Posts Tagged ‘Mashed potato pie’

Vegetarian Shepherd’s Pie

Sunday, February 26th, 2017
Veggie Shepherd's Pie

Veggie Shepherd’s Pie

“It is a homely thing in one or another sense of the word, depending on your point of views.”  Glyn Lloyd-Hughes, Description of Shepherd’s Pie:  The Foods of England

I should perhaps title this recipe Shepherdess Pie which apparently is a variation made without meat but I hadn’t heard the term before I started looking at recipes.  Shepherd’s Pie was traditionally made with minced lamb and Cottage Pie was made with minced beef.

It’s easy enough to make and even easier if you have leftover mashed potatoes, gravy and vegetables.


Veggies in the Steamer

Veggies in the Steamer

6 cups steamed vegetables of your choice (part or all leftover veggies)  I used bok choy, cauliflower, carrots, collard greens, onions and threw in some frozen green beans at the last minute.

4-6 cups mashed potatoes  (either leftover or made with 2 1/2 to 3 pounds potatoes)

Shallots and Mushrooms

Shallots and Mushrooms

2 cups gravy or sauce of your choice   (this may be leftover gravy or fresh mushroom gravy-see recipe )    If you prefer you could use a tomato or cheese sauce instead of traditional gravy.

Oil a deep dish pie plate or casserole dish.  Mix veggies and gravy and scrape into pie plate.  Place mashed potatoes on top to cover filling all the way to the edge of the dish.

Bake at 375 degrees for 25 to 45 minutes until gravy is bubbling.  Timing will depend upon the temperature of the ingredients when placed in the oven.  If all ingredients are freshly cooked and warm it will take about 25 minutes.  If they are leftovers and cold from the fridge it will take longer to heat through.  Enjoy!

Pie on a Plate

Pie on a Plate

Waiting for a Handout

Waiting for a Handout

Mashed Potato Salmon Pie

Thursday, February 12th, 2015
Mashed Potatoes and Salmon Pie

Mashed Potatoes and Salmon Pie

Last week I wanted a “stick to your ribs” meal for dinner. I had potatoes and salmon on the brain so I went searching on the internet for a recipe with those ingredients. I found a salmon and potato casserole recipe that looked interesting, so I gave it a try. While it was very tasty we thought it was on the dry side.   So here’s my version that we liked a whole lot better.




15 oz canned pink salmon, drained, skin and bones removed, and separated into chunks

2 1/2 pounds potatoes, cut in 1″ pieces – I used unpeeled Colorado Rose potatoes (from the garden)

1 cup milk, warmed – I used soy milk that I had on hand

4 ounces shredded cheese – I used a mix of Monterey Jack & Swiss – whatever you have on hand

3 T. parmesan cheese, grated

2 large eggs, beaten

2 T. butter

4 oz. Neufchatel cheese

1/2 cup finely chopped red onion (from the garden)

salt and pepper to taste

  1. Grease a 10″ diameter pie pan.
  2. Cook potato chunks in boiling salted water until tender – about 20 minutes and drain.
  3. Using a large bowl mash the potatoes along with the warmed milk, shredded cheese, 1 Tbls. parmesan cheese, butter and Neufchatel cheese. I left it a little chunky.
  4. Stir in the salmon and onions and check for seasoning.
  5. Stir in the 2 beaten eggs and mix well.
  6. Place in prepared pie pan and sprinkle with remaining parmesan cheese.
  7. Bake at 375 degrees for about 35 minutes, until heated through.

Serve with a nice big salad and you’re good to go! Also makes great leftovers. The chilled baked mixture slices very nicely. Cut into 3/4″ slabs and pan fry in a little olive oil preheated on medium high for about 4 minutes (2 minutes on each side) until heated through. Serve for breakfast with some fried eggs or serve with sliced apple and celery sticks for a quick lunch.