Colourful Potato Pie Recipes

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COLORFUL AND EASY POTATO SALAD



Colorful and Easy Potato Salad image

The use of the microwave to cook the potatoes is not only speedy but saves energy. This was my experiment, and we liked it a lot. Serve warm or chilled.

Provided by ROSEP47

Categories     Salad     Potato Salad Recipes     No Mayo

Time 39m

Yield 6

Number Of Ingredients 7

8 potatoes, peeled and cubed
½ cup bottled Caesar salad dressing
2 carrots, coarsely grated
6 green onions, sliced
1 Hatch chile pepper, seeded and diced
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Place potatoes in a 2-quart microwave-safe casserole dish. Microwave on high, stirring halfway through, until tender, about 9 minutes. Drain any liquid that may have accumulated.
  • Mix Caesar dressing, carrots, green onions, Hatch chile pepper, salt, and pepper together in a large bowl. Stir in potatoes.

Nutrition Facts : Calories 315.8 calories, Carbohydrate 54.7 g, Cholesterol 7.1 mg, Fat 8.1 g, Fiber 7.6 g, Protein 7.2 g, SaturatedFat 1.5 g, Sodium 436 mg, Sugar 4.2 g

SWEET POTATO, RED BEAN AND AVOCADO CROUSTADE



Sweet Potato, Red Bean and Avocado Croustade image

The mixture of sweet potato, red kidney beans and avocado makes for a really colourful pie. The original recipe is from "Sarah Brown's Vegetarian Cookbook", where it is listed as "Mexican Croustade". I've changed the croustade mix slightly, increased quantities for the filling and swapped the original spices for chopped chipotle in adobe sauce. Two points to note: 1) for any chance of serving slices of pie, make sure you press the croustade mix firmly into the pie dish :-) and 2) you can reheat this the next day, but the avocado will loose its lovely colour.

Provided by Mrs B

Categories     Yam/Sweet Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

100 g whole rolled porridge oats
75 g breadcrumbs (use a nice grannary or wholemeal loaf)
50 g plain flour
100 g butter, melted (plus extra for greasing the pie dish)
350 g sweet potatoes, peeled and diced
1 (420 g) can red kidney beans, drained
1 small onion, finely chopped
1 garlic clove, chopped
1 large avocado, cut into chunks
1 tablespoon sunflower oil
1 teaspoon chopped chipotle chile in adobo
1 orange, juice and zest of
salt and black pepper

Steps:

  • Preheat the oven to 375°F, 190°C, gas mark 5; lightly grease an 8 inch pie or flan dish.
  • Grind the porridge oats in a food processor to a coarse flour, add the breadcrumbs and flour and briefly 'pulse' together to mix them; set the processor running slowly and pour the melted butter down the feeding tube, process until the ingredients are well mixed and crumbly.
  • Empty the mix into the pie dish and using the back of a spoon, press the mix evenly over the base and sides; bake for 15-20 minutes.
  • Meanwhile, cook the sweet potato in boiling water for 15-20 minutes, until soft; drain, add the orange zest and salt and pepper then mash together.
  • While the sweet potato is cooking, gently saute the onion and garlic in sunflower oil for 2 minutes then add the chopped chipotle chillis in adobe sauce; cook for a few more minutes until the onion is soft; stir in the kidney beans and orange juice and cook until the juice starts to evaporate; finally stir in the avocado and mix thoroughly.
  • Spread the sweet potato mash evenly over the croustade (including the sides) to make a second pie 'shell', pile the bean and avocado mixture into the middle; cover loosely with foil and bake for 10-15 minutes.

Nutrition Facts : Calories 764.1, Fat 35.7, SaturatedFat 15.1, Cholesterol 53.4, Sodium 336.8, Carbohydrate 94.7, Fiber 19.2, Sugar 9.8, Protein 20.5

CHEESE AND POTATO PIE



Cheese and potato pie image

A budget-friendly family classic, this cheese and potato pie (no pastry, lots of cheese) has a real taste of schooldays nostalgia. Each serving (without the optional serving suggestions) provides 567 kcal, 23g protein, 51g carbohydrates (of which 6g sugars), 29g fat (of which 17g saturates), 5g fibre and 1.3g salt.

Provided by Sarah Cook

Categories     Main course

Yield Serves 4

Number Of Ingredients 9

1kg/2lb 4oz big floury potatoes, peeled and cut into large chunks
25g/1oz butter, diced, plus extra for greasing
250ml/9fl oz milk
1 tsp English mustard powder or English mustard
225g/8oz mature cheddar, grated
5-6 spring onions, finely sliced
1 large free-range egg, beaten
salt and freshly ground black pepper
salad, pickle and mustard, or steamed green vegetables

Steps:

  • Put the potatoes into a large saucepan, cover with water and add 1 teaspoon of salt. Boil for 12-15 minutes until the potatoes are tender. Drain well, then tip back into the saucepan over a low heat to steam-dry for a few minutes.
  • Preheat the oven to 190C/170C Fan/Gas 5. Grease a deep baking dish with butter.
  • Mash the potatoes using a masher or ricer, then mix in the butter, milk and mustard. Add two-thirds of the cheese, the spring onions and the egg and briefly mix together. Taste and season with salt and pepper.
  • Spoon the potatoes into the baking dish. You can leave the top craggy, or smooth with a spatula then run a fork over to scruff up the surface. Sprinkle the remaining cheese over the top.
  • Bake for 35-40 minutes until the top is crisp and well browned. Serve with a colourful salad, pickle and mustard, or steamed green vegetables.

Nutrition Facts : Calories 567kcal, Carbohydrate 51g, Fat 29g, Fiber 5g, Protein 23g, SaturatedFat 17g, Sugar 6g

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