Savory Irish Potato Pie
A warm, golden pie crust hiding a creamy, savory mash featuring potatoes, onions, and herbs, making it a comforting vegetarian main dish.
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.
Notes
Let potatoes dry after draining for a fluffier mash. Use room-temperature butter for better incorporation. Store leftovers in the fridge for 3-4 days or freeze for up to 2 months.