Cheesy Potato Pie Recipes

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KERRYANN'S CHEESY POTATO PIE



Kerryann's cheesy potato pie image

An easy cheesy pie with a seriously good baked bean sauce recipe - perfect for family dinners

Provided by Jamie Oliver

Categories     Cheap & cheerful     Jamie's Food Tube: The Family Cookbook     Vegetables     Bonfire night recipes     British     Potato     Cheap & cheerful

Time 50m

Yield 6

Number Of Ingredients 16

2 x 400 g tins of baked beans
sea salt
freshly ground black pepper
1.5 kg Maris Piper potatoes, or King Edward potatoes, peeled
1 large knob of unsalted butter
100 ml semi-skimmed milk
1 whole nutmeg, for grating
150 g Cheddar cheese
If you want to pimp your beans, you will need
1 large onion, peeled
2 cloves of garlic, peeled
2 red peppers, deseeded
1-2 fresh red chillies
olive oil
2 sprigs of fresh thyme, leaves picked
3 large ripe tomatoes

Steps:

  • These pimped-up beans are also really tasty served in the classic way, on hot buttered toast.
  • Preheat the oven to 220°C/425°F/gas 7. If I'm short of time, I'll keep this simple and empty the beans straight into a sturdy 20cm x 30cm baking tray, so they make a flat layer across the bottom, but, to take it a step further, pimp them up first. Finely slice the onion, garlic, peppers and chilli (I leave the seeds in, but deseed if you prefer). Heat a splash of oil in a large pan over a medium heat, then add the chopped veg and thyme leaves and fry for around 8 minutes, or until softened. Dice the tomatoes and add to the pan for another 5 minutes or so, or until jammy and reduced. Pour in the beans and simmer for a final 5 minutes, then season to how you like it and pour into the baking tray in a flat layer.
  • To make the cheesy mash, quarter the potatoes, halving any smaller ones, then put into a pan of boiling salted water. Reduce the heat to medium and cook for 10 to 15 minutes, or until tender. Drain in a colander, then return the empty pan to a low heat, place the colander on top and allow the potatoes to steam dry for a couple of minutes. Tip out any excess liquid from the pan, then tip in the potatoes, add the butter and about 75ml of milk. Mash well until light, fluffy and smooth, adding a splash more milk if needed. Stir in a few gratings of nutmeg, grate in one-third of the cheese and season to how you like it.
  • Layer the cheesy mash on top of the beans, carefully spreading it out to the edges in an even layer, then grate over the remaining cheese (I prefer mature Cheddar, but mild is fine too). Bake for 15 to 20 minutes, or until the beans are hot through, the cheese is melted and golden, and it's bubbling at the edges. Serve with a crisp green salad and homemade coleslaw. This is my fail-safe go-to dish if I'm in need of a bit of naughty comfort food.

Nutrition Facts : Calories 476 calories, Fat 14.3 g fat, SaturatedFat 7.7 g saturated fat, Protein 19.7 g protein, Carbohydrate 71.7 g carbohydrate, Sugar 16.3 g sugar, Sodium 0 g salt, Fiber 0 g fibre

CHEESY POTATO PIE



Cheesy Potato Pie image

Simmer ground beef, onion and steak sauce then spoon it into a dish for this Cheesy Potato Pie. Top it with mashed potatoes for a hearty Cheesy Potato Pie. Make this recipe when you need to warm up on chilly nights, or when the family could use some comfort food.

Provided by My Food and Family

Categories     Recipes

Time 30m

Yield 4 servings

Number Of Ingredients 5

1 lb. lean ground beef
1 onion, chopped
1/3 cup A.1. Original Sauce
2 cups hot mashed potatoes
1 cup KRAFT Shredded Cheddar Cheese

Steps:

  • Heat oven to 350°F.
  • Brown meat with onions in large skillet; drain. Add A.1.; bring to boil. Spoon into 1-1/2-qt. baking dish.
  • Mix potatoes and cheese; spread evenly over meat mixture.
  • Bake 12 to 15 min. or until heated through (165°F).

Nutrition Facts : Calories 380, Fat 20 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 105 mg, Sodium 800 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 32 g

CHEESY POTATO POT PIE



Cheesy Potato Pot Pie image

This is a great comfort food for vegetarians. You can make your own pie crust if you have the time. I got the general recipe from foodreference.com, but tweaked it quite a bit to suit our tastes. Feel free to use any kinds of vegetables or seasonings you prefer.

Provided by LizzyGirl09

Categories     Savory Pies

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 20

1 prepared deep dish pie shell, prebaked
5 medium baking potatoes, peeled and cubed
1 cup shredded cheddar cheese
2 tablespoons butter
1/2 medium onion, chopped
2 green onions, finely chopped
1 garlic clove, minced
1/2 cup corn, fresh or frozen
1/2 cup carrot, chopped or shredded
1/2 cup broccoli, fresh or frozen
1/2 cup chopped green beans, fresh or frozen
1/2 cup mushroom, sliced
2 1/2 cups milk
1/2 cup parmesan-romano cheese mix, grated
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/4 teaspoon paprika
2 eggs, divided
1 teaspoon Dijon mustard

Steps:

  • Preheat the oven to 350 degrees F.
  • Melt the butter in a deep, wide sautee pan over medium-low heat.
  • Add the onions,garlic and vegetables, and cook, stirring occasionally, until the vegetables are tender, about 8 minutes.
  • Stir in the potatoes and enough milk to almost cover the potatoes.
  • Bring to a boil over high heat.
  • Reduce the heat to medium and simmer, stirring occasionally, until the potatoes are tender, about 10 minutes.
  • Partially mash the potatoes with a potato masher in the pan.
  • Stir in the parmesan-romano cheese, thyme, mustard, salt, and pepper.
  • Remove from the heat to cool slightly.
  • Meanwhile, lay 1/2 cup Cheddar over the bottom of the prepared crust.
  • Stir the egg yolks into the potato mixture.
  • Beat the egg whites with clean dry beaters
  • in a medium bowl until almost-stiff peaks form when the beaters are lifted.
  • Gently fold the whites into the potato mixture, then scrape the filling over the Cheddar in the crust. Sprinkle the paprika and other 1/2 cup Cheddar over the filling.
  • Bake until puffed and golden, about 20-30 minutes. Let cool before serving.

CHEESE AND POTATO PIE RECIPE



Cheese and Potato Pie Recipe image

Cheese and potato pie was one of my favourite meals growing up, back then it would have been served as a main with peas and ketchup. I now prefer to serve it as a side with sausages and baked beans, yes I am still a child at heart!

Provided by Brian Jones

Categories     Side Dish Recipes

Time 1h10m

Number Of Ingredients 9

400g (3 Small-Medium) Potatoes
75g (1/2 Stick + 1 Tbsp) Butter
1.5 Tbsp English Mustard
150g (1.5 Cups) Sharp Mature Cheddar
75g (1 Small) Onion
1 Egg
1 Tbsp Milk
1 Tomato
Salt to taste

Steps:

  • Bring a pan of well-salted water to the boil.
  • Add on the potatoes whole and unpeeled and boil until cooked, this should take around 30-35 minutes.
  • Halfway through cooking the potatoes peel the onion and drop it into the pan.
  • Drain the potatoes, prick with a fork and peel off the skin.
  • Mash the potatoes or pass through a potato ricer.
  • Add the butter, almost all of the cheese and the mustard and mix well.
  • Beat the egg with the milk.
  • Add in the beaten egg and milk, then mix well, you should have quite a "wet" mash.
  • Chop the onion into a 1cm dice and mix that through the potatoes.
  • Have a taste here and add more salt if required although it should not be!
  • Place the mash into a greased or buttered casserole dish (around 0.5 litres in size) and top with the remaining cheese.
  • Slice the tomato into 3-4mm thick slices.
  • Add slices of tomatoes to the top.
  • Bake in an oven at 200°C or 400°F for 15-20 minutes.

Nutrition Facts : Calories 418 calories, Carbohydrate 52 grams carbohydrates, Cholesterol 249 milligrams cholesterol, Fat 59 grams fat, Fiber 6 grams fiber, Protein 28 grams protein, SaturatedFat 34 grams saturated fat, ServingSize 1, Sodium 1216 milligrams sodium, Sugar 6 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 19 grams unsaturated fat

CHEESE AND POTATO PIE



Cheese and potato pie image

A budget-friendly family classic, this cheese and potato pie (no pastry, lots of cheese) has a real taste of schooldays nostalgia. Each serving (without the optional serving suggestions) provides 567 kcal, 23g protein, 51g carbohydrates (of which 6g sugars), 29g fat (of which 17g saturates), 5g fibre and 1.3g salt.

Provided by Sarah Cook

Categories     Main course

Yield Serves 4

Number Of Ingredients 9

1kg/2lb 4oz big floury potatoes, peeled and cut into large chunks
25g/1oz butter, diced, plus extra for greasing
250ml/9fl oz milk
1 tsp English mustard powder or English mustard
225g/8oz mature cheddar, grated
5-6 spring onions, finely sliced
1 large free-range egg, beaten
salt and freshly ground black pepper
salad, pickle and mustard, or steamed green vegetables

Steps:

  • Put the potatoes into a large saucepan, cover with water and add 1 teaspoon of salt. Boil for 12-15 minutes until the potatoes are tender. Drain well, then tip back into the saucepan over a low heat to steam-dry for a few minutes.
  • Preheat the oven to 190C/170C Fan/Gas 5. Grease a deep baking dish with butter.
  • Mash the potatoes using a masher or ricer, then mix in the butter, milk and mustard. Add two-thirds of the cheese, the spring onions and the egg and briefly mix together. Taste and season with salt and pepper.
  • Spoon the potatoes into the baking dish. You can leave the top craggy, or smooth with a spatula then run a fork over to scruff up the surface. Sprinkle the remaining cheese over the top.
  • Bake for 35-40 minutes until the top is crisp and well browned. Serve with a colourful salad, pickle and mustard, or steamed green vegetables.

Nutrition Facts : Calories 567kcal, Carbohydrate 51g, Fat 29g, Fiber 5g, Protein 23g, SaturatedFat 17g, Sugar 6g

CHEESY BEEF AND POTATO PIE



Cheesy Beef and Potato Pie image

This is a traditional dish with a cheesy twist--the cheese just makes it for me! The cheese has to be mature to get the perfect taste of this dish.

Provided by Ozzy5223

Categories     Savory Pies

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

500 g beef mince
1 onion, peeled and finely chopped
2 carrots, peeled and diced
400 g chopped tomatoes
1 beef bouillon cube, made up with
100 ml boiling water
625 g potatoes, your favorite, peeled and thinly sliced
150 g mature cheddar cheese, grated

Steps:

  • Preheat the oven to 190°C, 375°F.
  • Place the mince, onion and carrots in a large nonstick frying pan and dry-fry over a moderate heat for 5 minutes, until browned.
  • Stir in the tomatoes, stock and seasoning and bring to the boil.
  • Transfer to a 20cm x 23cm ovenproof dish, top with the potato slices, sprinkle with the grated cheese and cook in the preheated oven for 40 minutes, until the top of the pie is golden brown and the potatoes are tender.
  • I serve with steamed green veggies.

Nutrition Facts : Calories 653.4, Fat 39.6, SaturatedFat 18.7, Cholesterol 133.5, Sodium 537.4, Carbohydrate 37.7, Fiber 5.9, Sugar 6.8, Protein 36.8

CHEESY LEEK & POTATO PIE



Cheesy leek & potato pie image

This pie is made like an extra-large pasty, so you don't need a special dish or ring

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 1h10m

Number Of Ingredients 7

3 leeks, cut into chunks
small knob butter
pinch dried rosemary or thyme
450g potato (1 very large baking potato is perfect), chopped into thick slices
140g melting cheese, such as cheddar, cut into small chunks
500g pack shortcrust pastry
1 egg, beaten

Steps:

  • Put the leeks, butter and herbs in a pan, cover and cook over a low heat for about 20 mins until very soft, stirring occasionally. While the leeks are cooking, put the potatoes in a pan of cold water, bring to the boil and simmer for 4-5 mins until just cooked. Drain the potatoes and stir into the cooked leeks. Leave to cool, stir in the cheese and season with plenty of pepper and salt if you want. The filling can now be chilled for use the following day, if you like.
  • Heat oven to 200C/fan 180C/gas 6. Divide the pastry in two and roll one of the pieces to the size of a dinner plate. Transfer this to a baking sheet and roll the remaining pastry and any trimmings to a round about 5cm bigger than the first. Pile the filling into the middle of the round on the baking sheet, leaving a 4cm border. Brush the border with the beaten egg, then drape over the larger piece of pastry. Trim the edges to neaten, then press the sides together with your thumb. Brush the tart all over with egg. Bake for 35-40 mins until golden. Leave to rest for 10 mins before cutting into wedges and serving with beans or greens.

Nutrition Facts : Calories 555 calories, Fat 34 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 0.83 milligram of sodium

LEEK, CHEESE & POTATO PIE



Leek, cheese & potato pie image

Celebrate leeks with our cheesy leek and potato pie, topped with a lovely crumbly pastry lid. Serve with a watercress salad for a satisfying supper

Provided by Rosie Birkett

Categories     Dinner, Lunch, Main course, Supper

Time 1h45m

Yield Serves 4-6

Number Of Ingredients 17

500g (2 large) waxy potatoes
1 tbsp olive oil
1 bay leaf
1 tbsp butter
2 leeks , halved and cut into ½ cm thick slices
1 onion , chopped
grating of nutmeg
1 tsp Dijon mustard
1 tsp wholegrain mustard
20g parmesan or vegetarian alternative, grated
20g mature cheddar
250g melting cheese , like doux de montagne, ogleshield, or reblochon, sliced (use vegetarian if needed)
250g plain flour , plus extra for dusting
140g cold butter , plus extra for the dish
2 tsp vodka
2-4 tbsp iced water
1 egg , beaten, to glaze

Steps:

  • To make the pastry, sieve the flour into a large mixing bowl and add 1 tsp sea salt. Coarsely grate in the cold butter, then use your fingertips to work into the flour until it resembles breadcrumbs. Pour over the vodka and use a butter knife to mix it in, then pour over 2 tbsp cold water and stir again with the knife. If you need to, add a little more water until it comes together as a dough, about 1-2 tbsp. Lightly knead the pastry to a smooth dough in the bowl, dust lightly with flour and wrap in baking parchment. Rest for at least 30 mins.
  • Peel and cut the potatoes into 5mm- thick slices and put them in a lidded saucepan. Cover with cold water, add a generous pinch of salt, bring to the boil with the lid on, then lower to a simmer and cook for 8-10 mins until just tender. Drain and leave to steam-dry.
  • In a large non-stick frying pan, heat the olive oil, bay leaf and butter together over a medium heat, then add the leek and onion. Season well and add a good grating of nutmeg. Cook, stirring, for 8-10 mins, until softened. Add about 100ml water, and cook until most of it has evaporated. Discard the bay leaf and stir in both the mustards and parmesan. Set aside to cool. Butter and flour a 20cm round pie dish.
  • Roll ¾ of the pastry out on a lightly floured surface in a circle larger than the pie dish, then line the dish. Roll the rest into a large circle for the lid and chill both for 10 mins. Heat the oven to 200C/180C fan/gas 6.
  • Spoon a layer of the leek mixture into the lined dish, grate over some cheddar and top with a layer of potatoes and the melting cheese slices. Repeat the layering until you have filled the pie dish - press down to compact it.
  • Brush some of the egg around the edges, top with the pastry lid and crimp together. Egg wash the lid, scatter over some sea salt and cut two slits in the lid. Bake for 45-50 mins until golden.
  • Remove from the oven and allow to sit for 10 mins, then slice and serve with a watercress salad, if you like.

Nutrition Facts : Calories 450 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 1.8 milligram of sodium

CHEESE AND POTATO PIE



Cheese And Potato Pie image

A very versatile family meal using mashed potato, cheese, sweetcorn and peas.

Provided by pupsiecola

Time 1h20m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Preheat oven to Gas 5/190 C/Fan 170 C. Put the mashed potato in a bowl, mix in onion and season.
  • Stir in the sweetcorn, peas and half the cheese. Place the mixture in a large ovenproof dish.
  • Scatter the bacon (optional) and remaining cheese on top and cook in the oven for 40 minutes.
  • If cooking from frozen increase cooking time to 60 minutes.
  • Serve with sausages, beans, carrots, cauliflower, salad - take your pick!! Also try the pie with tuna or chopped ham, tomatoes and chives.
  • PICTURE TO FOLLOW

AMISH CHEESY HAM & POTATO PIE



Amish Cheesy Ham & Potato Pie image

This is another delicious recipe my old Amish neighbor shared with me... It's on the lines of a Quiche ~ I tweaked it to my families liking...I like the recipe, as you can change out cheese and even the meat if you prefer...I've used thick cut bacon and that's delicious as well...I hope you'll try it sometime...Yum! My photos

Provided by Cassie *

Categories     Savory Pies

Time 1h

Number Of Ingredients 11

5 small potatoes, peeled and boiled in salted water
1 Tbsp butter
2 Tbsp milk or cream
1 clove garlic - minced - optional
salt & pepper to taste
1 tsp fresh or dried parsley
1/2 c cubed, cooked ham
2 c shredded cheese, whatever you like - i used sharp cheddar
5 eggs
1 c milk
9 - 10 inch pie crust

Steps:

  • 1. Preheat oven to 325 degree F. Line 9 inch pie plate with crust. Prick the crust. Place on sheet pan and bake for 15 minutes. Set aside. Peel and cook cubed potatoes & garlic in salted water until fork tender.
  • 2. Mash with cream & butter, can season as well. Beat in parsley. ( you don't want your potatoes runny.) Should be able to spread them.
  • 3. Raise oven temp to 375 degree. Spread potato mixture into par baked pie crust. Top with ham, then cheese.
  • 4. Pour egg mixture over cheese and sprinkle with more parsley.
  • 5. Bake for 30 minutes at 375 degree.
  • 6. Now, lower heat to 350 and bake an additional 10 minutes or until golden and knife comes out clean.
  • 7. Let set for at least 5 minutes, slice and serve.

SHEPHERD'S PIE WITH CHEESY MASHED POTATOES



Shepherd's Pie With Cheesy Mashed Potatoes image

Easy to prepare. A great way to use up leftover mashed potatoes (just stir in some cheese). You can also add some thyme and/or rosemary to the meat mixture.

Provided by swissms

Categories     Savory Pies

Time 50m

Yield 6 serving(s)

Number Of Ingredients 19

1 tablespoon butter
1 tablespoon olive oil
1 onion, diced (I use a large white onion)
2 carrots, diced
2 -3 stalks celery, diced
3 -4 garlic cloves, minced
salt, to taste
freshly ground black pepper, to taste
1 tablespoon tomato paste
2 lbs lean ground beef or 2 lbs ground lamb
2 tablespoons Worcestershire sauce
1/2 cup beef stock
1 1/2 cups garden peas or 1 1/2 cups frozen peas
4 lbs potatoes, peeled and cubed
4 tablespoons butter
1/4 cup heavy cream
1 cup grated cheddar cheese
salt, to taste
freshly ground black pepper, to taste

Steps:

  • Cheesy Mashed Potatoes:.
  • Fill a large saucepan with cold water; season with salt (1-2 teaspoons). Add potatoes to the water and bring to a boil. Let potatoes cook until soft about 20 minutes.
  • Drain the potatoes and place them back into the saucepan for mashing. Add butter and cream and begin to mash potatoes into a semi smooth consistency. Once at desired texture, add cheese and mix well. Season with salt and pepper.
  • Shepherd's Pie:.
  • (Begin preparing while potatoes are boiling).
  • Preheat oven at 400 degrees F.
  • Add butter and oil to a large skillet on medium heat. Saute onions, carrots, celery and garlic until tender for about 7 to 10 minutes. Season with salt and pepper.
  • Once the vegetables have softened and start to brown a little add the tomato paste and mix evenly.
  • Add the ground beef and cook until beef is no longer pink about 10 minutes.
  • Add the Worcestershire sauce and beef stock. Season with salt and pepper, to taste. Cook and simmer for another 10 minutes. Mix in peas.
  • Transfer mixture to an oven-proof baking dish and spread evenly. Place cheesy mashed potatoes on top of ground beef mixture and spread out evenly, once the top surface has been covered, rake through with a fork so that there are peaks that will brown nicely. Place the dish into the preheated oven and cook until browned about 20 minutes.

Nutrition Facts : Calories 775.7, Fat 37.4, SaturatedFat 18.9, Cholesterol 157.1, Sodium 501.2, Carbohydrate 65.8, Fiber 10.1, Sugar 7.7, Protein 44.4

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