Vegan Filo Potato Pie
My patatopita recipe, a vegan filo potato pie, is a real hit with everybody, from sworn meat eaters to vegans. Served up with a side salad, it’s the perfect warming Autumn/Winter lunch - for when I need something sustaining and tasty! I also cook it for parties, as it’s perfect for finger food, when chopped into little mouthful-sized pieces. What recipes are seeing you through this shoulder season?
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Hi! I’m Sevi, a busy mum of two sweet girls, and I am passionate about sharing the beauty of real Greek food with friends and family. I hope you find many nourishing and delicious recipes that can make your life a little tastier.
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Irish Potato Pie
The Irish Potato Pie is like a Scalloped Potato meets Pot Pie. It has this crispy, crunchy crust that’s filled to the brim with creamy potatoes. The hint of smoke you get from the cheese is just enough to enhance the savory bacon. And the dill? It mellows out all that hefty filling to be a delicious dish you can dive into with no regrets.
Check out the full recipe at where you can follow along with Pastry Chef Mel on the blog.
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Fiddles McGinty by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
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Guaranteed Clean Plates! My Family Favourite Shepherds Pie
Comfort food alert! My Traditional Shepherd's pie with creamy mashed potato and rich gravy just like your mum used to make!
I'm sharing with you my top tips for the perfect crispy top, creamy mash and rich meat sauce, plus I'll show you how to get a jug of lovely rich gravy to go along with it.
You REALLY Don't want to miss this one!
Free Printable Recipe is available on our site:
Oven Temp 200C (400F) Fan Oven
Ingredients:
1.8kg (4 lb) floury potatoes - such as Maris Piper, peeled and chopped into large chunks
2 tbsp vegetable oil
2 large onion ,peeled and chopped
2 stick celery ,finely chopped
2 carrot ,peeled and finely chopped
900g (2 lb) minced lamb
1 tsp salt
1 tsp black pepper
2 tbsp Worcestershire sauce (check it's a gluten free version if needed)
1l (4 1/2 cups) beef or lamb stock
120ml (1/2 cup) double (heavy) cream
120g (8 tbsp) unsalted butter
2 heaped tbsp cornflour/cornstarch
Process:
1. Place the potatoes in a pan and cover with cold water. Bring to the boil and simmer for 15 minutes.
2. While the potatoes are cooking, preheat the oven to 200C/400F. Heat the oil in a large frying pan.
3. Add the onions, celery and carrot and cook on medium heat for five minutes until they start to soften.
4. Add the minced lamb and cook until browned – breaking up any pieces as you go.
5. Add in half the salt and pepper, the Worcestershire sauce and stock. Simmer for 5 minutes.
6. By this time, the potatoes should be cooked. Drain the potatoes and mash using a potato ricer.
7. Add the cream, butter and remaining salt and pepper and mix together.
8. Mix the cornflour with two tbsp of cold water and stir into the simmering lamb mixture to thicken the sauce (you may need to add a little more if you like it thicker).
9. Turn off the heat and use a slotted spoon to scoop out the lamb mixture and place into a large baking dish. This should leave most of the gravy behind in the pan.
10. Top the lamb with the mash potatoes, and flatten out with a spoon.
11. Rough up the top of the mash with a fork (so you get nice crispy bits).
12. Place in the oven for 20 minutes until the mashed potato is golden brown.
13. Heat up the gravy, then serve the shepherd’s pie with the gravy and some green veg.
Notes:
Can I make it gluten-free?
Yes! Use gluten-free stock. Also check your Worcestershire sauce brand is gluten-free - then you're good to go.
Any Leftovers?
You can freeze them or, what Chris loves to do is, fry them up in a frying pan until the edges are crispy then eat them in a sandwich. Sounds weird but it actually tastes AMAZING!
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GF Vegan Classic Irish Potato Pie
Perfect for St. Patrick’s Day or anytime of the the year. Nutrient dense potatoes are the star of this recipe with some added help. Make sure to subscribe for more recipes.
INGREDIENTS
2 1/2 pounds Yukon Gold potatoes cubed
2 teaspoons sea salt
5 large cloves garlic minced
2 tablespoons vegan butter
1 Flax Egg ( 1 tablespoon flax meal + 3 tablespoons water)
1/2 cup shredded vegan Parmesan cheese ( I like VioLife brand)
1 tablespoon dried oregano
1/2 tablespoon sea salt
1/2 tablespoon ground black pepper
1/2 tablespoon onion powder
1/2 cup Panko breadcrumbs ( I like Ian’s brand)
2 tablespoons vegan milk
2 tablespoons cornmeal
Instructions
Preheat oven to 350 degrees F.
Cut potatoes into 1 cubes. To a medium size saucepan, add potatoes and salt. Add enough water to cover potatoes at least 1. Bring to a boil then reduce heat to medium. Continue cooking until potatoes are just fork tender.
Drain potatoes and let cool a few minutes. Next using a handheld masher, mash to combine but still retaining a chunky-like texture. Stir in vegan butter.
To a small mixing bowl add flax meal and water and let sit 5 minutes. Then add the Parmesan cheese, oregano, onion powder, garlic, sea salt, black pepper, and bread crumbs. Stir to combine. Add the vegan milk and stir.
Add the wet mixture to potatoes and stir gently to coat.
Into a prepared 9 round pie pan, sprinkle cornmeal in an even layer across the bottom. Pour in entire potato mixture. Gently press evenly into pan and smooth the top, so it looks like a pie.
Bake 45 minutes, until lightly golden brown. Allow to stand 10 minutes before slicing. Serve warm or room temperature. I like mine with a dollop or sour cream and green onion on top. Enjoy.
Stays in the fridge up to 5 days or the freezer for a month.
Irish Potato Pie
It is so much fun watching Lisa's earlier videos and seeing her peak down into camera view and listen to her storytelling. This recipe was special for her boss who is of Irish descent. Pie for a main course? Sign me up.
How to Make Irish Potato Custard Pie! Mondays with Marc
Happy Monday! It's St. Patrick's Day Week and Marc is preparing for us a nostalgic Irish Potato Custard Pie and OF COURSE we have a Vignette on the History of St. Patrick's Day. Enjoy! And, as always, Please Subscribe! Steve and Marc
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