A warm, golden pie crust hiding a creamy, savory mash is exactly the comfort food you didn’t know you needed tonight.
This Savory Irish Potato Pie is humble, hearty, and easier than it looks.
Make it for weeknight dinners, Sunday sharing, or when you need a vegetarian main that satisfies.
If you love riffs on potato classics, you’ll find this brings the same cozy appeal with pie-crust charm.
It pairs well with a crisp green salad and a pint, or as a side beside roasted proteins.
Keep reading for ingredient science, troubleshooting visuals, and pro tips to nail it every time.
perfectly cooked baked potato
Why You’ll Love This Savory Irish Potato Pie
- Comforting, familiar flavors that everyone recognizes.
- Vegetarian and naturally hearty enough to be a main dish.
- Uses pantry staples — inexpensive and accessible.
- Crispy golden crust with a silky, herb-scented filling.
- Easily adaptable: swap vegetables or herbs for seasonal tweaks.
- Make-ahead friendly for busy evenings and potlucks.
The taste is buttery and savory with a hint of thyme and the sweet brightness of carrots and peas.
Texture plays the starring role: a flaky, crunchy crust gives way to a smooth, pillowy mash studded with tender veggies.
It’s both simple and substantial — deceptively rustic with a comforting finish.
“This Savory Irish Potato Pie is my new weeknight hero — flaky crust and the creamiest potato filling. Five stars!” — Laura M., home cook
Try a savory tomato pie if you enjoy this style of savory pie.
Key Ingredients for Savory Irish Potato Pie
Potatoes
Good starchy potatoes (Russets or Yukon Golds) are the backbone of this pie. They mash smooth and bind the filling without needing heavy thickeners. If you substitute waxy red potatoes, expect a firmer, chunkier texture and add a splash of milk or cream for extra silkiness.
Butter
Butter adds richness, mouthfeel, and a bit of gloss to the mashed filling. Use real butter for flavor — salted is fine if you reduce added salt. Substituting olive oil will yield a lighter, less buttery flavor and a different mouthfeel; it’s fine for dairy-free diets but won’t produce the same creaminess.
Pie crust (store-bought or homemade)
The crust provides structure and a contrasting crunch to the soft filling. A refrigerated store-bought crust is convenient and reliable; homemade butter crust will be flakier and more flavorful. Using a gluten-free crust is an option but follow package instructions for blind-baking times if needed.
Onions (and carrots/peas as a trio)
Onions sautéed until soft develop sweetness that balances the potatoes. Carrots and peas add texture, color, and a gentle sweetness that keeps the filling from feeling stodgy. If you swap frozen peas for fresh, add them at the end of the sauté; if you omit onions, increase thyme or add a shallot for more aromatic depth.
Full Ingredient List for Savory Irish Potato Pie
- 4 large potatoes, peeled and diced
- 1 cup carrots, diced
- 1 cup onions, chopped
- 1 cup peas
- 2 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon thyme
- 1 pie crust (store-bought or homemade)
- 1 egg, beaten (for egg wash)
Step-by-Step Instructions for Savory Irish Potato Pie
Step 1: Preheat the oven to 400°F (200°C).
Pro Tip: The oven should feel evenly hot when you open it; a steady 400°F gives the crust a golden finish.
Step 2: Boil the diced potatoes until tender, about 15 minutes. Drain well.
Pro Tip: The potatoes should mash easily with a fork and feel soft through to the center — no resistance.
Step 3: Mash the potatoes with butter, salt, and pepper until smooth.
Pro Tip: The mash should be creamy but not gluey; stop mashing when it becomes velvety and holds shape.
Step 4: Sauté the onions and carrots until soft, about 5 minutes.
Pro Tip: The onions should be translucent and fragrant; the carrots tender but not mushy.
Step 5: Combine the sautéed veggies with peas and thyme, then mix into the mashed potatoes.
Pro Tip: The filling should look cohesive and slightly glossy from the butter, with flecks of thyme throughout.
Step 6: Roll out the pie crust and line a 9-inch pie dish, then fill with the potato mixture.
Pro Tip: The crust should lie flat and snug in the dish with no large air pockets; the filling level should be just below the rim.
Step 7: Cover with the top crust, seal edges, and cut slits for steam.
Pro Tip: The top should be sealed and the vents large enough to let steam escape; this prevents soggy pockets.
Step 8: Brush the top with beaten egg.
Pro Tip: The egg wash should cover the surface evenly for an even, glossy brown bake.
Step 9: Bake for 30–35 minutes until golden brown, then cool slightly before serving.
Pro Tip: The crust should be deep golden and crisp; the filling should be set and not liquid when you jiggle the pie.
Use casserole techniques when thinking about layering and filling consistency.
Expert Tips for Savory Irish Potato Pie
- Let potatoes dry after draining: spread them briefly in the pot over low heat to evaporate excess moisture for a fluffier mash.
- Use room-temperature butter for easy incorporation and even richness throughout the mash.
- If your filling is too runny, add a tablespoon of instant potato flakes or a little grated cheddar to bind without changing flavor much.
- Blind-bake the bottom crust for 5–7 minutes if your dough is very wet or if you prefer an extra-crisp base.
- Use a light hand when sealing edges; overworking the dough warms the butter and leads to tougher crust.
- Check internal temperature for reheating: 165°F (74°C) indicates safe, fully heated filling in the center.
- Equipment tip: a potato ricer yields the silkiest mash, but a standard masher works fine — avoid electric beaters that can overwork starches.
- Common mistake: stuffing too much filling into the pie. Leave a finger-width gap from the rim to prevent overflow and sogginess.
Make-ahead snack ideas pair well with pie nights and potlucks.
Storage & Freezing for Savory Irish Potato Pie
Fridge storage: Cool the pie to room temperature, then cover tightly with plastic wrap or place in an airtight container. Store up to 3–4 days in the refrigerator. Reheat slices in a 350°F oven for 10–15 minutes or until warmed through to retain crispness.
Freezer storage: Wrap the baked pie tightly in two layers — first plastic wrap, then foil — or use a freezer-safe pie container. Freeze for up to 2 months. For best texture, freeze unbaked pies (assembled, covered) for up to 1 month; bake from frozen but add 10–15 minutes to the baking time.
Thawing & reheating: Thaw overnight in the fridge. To reheat from frozen, unwrap and bake at 375°F until heated through; cover loosely with foil if the crust browns too fast. For single slices, reheat in a toaster oven to preserve the crust, or microwave briefly then crisp in a skillet.
Use shallow, airtight containers or a heavy-duty foil wrap for longest freezer life.
Variations & Substitutions for Savory Irish Potato Pie
Cheesy Leek and Potato Pie
Add 1 cup grated sharp cheddar and swap onions for sliced leeks sautéed until sweet. The result is a richly savory pie with gooey cheese pockets and a milder onion flavor.
Mushroom and Herb Pie (vegetarian umami)
Sauté 2 cups sliced mushrooms with thyme and a splash of soy sauce, then fold into the mash and omit peas for a deeper, earthier filling. Mushrooms add a meaty texture and boost savory depth.
Bacon and Cheddar Potato Pie
Cook and crumble 6 strips of bacon, mix with 1 cup shredded cheddar into the mash, and sprinkle a little extra on top before sealing. Expect a smoky, indulgent version that’s great as a side or a main for meat lovers.
Sweet Potato and Sage Pie
Substitute sweet potatoes for half or all of the potatoes and use fresh sage instead of thyme. The pie becomes sweeter and autumnal with aromatic sage notes, good for holiday tables.
Frequently Asked Questions About Savory Irish Potato Pie
Q: Can I make Savory Irish Potato Pie gluten-free?
A: Yes. Use a gluten-free pie crust or make a simple crust from almond flour and butter. Blind-bake slightly to firm the base before adding the filling, and check package instructions for temperature adjustments. Gluten-free crusts can brown faster, so tent foil if needed.
Q: How do I prevent a soggy bottom crust?
A: Drain and dry the mashed potatoes well and avoid overfilling the pie. Blind-baking the bottom crust for 5–8 minutes at 400°F before filling helps build a barrier. Also ensure vents in the top crust to release steam.
Q: Can I prepare the components ahead of time?
A: Absolutely. You can boil and mash the potatoes, sauté the vegetables, and refrigerate both separately for up to 48 hours. Assemble and bake when ready. For longer storage, freeze assembled unbaked pies for up to a month.
Q: What is the best potato type for this pie?
A: Russets and Yukon Golds are ideal. Russets give a fluffy texture; Yukon Golds offer natural creaminess. Avoid using all waxy potatoes if you want the filling to be smooth rather than chunky.
Q: How do I reheat a leftover slice without turning it soggy?
A: Reheat in a 350°F oven or toaster oven for 10–15 minutes. For a crisp top, place the slice on a baking sheet and heat uncovered; for speed, microwave for 45–60 seconds then crisp in a hot skillet for 1–2 minutes.
Final Thoughts on Savory Irish Potato Pie
If this Savory Irish Potato Pie sounds like your kind of comfort, give it a try and tweak the mix-ins to make it your own.
Please leave a star rating in the recipe card below and pin this pie to your favorite boards for later.
Explore classic variations at 4 Sons ‘R’ Us Irish Potato Pie, compare another home-style version at A Spicy Perspective Irish Potato Pie Recipe, or see a regional favorite with tips at Maw Maw’s Irish Potato Pie | Oregonian Recipes.
Savory Irish Potato Pie
Ingredients
Main Ingredients
- 4 large potatoes, peeled and diced Use good starchy potatoes like Russets or Yukon Golds.
- 1 cup carrots, diced Adds texture and sweetness.
- 1 cup onions, chopped Sautéed until soft for sweetness.
- 1 cup peas Use fresh or frozen.
Other Ingredients
- 2 tablespoons butter Use real butter for flavor.
- 1 teaspoon salt Adjust based on butter type.
- 1/2 teaspoon black pepper
- 1 teaspoon thyme Adds herbal flavor.
- 1 pie crust store-bought or homemade For structure and crunch.
- 1 egg beaten (for egg wash) Gives a golden finish.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Boil the diced potatoes until tender, about 15 minutes. Drain well.
- Mash the potatoes with butter, salt, and pepper until smooth.
- Sauté the onions and carrots until soft, about 5 minutes.
- Combine the sautéed veggies with peas and thyme, then mix into the mashed potatoes.
- Roll out the pie crust and line a 9-inch pie dish, then fill with the potato mixture.
- Cover with the top crust, seal edges, and cut slits for steam.
- Brush the top with beaten egg.
- Bake for 30–35 minutes until golden brown, then cool slightly before serving.
