Have you ever had Irish Potato Pie? It makes a delicious side to just about any meal, whether steak, chicken, or seafood. It pairs well with entrees that are warming, comfort foods, as well as elegant, savory options.
When I was in Ireland last year, we dug deep into the history of potatoes, including the famine. It was a very sad, but fascinating lesson in Ireland's history.
If you haven't read any of the articles about my Ireland trip, check out things to do in County Wicklow and see how they put your face right in the foam of a Guinness draught at the Guinness Storehouse in Dublin. I have more coming from that trip soon.
Instead of the basic boiled potatoes, why not try a delicious Irish Potato Pie alongside your next meal? I don't think you'll miss the blandness of the old way of doing potatoes after trying this recipe.
Granted, this recipe will take a little longer than boiling potatoes for the ordinary mashed version, but the bonus? An easy, beautiful, new, tasty side dish. You'll get regular requests for this one.
Irish Potato Pie
The best part of this dish? The bacon! It gives a savory, saltiness that is just right. Not overpowering, but definitely adds the perfect balance! (And if you decide to make perfect Corned Beef as your entree, you can use the left-overs (shredded) in replace of the bacon).
What You'll Need for Irish Potato Pie
You'll only need eight ingredients, not including salt and pepper. Much of this is probably already in your fridge, like butter, bacon, and half & half. I always have potatoes and onions. What I don't have on hand typically is puff pastry, fresh dill, and fresh chives. Gather your ingredients and get started making your first Irish Potato Pie.
How to Make Potato Pie
Preheat oven 375º.
Saute bacon pieces in butter until fully cooked and crisp.
While the bacon is cooking, start working the thawed puff pastry into a pie plate and crimp the edges with a small fork. Place in the refrigerator until ready to be filled.
The most time-consuming part of this dish is cutting the potatoes. But really, there are only 5 to cut. This really is an easy recipe.
Here's a trick I learned over 25 years ago and I have to believe it has saved my fingers each and every time! When cutting potatoes (or anything round... tomatoes, etc) cut a thin slice off one side to make a flat edge.
This will stop the vegetable from rolling or "slipping" out from under the knife. (Lay the flat side on your cutting board and make smooth, deliberate cuts with a sharp knife. The sharper the knife, the easier t0 cut.)
Add onions and let them caramelize for a few minutes, stirring constantly, but being careful not to burn the bacon. Add the potatoes, salt & pepper, and dill and stir with a wooden spoon carefully for about 7 minutes.
Spoon filling into pie crust and pour half & half over the filling.
Bake 45 minutes until golden and crisp, making sure the bottom of the crust is fully cooked. Let the pie set for 10 minutes. Sprinkle with chives. Cut into triangles. Serve immediately.
I hope you enjoy this side dish! Serve it up with these delicious Guinness Irish Beer Ribs (4 ingredients!) If you decide to make it, let me know! I'd love to hear your thoughts! Enjoy!
Here is a printable recipe for your convenience!
- 1 sheet puff pastry, thawed
- 4 TBS butter
- 1/2 pd Bacon, thick-cut - chopped
- 5 Potatoes , thinly sliced
- 1/2 Yellow Onion , thinly sliced
- 1 TBS Dill , fresh, chopped
- 1/2 Cup Half & Half
- Salt & Pepper
- Chives , chopped for garnish
Heat oven to 350.
Saute bacon in butter until crisp
Place thawed puff pastry sheet in pie pan and crimp edges. Refrigerate until ready to fill.
Add onions and caramelize (without burning the bacon)
Add potatoes, dill and salt & pepper. Stir until well combined.
Pour half & half over the filling.
Bake 40 minutes until tender and golden (making sure the bottom of the pie is cooked through)
Sprinkle with cut chives.
Nutrition Information:Yield: 6 Serving Size: 6 Servings
Amount Per Serving: Calories: 322Saturated Fat: 10gCholesterol: 28mgSodium: 178mgCarbohydrates: 20gFiber: 1gSugar: 1gProtein: 4g