve 1 9-inch pie. Great topped with whipped cream or pecans.


Lemony Sweet Potato Pie

 

3 Egg yolks

1 c Sugar

1 tb Flour

1 1/2 c Milk

1/2 ts Lemon extract

1 ts Lemon peel,grated

2 tb Butter,at room temperature

1 c Sweet potatoes,mashed,cooked

1 Pie shell,unbaked,9"

Sweetened whipped cream

 

1. Preheat oven to 400'F.

2. Beat egg yolks with sugar and flour. Add milk, lemon extract, lemon peel, butter, and mashed potatoes; beat until well blended.

3. Pour into unbaked pie shell and place on middle rack of preheated oven. Bake 10 minutes, then reduce heat to 325'F. and continue to bake until pie is firm. Serve warm topped with well-chilled sweetened whipping cream.


Berks County Potato Custard Pie

 

1 md Potato

2 tb Butter

3/4 c Sugar

2 Egg yolk

2 Egg white

1/2 Lemon, juice of

1/2 Lemon, grated rind of

1/2 c Milk

*pastry

 

Boil the potato and mash fine. Add the butter and sugar and stir to a creamy consistency. Let this mixture cool and then add the beaten egg yolks, the milk, lemon juice and rind. Mix together well and then fold in the stiffly beaten egg whites. Pour into a pie pan lined with crust and bake at 400-F about 25 minutes.

Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.


Sweet Potato Pecan Pie

 

1 cup cooked sweet potatoes

4 tablespoons sweet butter

3/4 cup top milk (half and half)

1/2 teaspoon ginger

1/2 cup chopped pecans

3 eggs

1/2 cup packed dark brown sugar

1/4 teaspoon cinnamon

1/2 teaspoon salt

9-inch unbaked pie shell

4 tablespoons sweet butter

4 tablespoons flour

4 tablespoons brown sugar

 

Preheat oven to 350 degrees. Put the sweet potatoes through a vegetable ricer. Beat the eggs with the sugar and butter until smooth and light. Beat in the half & half, the sweet potatoes, the seasonings, and the pecans. Turn into the pastry shell. Make the topping by beating the ingredients together. Sprinkle over pie filling. Bake until the top is golden brown and the pie firm, about 40 minutes (a skewer inserted in the center of the pie should emerge clean.) Serve with slightly sweetened whipped cream.


Pate Aux Patates (Potato Pie)

 

5 Potatoes; to 6 hot 1 tb Parsley;chopped, fresh

Milk 1 pn Savory, dried -OR-

2 ts Butter 1 pn -Chives, fresh

2 Egg yolks -Salt & ground pepper

1 Onion; finely chopped Pastry for double crust 9"

1/4 c Celery stalk; & leaves -pie finely chopped

 

Pate aux Patates

Line a 9-inch pie plate with pastry, Mash potatoes with enough milk to make a smooth puree; add butter and 1 egg yolk. Combine potatoes with onion, celery, parsley and savoury; season with salt and pepper to taste. Sprinkle potato mixture in pie shell. Cover with top crust, trim and crimp edges to seal and cut steam vents. Brush top crust with remaining egg yolk.bake pie in a preheated 400F oven for 30 to 40 minutes or until pastry is golden.

Serves: 6-8

Source: "A Taste of Quebec" by JULIAN ARMSTRONG


Potato Pie Dessert (Irish)

 

1/2 lb Boiled potatoes

1/4 lb Butter, melted

3/4 lb Sugar

3 x Almonds, pounded

1 T Orange extract

6 x Eggs*

4 fl Whiskey

 

Mash the potatoes until lump-free. Separate the yolks and whites of the eggs and beat separately; the yolks until lemon-colored, the whites until stiff. Add the almonds, orange extract, sugar and egg yolks to the potatoes; mix well, then add the glass of whiskey, and when combined, fold in the egg whites. Have ready a greased and floured cake pan with a greased piece of butcher paper/baking parchment in the bottom. (Or alternately, prepare 2 pie crusts and fill them with the mixture.) Bake at 375F for 40-45 minutes.


Italian Potato Pie

 

2 lb Potatoes, peeled

1/4 c Butter, softened

1/2 c Sour cream

1/2 c Chives, opt

Seasoned salt and pepper

12 oz Mozzarella, sliced

3 md Tomatoes, peeled, sliced

1 t Basil

1 t Oregano

1/2 c Parmesan

1/4 c Butter, melted

 

Cover the potatoes with salted water and boil till tender. Drain and mash. Stir in softened butter, sour cream, chives, seasoned salt and pepper. Butter and lightly flour 9 1/2" deep pie plate. Spread in mashed potatoes. Arrange 6 oz. Mozzarella cheese on potatoes. Top with tomatoes. Sprinkle with basil and oregano. Top with remaining Mozzerella cheese, Parmesan cheese and melted butter. Bake at 425 for 25 to 30 minutes or until cheese if melted. Cool slightly before cutting.


Skillet Potato Pie

 

1 1/2 lb Red-skinned potatoes

1/2 c Buttermilk

2 ea Scallions, minced

1 ea Salt and pepper

1 ea Oil for frying

 

Cook potatoes, slice 1/4 in. thick. Mash lightly just until broken up into several pieces. Stir in buttermilk and scallions and season with salt and pepper.Heat just enough oil to coat bottom of non stick skillet. When hot enough, pour in potato mixture and pat in evenly. Turn the heat to moderate and cook until the bottom of the pie is crisp and browned. Slide out onto a plate and cut into wedges.


Two Potato Topped Cottage Pie

 

5 md Kohlrabi bulbs, peeled & -- chopped

1/2 c Pearl barley

1 ea Onion, chopped

1 ea Celery rib, sliced

1 ea Carrot diced

1/2 c Mushrooms, chopped

2 ts Basil

2 ts Parsley

Salt & pepper

1/2 c Red wine

1 c Stock

2 c Mashed potatoes

2 c Mashed sweet potatoes

 

Place all ingredients, except the potatoes, in a large saucepan & bring to a boil. Cover, reduce heat & simmer until the vegetables & barley are tender, about 45 minutes. Preheat the oven to 350F. Transfer the cooked mixture to a lightly oiled casserole dish & top with alternate diagonal rows of both kinds of potato. (For a more decorative look, try piping the potatoes). Bake for 35 to 40 minutes or until the edges bubble & the potatoes are golden brown. Serve immediately.

 


Salmon and Potato Pie

 

1 pk (11oz) Pastry mix

2 lb Potatoes [peeled, sliced]

4 lg Carrots [peeled, sliced]

3 md Onions [sliced]

2 tb Butter

1/4 c Butter

1/3 c Flour

1/8 ts Paprika

1 1/2 ts Salt

1/4 ts Pepper

2 c Milk

1 lb Cooked or canned salmon

2 tb Butter

1 Egg yolk

1 tb Water

 

1) Prepare pastry mix using package directions...Roll onto floured surface, cut out circle to fit top of 2 qt. baking dish, then cut 3 2&laqno;" circles from remaining pastry and set aside... 2) Cook potatoes and carrots in enough water to cover, in a large sauce pan, for 10 min. and drain... Saut, the onion in 2 tb butter in a skillet for 5 min. until golden brown...

3) Melt ¬ c butter in small saucepan and stir in the flour, paprika, salt and pepper... Blend in the milk and simmer over med. heat until thickened and smooth, stirring constantly...

4) Layer the potatoes/carrots, salmon, and white sauce (&laqno; at a time) in a greased baking dish... Dot the top with 2 tb butterand top with the pastry sealing the edges and brush with a mix of the egg yolk and water...

5) Cut the pastry circles in half and arrange on top of pie... Bake in a 350ø oven for 30 to 40 min. until crust is brown and serve as a main dish..

From Ruth M. Morse, Henderson NY


Savory Nut Pie with Potato Crust

 

1 tb Oil

2 c Onion -- chopped

2 c Celery -- chopped

1 t Rosemary

1 t Thume

1 c Pecans or walnuts -- chopped

2 tb Tamari or shoyu

Egg replacer to equal 2 eggs

1/4 c Water or vegetable broth

1 Potato pie crust -- unbaked

 

Heat the oil in a large skillet. Add the onion and celery. Saute until almost tender. Let the vegetables cool slightly and then add the nuts, tamari, egg replacer, and water or broth. Mix well. Pour the mixture into an unbaked 9-inch potato pie crust. Place the pie on the bottom rack of a 375-degree oven and bake for 40 minutes, or unti the crust is brown and the filling is set.


Potato and Bacon Pie

 

1 lb Bacon,chopped

1 ea Onion,chopped

8 ea Large eggs,beaten

1 lb Russet potatoes,peeled and g

2 3/4 c Grated sharp Cheddar cheese

1/2 t Tsp. black pepper

Preheat oven to 350 degrees.Grease a 9 x 13" glass baking dish.Cook bacon and onion until bacon is crisp.Drain well.Combine eggs with potatoes and cheese.Mix in bacon.Pour,evenly,into baking dish.Bake about 45 minutes or until center is set.Serves 6 to 8.

 


Devonshire Potato-Mushroom Pie

 

3 Cups Seasoned Mashed Potatoes

1 1/2 Cups Sliced Fresh Mushrooms

1/4 Cup Chopped Onions

2 Tablespoons Butter

1 Teaspoon Lemon Juice

1/4 Teaspoon Salt

Dash Ground White Pepper

1/2 Cup Sour Cream

 

1. Preheat oven to 350 degrees F.

2. Place half of the mashed potatoes in a buttered 9-inch pie plate.

3. Saute the mushrooms and onion in the butter. Add the lemon juice, salt and pepper and spoon over the potato layer. Spread with sour cream. Top with remaining potatoes.

4. Bake for 45 minutes, until brown. To serve, cut into wedges.

Recipe By : The New York Times Cook Book


Bean & Potato Taco Pie

 

Crust

2 C Mashed Potatoes

1 Env Taco Seasoning Mix

Filling

1/2 Tsp Olive Oil

1 Lb Ground Chicken Breast, Skinless

1/2 C Onions -- chopped

1/2 C Bell Peppers -- chopped

1 16 Oz. Can Fat-Free Refried Beans

1/2 C Barbecue Sauce

1/4 C Water

1 C Fat-Free Cheddar Cheese -- shredded

1 C Iceberg Lettuce -- shredded

Preheat oven to 350. Prepare a 10" pan with cooking spray; set aside. In a small bowl, combine potatoes and 2 tablespoons taco seasoning mix. Press into bottom of prepared pan; set aside. In a skillet, heat oil over medium heat. Add chicken, onions, and bell peppers. Cook until chicken is no longer pink and vegetables are tender. Stir in beans, barbecue sauce, water, and remaining taco seasoning mix. Cook and stir until bubbly. Turn into crust. Bake, uncovered, for 30 minutes. Top with cheese and lettuce.

Recipe By : Old El Paso, Sun Country Mexican Cookbook


Ground Beef Pie With Creamed Potato Topping

 

1 Lb. ground beef

1/4 C. undiluted cream of mushroom soup

1 egg -- beaten

1/4 C. toasted bread crumbs

1 C. chopped green pepper

salt and pepper to taste

Potato Topping:

equivalent of 6 servings of instant potato mix

4 Oz. sour cream

1 C. grated cheese

2 Strips bacon -- fried crisp

 

Mix all ingredients well. Place in a ungreased 10-inch pie plate. Bake at 350 degrees for 30 minutes. Pour off excess fat from meat.

Potato Topping:

Follow package directions for potatoes, substituting sour cream for milk. Carefully spread over top of meat pie. Sprinkle cheese on top. Criss cross bacon on top. Broil for 10 minutes or until cheese is melted. Allow to cool 5 minutes before serving.


All Saints Leek and Potato Hereford Pie

 

 

3 tablespoons unsalted butter -- divided use

1 1/2 pounds leeks -- trimmed and sliced

15 ounces dry or hard cider -- approximately

16 ounces double cream -- or alternative

2 teaspoons whole grain mustard

2 medium eggs -- beaten

5 1/2 ounces Little Hereford cheese or cheddar cheese -- grated

1 pound thin skinned potatoes -- sliced 1/4" thick, no need to peel

12 sheets phyllo pastry

salt and black pepper

 

1. Preheat the oven to 350F (180C/Gas 4). Melt a third of the butter in a large frying pan and cook the leeks for 6 to 8 minutes until softened, stirring occasionally. Add the cider, bring to the boil and boil fiercely, uncovered, until reduced by about two thirds. Add the cream, bring back to the boil and boil fiercely for 3-5 minutes until the sauce has reached the consistency of thick cream. Remove from the heat and stir in the mustard, eggs and cheese.

2. Meanwhile, cook the potatoes (no need to peel) in boiling water for 3 to 4 minutes until tender. Be sure that they are cooked as the acidity from the cider will prevent them cooking further when added to the sauce. Drain and mix gently with the leek mixture. Season.

3. Melt the remaining butter. Use a little to brush the base of a (12x9-inch) 30 x 22cm baking dish. Place a sheet of filo pastry on top and brush with a little more butter. Repeat with 4 more sheets of pastry to cover the base and sides of the dish, overlapping the edges. Spread the filling inside, then layer another 5 sheets of pastry, in the same way a before, over the top. Fold over any overlapping pastry. Brush two more sheets with the remaining butter, gently scrunch, and place on top of the pie. Bake for 30-40 minutes until golden.

 

Recipe By : BBC Vegetarian: "Saints and Dinners" (July 1997)*


New Potato, Fennel, Onion and Mushroom Pie with Mozzarella

 

900 g new potatoes -- scrubbed

and cut into 5mm/1/4 inch thick slices

sea salt

2 bulbs fennel -- roughly chopped

2 tbsp olive oil

4 onions -- finely chopped

2 cloves garlic -- crushed

225 g flat mushrooms -- sliced

freshly ground black pepper

25 g breadcrumbs

2 tbsp freshly chopped parsley

handful of fresh basil leaves -- torn into pieces

2 x 125g packs Mozarella Cheese -- sliced

125 g Vegetarian Cheddar cheese -- freshly grated

 

1. Cook the potatoes in salted boiling water for 10-15 minutes, until tender. Drain, then push through a sieve.

2. Preheat the oven to 200C/400F/Gas 6.

3. Cook the roughly chopped fennel in salted boiling water for about 7 minutes, until tender, then drain.

4. Heat the oil in a frying pan, add the onions and fry for 5-10 minutes. Add the garlic and cook for a further 1 minute. Add the mushrooms and cook for a further 2 minutes. Season.

5. Sprinkle half the breadcrumbs over the base of a shallow ovenproof dish. Add half the mushrooms and onions, fennel, parsley, basil, mozzarella and cheddar cheeses and potatoes in layers. Repeat these layers, finishing with a layer of potatoes, and sprinkling over the remaining breadcrumbs.

6. Bake for 20 minutes until golden and bubbling. Serve straight from the oven with a crisp green salad.

Recipe By : Tesco Vegetarian Summer Collection, Summer 1997


Meat and Sweet Potato Pie

 

1 lb Ground beef

1/2 c Bread crumbs

1/4 ts Allspice

1/4 ts Nutmeg

1/8 ts Black pepper

1 ds Of salt

2 - 16 oz can sweet potatoes,

-drained

1/4 c Brown sugar

1/4 c Milk

2 Eggs

1 tb Butter, softened

1 tb Lemon juice

1/4 ts Cinnamon

 

About 1 1/2 hours before serving, combine ground beef, bread crumbs, allspice, nutmeg, pepper and 1 tsp salt by hand. With fingers, press mixture to bottom and side of 9" pie plate just to rim; refrigerate. In large bowl, using a potato masher, mix sweet potatoes with remaining ingredients and 1/2 tsp salt until smooth. Spoon sweet potato mixture into pie shell, spreading to edge to seal. Bake in a 400 degree oven about 50 minutes or until knife inserted in center comes out clean. Makes 6 servings.


White Bean and Potato Pie

 

2 cups dried navy beans

5 cups water

4 garlic cloves -- peeled

9 tablespoons olive oil

2 1/2 teaspoons salt

2 medium onions -- peeled and thinly

sliced

1/2 pound russet potatoes -- peeled and diced

1 tablespoon tomato paste

1/4 teaspoon red pepper flakes

Freshly ground black pepper

1 tablespoon fine dry bread crumbs

1/2 cup freshly grated Parmesan cheese

3 eggs -- lightly beaten

1 tablespoon minced parsley

Place the beans in a stockpot with the water, garlic cloves, 2 tablespoons of the oil, and 1 teaspoon of the salt. Bring to a boil and simmer, uncovered, for 1 hour, or until the water has been absorbed. Transfer the beans and garlic to the bowl or a food processor fitted with the metal blade and puree them.

While the beans are simmering, heat 6 tablespoons of the olive oil in a medium skillet. Add the onions and potatoes and cook over medium-low heat for 12 to 15 minutes, until the onions are golden and the potato tender. Stir in the tomato paste and pepper flakes. Season with black pepper and 1 teaspoon of the salt.

Lightly grease a 10-inch pie plate. Sprinkle it with bread crumbs. Preheat the oven to 350 degrees F.

Transfer the pureed beans to a bowl. Stir in the Parmesan cheese, the remaining 1/2 teaspoon salt, and the remaining 1 tablespoon of olive oil. Beat in the eggs. Scrape the mixture into the pie plate, smoothing the surface with a spatula.

Cover the beans with the onion and potato mixture, spreading it evenly over the top. Bake the pie for 35 to 40 minutes, until puffed and golden. Remove from the oven and sprinkle with the minced parsley. Serve warm.

 

Recipe By : Cooking LIve Show #CL8793



Bacon Potato Pie

1 lb Bacon, thick-sliced and lean

1 Onion

1 lb Baking potatoes

1/2 lb Cheddar cheese

8 Eggs

 

Cut the bacon slices into square pieces. Fry the pieces until well-cooked, then drain on paper towels. Peel the potatoes, then grate them. To prevent the grated potatoes from discoloring while you prepare the other ingredients, you can put them into a bowl of cold water. When you're ready to use them, be sure to drain well and squeeze them dry. Grate the cheese. Mince the onion. Butter a 9x13 inch shallow baking dish. Preheat the oven to 350 degrees F. Beat the eggs in a large bowl. Add all the other ingredients and stir. Pour the mixture into the baking dish and bake in the preheated oven for about 45 minutes, or until the eggs are cooked. Serve hot, warm or at room temperature.

The recipe comes from a cookbook published by the Contra Costa (California) Times newspaper, called "Tastes of the Times."


Potato Pot Pie

 

8 oz Mushroooms, sliced 1/4 c Flour

1 1/2 c Dressing, Miracle Whip 1 1/4 c Milk

2 tb Dressing, Miracle Whip 1 ts Basil, leaves, dried

2 c Chicken or turkey, cooked, 1/2 ts Salt

Chopped 1/2 ts Pepper

10 oz Vegetables, mixed, frozen, 1 1/2 c Cheese, cheddar, shredded

Thawed and drained 2 c Potatoes, mashed, hot

1/4 c Onion, chopped

 

Cook mushrooms and onions in 2 tb dressing over med-high heat. Add flour and seasonings; gradually add milk, stirring until thickened. Stir in 1 cup dressing, turkey, vegetables and 1 cup cheese; cook 5 minutes. spoon mixture into 1 1/2 quart cassrole. Stir 1/2 cup dressing into potatoes. Top casserole with potato mixture; broil until golden. Sprinkle with remaining cheese; broil until cheese begins to melt.



Chez Louis Potato Pie

 

5 pounds Idaho or russet potatoes

24 tablespoons butter (or duck fat) (4 sticks)

2 tablespoons coarsely chopped garlic

2 tablespoons finely chopped parsley

Salt and freshly ground pepper to taste

Peel the potatoes. There should be about 4 1/2 pounds when peeled. Drop the potatoes into cold water until ready to cook. Bring enough water to boil to cover the potatoes when they are added. Add salt to taste. Add potatoes and cook 25 minutes, or until they are slightly undercooked. They will cook later in the oven.

Meanwhile preheat oven to 450 degrees. Drain the potatoes and put them in a large heavy skillet. Sprinkle generously with pepper and add 16 tablespoons of butter. Using a large heavy spoon, cut the potatoes haphazardly into chunks, each about 2 inches thick. Let them cook 12 to 15 minutes, turning the pieces over so that they brown evenly. Meanwhile, heat a large heavy skillet (preferably a 12-inch, number 10 black iron skillet) until it is hot and almost smoking. Melt the remaining 8 tablespoons of butter in a saucepan and pour it into the skillet. Add 1 tablespoon of the garlic and the potato mixture, mix together and then flatten it on top with a large heavy metal spoon. Let cook moderately high heat for three minutes. Place the skillet in the oven and bake 15 minutes.

Remove form the oven and pour off the free butter from around the sides, taking care not to let the potatoes fall form the skillet (this butter may be recycled and put to other uses, such as scrambling eggs). Cover the skillet with a heat proof round dish, such as a pizza pan. Invert the skillet onto the pan, allowing the potatoes to fall evenly on the pan. Place the pan in the oven and bake 15 minutes longer. Pour off any free-flowing butter from the pan. Carefully slide the pie from the pizza pan or other pan onto a round serving dish. Sprinkle the garlic into a circle in the center of the pie, garnish around the circle of garlic with an outer circle of chopped parsley. Serve with the perfect roasted chicken, T-bone or roasted lobster

 


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