Cheesy Potato Pot Pie

4.00 (3)
⏱ 40 mins 🍽 6-8 serving(s) 🏷 Savory Pies

This vegetarian savoury pie offers a hearty and comforting meal. A creamy, cheesy potato filling is packed with mixed vegetables and baked in a prebaked pie shell. The method involves cooking the vegetables, simmering potatoes in milk, and folding in whipped egg whites for a light texture. It is finished with a layer of cheddar cheese and baked until beautifully golden. The recipe yields six to eight servings and takes about 40 minutes to prepare and cook.

Cheesy Potato Pot Pie

Ingredients

  • 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

Method

  1. Set your oven to heat to 350 degrees F.
  2. Place butter in a deep, wide saute pan to melt.
  3. Cook the onions, garlic and assorted vegetables, stirring now and then, for about 8 minutes until they soften.
  4. Add the cubed potatoes and pour in milk until it nearly covers them.
  5. Increase the heat to bring the mixture to a boil.
  6. Lower the heat and let it simmer, stirring occasionally, for about 10 minutes until the potatoes become tender.
  7. Use a potato masher to partly crush the potatoes within the pan.
  8. Mix in the parmesan-romano cheese blend, dried thyme, Dijon mustard, salt, and ground black pepper.
  9. Take the pan off the heat and allow it to cool a little.
  10. While that cools, scatter 1/2 cup of the shredded cheddar cheese over the base of the prebaked pie shell.
  11. Blend the egg yolks into the slightly cooled potato mixture.
  12. In a separate medium bowl, use clean, dry beaters to whip the egg whites.
  13. Continue beating until the whites form peaks that are almost stiff when you lift the beaters.
  14. Carefully fold the whipped egg whites into the potato filling, then transfer this mixture over the cheese in the crust. Top with paprika and the remaining 1/2 cup of cheddar cheese.
  15. Bake the pie for about 20-30 minutes until it is puffed and turns a golden colour. Allow it to cool before you serve.

Nutrition (per serving)

Sodium881100 mg

Recipe details

CategorySavory Pies
AuthorLizzyGirl09