Potato Pie

 

I am a real believer in the simple things of life . . . I think more often than not it's the simple things in life which bring us the most joy and happiness . . .

 

Not for me Pheasant Under Glass and Caviar . . . Escargots or Pink Champagne . . . I am happy with simple foods and simple pleasures . . . yes, that makes me a cheap date for I am more than happy to dine at a local cafe with a plate of egg and chips . . . it only matters that it's done right.



You cannot get much better than simple food, cooked properly . . . and done right.   This is the kind of food that keeps a Nation's belly full and it's spirit strong . . . family food . . . affordable, nutritious and filling . . .



This is a dish that's been around for a very long time.   A dish which doesn't cost a lot of money and which you don't even really need meat to serve with it . . . although you could if you wanted to.   We just have it plain, like this . . . a simple supper served with some buttered brown bread and some pickled beets. The milk and cheese provide plenty of protein . . .



Potato Pie.   A simple dish.   Comfort food at it's best.  It's my potato-loving husband's most favourite dish of all time. You've got mashed potatoes, butter and cheese . . . beautiful rich, strong cheddar cheese . . . all wonderfully melded together and crisped up in a hot oven.   What more could a body ask for?


 

*Potato Pie*
Serves 4 to 6
Printable Recipe

Buttery and nicely browned on top, meltingly cheese inside, and cruncy buttered crumbs on the bottom.  Deliciously simple.

2 pounds potatoes, peeled and cut into quarters
1/4 pint milk (1/2 cup)
30g  butter (2 TBS)
115g  strong cheddar cheese, grated (1 cup)
salt and white pepper to taste
85g white breadcrumbs, lightly crisped (1 1/2 cups)
a bit of melted butter to brush on top
softened butter to butter the dish

 

Put the potatoes into some slightly salted water and bring to the boil.  Boil until soft and then drain well. 

Pre-heat the oven to 205*C/425*F.  LIghtly butter a 1 1/2 to 2 pint pie dish.  Add the breadcrumbs and coat the bottom and sides with them, pressing to make them stick well.

Shake the pan of potatoes over the burner to dry them out and then remove from the heat entirely.  Add the milk and butter and mash completely until smooth.  Stir in the cheese and seasonings. Spoon this mixture into the prepared pie dish.  Rough up the top with the tines of a fork and then brush with some melted butter.

Bake in the heated oven for 20 to 30 minutes until golden brown.

Spoon out to serve.  It is said pickled beetroot and crusty brown bread go very well with this. 

I can vouch for that.  They are mighty tasty together.