Irish Potato Pie Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
55 mins
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Total Time
1 hr 10 mins
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Servings
8 slices
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Calories
265 kcal
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Course
Main Course
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Cuisine
Irish
Irish Potato Pie Recipe
Description
Irish Potato Pie is prepared by lining a tart pan with puff pastry and filling it with a mixture of sautéed bacon, onions, potatoes, and dill, seasoned with salt and pepper. The filling is coated in bacon fat for richness and then drizzled with heavy cream before baking. The pie bakes at a moderate temperature until the potatoes are tender and the crust is golden and flaky.
The resulting pie has a crisp, buttery crust and a soft vegetable filling with savory bacon bits. Dill adds a fresh herbal note that complements the earthy potatoes. The cream helps to moisten the filling and enhance smoothness.
This hearty pie is suitable as a main dish or side, served warm and garnished with chives or scallions for color and mild onion flavor. It can be part of a comforting meal during cooler weather.
It can be made ahead and refrigerated up to 4–5 days in airtight containers. Reheat in the oven to maintain the texture and warmth. The recipe allows some flexibility with using half & half in place of heavy cream if desired.
Ingredients
- 1 heet puff pastry thawed, frozen
- 4 tablespoons butter
- 7 lices Bacon (thick-cut slices), chopped
- 5 potato or 4 large) peeled and sliced thin
- 1 onion peeled and sliced thin
- 1 tablespoon dill fresh
- 1/2 cup heavy cream or half & half
- salt and pepper
- chive or scallion for garnish
Instructions
- Preheat the oven to 350 degrees F. Place the thawed puff pastry in a 8- or 9-inch tart pan and crimp the edges. Remove the excess dough and piece it along the rim if needed to make the rim even in some places. Refrigerate the crust until ready to fill.
- Place the butter and bacon in a large skillet over medium-high heat. Sauté until the bacon is crispy then toss in the onions, followed by the potatoes and dill. Season with 1/2 teaspoon salt and 1/4 teaspoon ground pepper. Gently stir 3-5 minutes,to mix the onions and potatoes and coat in bacon grease. (The potatoes don't need to be cooked through.) Then spoon the mixture into the crust and drizzle with heavy cream.
- Bake on the low rack in the oven for 35-45 minutes, until the potatoes are fork-tender and the crust is golden. Rest for 10 minutes, then sprinkle with chopped chive and cut.
Notes
- Store cooked potato pie in an airtight container in the refrigerator for up to 4-5 days.
- Reheat in the oven to keep the crust crisp and filling warm before serving.
- Half & half can be used instead of heavy cream if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 265kcal | 13% |
| Carbohydrates | 18g | 6% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 48mg | 16% |
| Sodium | 197mg | 8% |
| Potassium | 619mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 0g | 0% |
| Vitamin A | 400IU | 8% |
| Vitamin C | 16.2mg | 18% |
| Calcium | 54mg | 5% |
| Iron | 4.4mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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