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Potato pie recipe

Potato pie recipe

37 ratings

Whether you're eating it when it's piping hot and fresh out of the oven or cold the next day, this potato pie is comfort food personified. Layer upon layer of Maris Piper potatoes are coated in a thick and unctuous sauce while tidbits of pancetta lardons provide the crisp. See method

  • Serves 8
  • 30 mins to prepare and 1 hr 20 mins to cook
  • 320 calories / serving

Ingredients

  • 200g Tesco Lighter ready rolled shortcrust pastry
  • a little plain flour, for dusting
  • 1 small egg, beaten
  • 50ml olive oil
  • 1 onion, finely sliced
  • 75g pancetta, cut into lardons
  • 2tbsp parsley, finely chopped
  • 600g Maris Piper potatoes, peeled and sliced very thinly into discs and dried
  • 30g plain flour
  • 30g butter
  • 550ml semi-skimmed milk
  • salt
  • pepper
If you haven't got any Maris Pipers, try using King Edward potatoes

Each serving contains

  • Energy

    1340kj
    320kcal     16%

  • Fat

    19g 27%

  • Saturates

    7g 35%

  • Sugars

    5g 6%

  • Salt

    1.8g 30%

of the reference intake
Carbohydrate 31g Protein 8.1g Fibre 2.5g

Method

Whether you're eating it when it's piping hot and fresh out of the oven or cold the next day, this potato pie is comfort food personified. Layer upon layer of Maris Piper potatoes are coated in a thick and unctuous sauce while tidbits of pancetta lardons provide the crisp.

  1. Pre-heat the oven to 180°C.
  2. Heat a large, heavy-based saucepan over a moderate heat and saute pancetta, stirring occasionally, for 3-4 minutes until just coloured. Remove and drain on kitchen paper. Add the onion to the pan with half the olive oil and sweat over a reduced heat for 4-5 minutes, stirring occasionally.
  3. Meanwhile, rub the base and sides of a 30cm x 15cm oval, ceramic baking dish with the rest of the olive oil. Layer the potato slices evenly (seasoning well between layers) in the base and top with the pancetta and onions. Sprinkle over the chopped parsley and reserve to one side.
  4. Melt the butter in a medium saucepan over a medium heat, then whisk in the flour to create a smooth roux. Cook for 1-2 minutes, whisking occasionally, then whisk in the milk in a slow, steady stream until you have a thickened sauce. Simmer for 4-5 minutes, whisking occasionally. Season to taste and then pour over the potatoes and onions in the dish.
  5. Roll the pastry out to a large coval with thickness of 1cm roughly so that it will line the top of the pie. Transfer carefully to the dish, folding and tucking to make it fit. Trim any overhanging pastry and use to decorate the top of the pie. Brush all over with the beaten egg and make a small slit in the centre to allow steam to escape while baking.
  6. Bake for 40-50 minutes until the pastry is golden brown and glazed and the filling is cooked and piping hot. Remove and allow to cool for 5 minutes before serving from the dish.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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