Mashed Potato Pie Recipes

MASHED POTATO PIE RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Place butter crackers in a food processor and blend until they are a fine, sandy texture. Transfer to a small mixing bowl.
• Add egg and melted butter to the crumbled crackers. Stir until crumbs become a clumpy, wet sand texture. Place the cracker mixture in the base of a 9-inch (23-inch) pie dish to create the crust.
• Use a measuring cup to smooth the surface. Once the surface is smooth, use a fork to prick the base and sides of the crust.
• Bake for 10 minutes. Remove from oven and let cool for 10 minutes.
• Mash russet potatoes in a large mixing bowl. Once thoroughly mashed, add butter, ¼ cup(60 gram) sour cream, milk, salt and pepper and mix together with large spoon or spatula.
• Spread half of the mashed potatoes over the cooled cracker crust, about ¼-inch in thickness.
• Cover mashed potatoes with a layer of cheddar cheese, making sure to save some for the top.
• Spread the other half of mashed potatoes over the cheese layer. Sprinkle bacon bits and remaining cheese over the top.
• Bake for 20 minutes.
• Serve with sour cream and green onions.
• Enjoy!

MASHED POTATO PIE

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the soups, beans and mushrooms. Simmer, uncovered, until heated through. , Meanwhile, combine hot mashed potatoes, egg, salt and pepper. Spread onto the bottom and up the sides of a greased 13x9-in. baking dish or two greased 9-in. pie plates. Spoon beef mixture into potato crust. , Bake at 350° for 45-50 minutes or until lightly browned. Sprinkle with french-fried onions and cheese. Bake for 5 minutes or until cheese is melted.

MASHED POTATO PIE

Steps:

• Make mashed potatoes according to package directions for 7-8 servings.
• Stir garlic powder, eggs, Parmesan and one cup of the mozzarella into prepared potatoes.
• Pile mixture into a 9-inch deep dish pie plate.
• Sprinkle top with 1/4 cup of mozzarella and a sprinkle of paprika for color.
• Bake at 350°F until golden on top and puffy about 45 minutes.

MASHED POTATO CRUST PIE

Steps:

• In a skillet, brown ground beef and onion, drain well. Stir in soups, beans and mushroom. Simmer until heated through. Meanwhile, combine hot mashed potatoes, egg, salt and pepper; mix well. Spread into the bottom and up the sides of a greased 13-in.x9-in.x2-in. baking dish or two greased 9-in. pie plates. Spoon ground beef into the potato crust. Bake at 350 degrees for 45-50 minutes or until lightly browned. Remove from oven; sprinkle with french-fried onions and cheese. Return to oven for 5 minutes or until cheese is melted.
• Note: If freezing don't include cheddar cheese or french-fried onions prior to freezing.

CHICKEN POT PIE WITH MASHED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• In a medium skillet melt the butter over medium high heat, saute the potatoes, onions, leeks, carrots, and garlic until golden. Add the white wine and simmer for 1 minute. Add the chicken stock and simmer for 20 minutes until the vegetables are tender. Mix the flour and milk until smooth and add to the vegetables, and cook until thickened. Season, to taste, with salt and pepper. Season the chicken with salt and pepper. In a large skillet heat the oil over high heat and sear the chicken until golden. Cut seared chicken into 1/2 inch chunks and add it, the thyme, and parsley to the vegetables and set side.
• For the topping: Put the potatoes in a large pot and cover with water, season with salt.
• Over high heat bring to a boil and simmer until tender. Drain the potatoes and let them sit for 5 minutes to steam dry. Put the potatoes through a food mill. Warm the cream and stir into the potatoes. Mix in the butter. Season, to taste.
• To assemble the pot pies fill 6 ramekins with 1 cup of filling each and top with the mashed potatoes. Bake for 30 minutes.
• Place the chicken bones in a stock pot and cover with the cold water. Bring to a boil, skimming the fat and foam from the surface of the stock. Add the carrots, onions, celery, leek, parsley, thyme, bay leaves, black peppercorns, and garlic. Reduce the heat to medium low and simmer for 2 hours. Strain the stock into a container. Cool and refrigerate. Store in a tightly covered container for 5 days in the refrigerator or freeze for 1 month.

FISH PIE WITH MASHED POTATO TOPPING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Oil an oven-proof baking dish with 1 teaspoon olive oil. Place white fish in the baking dish and pour in enough milk to cover the fish halfway.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, about 20 minutes.
• While the potatoes are cooking, bake fish in the preheated oven for 20 minutes. Remove from the oven and drain off milk into a liquid measure; reserve for potatoes. Increase the oven to 425 degrees F (220 degrees C).
• Drain potatoes and return to the pot. Place on the stove to evaporate any extra water. Add butter, salt, and pepper and mash potatoes for 1 minute. Add reserved milk, a little at a time, and keep mashing until smooth and creamy. Gently stir in thawed peas, being careful not to crush them.
• Flake white fish into small pieces in the baking dish. Add flaked salmon and stir to evenly disperse. Drop spoonfuls of mashed potatoes on top of the fish; spread evenly to cover. Sprinkle Cheddar cheese on top.
• Bake in the oven for 20 more minutes.

MASHED POTATO PIE

Steps:

• Brush the piecrust with a beaten egg and bake for 9 minutes at 450 degrees. This is an OPTIONAL step, but will assure a non-soggy crust.
• Pre-heat the oven to 425 degrees.
• Using a spoon, beat the mashed potatoes into the cottage cheese. (Do not use a mixer, or the potatoes will turn glue-y.).
• Beat in the sour cream, eggs, salt and cayenne pepper.
• Stir in the green onions.
• Spoon the mixture into the pastry shell.
• Sprinkle with the grated cheese.
• Bake for 50 minutes until golden brown.

BRITISH FISH PIE WITH MASHED POTATO TOPPING

Steps:

• Place cubed potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain.
• Transfer potato cubes to the bowl of a stand mixer. Blend gently, adding cubed butter and milk. Add in eggs and mix only until mashed potatoes reach your desired consistency, or finish by hand if needed;overmixing will yield gluey potatoes. Season with salt and pepper.
• Preheat the oven to 400 degrees F (200 degrees C).
• While potatoes are boiling, heat butter and olive oil in a large skillet over medium heat. Add onion and thyme and saute until onions are soft and browned, about 5 minutes. Deglaze with vermouth and cook until alcohol has evaporated, about 2 minutes. Whisk in flour. Slowly whisk in stock and milk and bring to a simmer. Simmer for 1 to 2 minutes. Sauce should be fairly thick, but if it's too thick you can thin it out with a little bit of additional stock. Taste and season with salt and pepper if desired. Turn off heat and stir in the half-and-half and parsley.
• Scatter salmon, cod pieces, and shrimp onto the bottom of a 2-quart baking dish. Sprinkle lightly with salt and pepper. Drizzle lemon juice over the top of the seafood.
• Pour prepared sauce over seafood and stir gently to combine. Spread prepared potatoes over the top and fluff with a fork, then sprinkle Cheddar cheese over the top.
• Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until potatoes are evenly browned all over, seafood is cooked through, and pie is bubbly and piping hot, about 20 more minutes.
• Remove from the oven and allow to rest for 10 minutes before serving.