Description
This Irish Potato Pie recipe offers a comforting and flavorful experience, perfect for any occasion. It features a creamy potato and sharp cheddar filling encased in a flaky crust, creating a delightful savory bake.
Ingredients
Scale
- 4 medium Russet Potatoes
- 1 cup Sharp Cheddar Cheese
- 1/2 cup Sour Cream
- 4 tablespoons Butter
- 1 small Onion
- 2 cloves Garlic
- 1 tablespoon Fresh Thyme Leaves
- Salt
- Pepper
- 1 package Pre-Made Pie Crust
- 1 large Egg
Instructions
- Peel, dice, and boil the russet potatoes until tender, about 15-20 minutes. Drain and return them to the pot to steam-off excess moisture.
- Mash the potatoes until smooth, then mix in the sharp cheddar cheese, sour cream, and softened butter until well-combined and creamy.
- In a skillet, melt a bit of butter over medium heat, add the chopped onions, and sauté until translucent, about 3-4 minutes. Add minced garlic and thyme, cooking for an additional minute until fragrant.
- Gently fold the sautéed onions and garlic into the potato mixture, seasoning with salt and pepper to taste.
- Preheat your oven to 375°F (190°C). Roll out the pre-made pie crust and place it in a pie dish.
- Fill the crust with the potato mixture, spreading it evenly.
- Fold the overhanging crust over the filling and brush the top with the beaten egg for a golden finish.
- Bake for 30-35 minutes, or until the crust turns golden brown and crispy.
- Allow the pie to cool for about 10 minutes before slicing to help set the filling.
Notes
- Garnish with fresh thyme leaves for an extra pop of flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Irish
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 50 mg