Irish Potato Pie / #potatoday2021 collab
Potatoes for dessert? That’s what this Irish Potato Pie / #potatoday2021 collab is! Who would think potatoes in a dessert pie? Dave liked this pie, thought it kinda had a pumpkin pie taste, I myself didn’t like it as well as Dave did. So give it a try and let me know what you think .
This was a part of a collaboration that Jim from Jim’s Kitsch Kitchen hosted , so go check out his channel and potato recipe
#jimskitschkitchen #potatoday2021 #cookingwithsherry
✅ If you are interested in anything I used in my video, check out my Amazon affiliated links below, it’s free for you to check out, and I may get a very small commission.
Ingredients :
3 eggs
2 cups 1/2 & 1/2
2 cups mashed potatoes, whipped smooth, no lumps
1 cup sugar
1 tsp vanilla
1/4 tsp salt
1 Tb Irish whiskey, Brandy, or Sherry (optional)
1 unbaked deep dish (10”) pie shell
Freshly ground nutmeg
Toasted slivered almonds
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Audio and Video Equipment:
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Cooking Equipment:
???? 360° motorized turntable:
???? plastic bowl set with lids:
???? Buffalo check potholders:
???? salt and pepper shakers:
???? norpro fiskie:
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???? shot glass measuring cups
???? pizza pan
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???? pie protectors
GF Vegan Classic Irish Potato Pie
Perfect for St. Patrick’s Day or anytime of the the year. Nutrient dense potatoes are the star of this recipe with some added help. Make sure to subscribe for more recipes.
INGREDIENTS
2 1/2 pounds Yukon Gold potatoes cubed
2 teaspoons sea salt
5 large cloves garlic minced
2 tablespoons vegan butter
1 Flax Egg ( 1 tablespoon flax meal + 3 tablespoons water)
1/2 cup shredded vegan Parmesan cheese ( I like VioLife brand)
1 tablespoon dried oregano
1/2 tablespoon sea salt
1/2 tablespoon ground black pepper
1/2 tablespoon onion powder
1/2 cup Panko breadcrumbs ( I like Ian’s brand)
2 tablespoons vegan milk
2 tablespoons cornmeal
Instructions
Preheat oven to 350 degrees F.
Cut potatoes into 1 cubes. To a medium size saucepan, add potatoes and salt. Add enough water to cover potatoes at least 1. Bring to a boil then reduce heat to medium. Continue cooking until potatoes are just fork tender.
Drain potatoes and let cool a few minutes. Next using a handheld masher, mash to combine but still retaining a chunky-like texture. Stir in vegan butter.
To a small mixing bowl add flax meal and water and let sit 5 minutes. Then add the Parmesan cheese, oregano, onion powder, garlic, sea salt, black pepper, and bread crumbs. Stir to combine. Add the vegan milk and stir.
Add the wet mixture to potatoes and stir gently to coat.
Into a prepared 9 round pie pan, sprinkle cornmeal in an even layer across the bottom. Pour in entire potato mixture. Gently press evenly into pan and smooth the top, so it looks like a pie.
Bake 45 minutes, until lightly golden brown. Allow to stand 10 minutes before slicing. Serve warm or room temperature. I like mine with a dollop or sour cream and green onion on top. Enjoy.
Stays in the fridge up to 5 days or the freezer for a month.
How to Make Irish Potato Custard Pie! Mondays with Marc
Happy Monday! It's St. Patrick's Day Week and Marc is preparing for us a nostalgic Irish Potato Custard Pie and OF COURSE we have a Vignette on the History of St. Patrick's Day. Enjoy! And, as always, Please Subscribe! Steve and Marc
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Potato pie: a delicious dinner idea
The perfect dinner idea!
INGREDIENTS
600g potatoes
1 cup of water
breadcrumbs
mortadella
fontina cheese
olive oil
salt
Parmesan cheese
oregano
rosemary
DIRECTIONS
Thinly slice the potatoes, put them in a bowl with some water and then dry them. Start assembling the pie in a springform pan: first, cover the bottom of the pan with some breadcrumbs, followed by a layer of potatoes, mortadella, cheese and another layer of potatoes. Season with olive oil, salt, rosemary, and oregano. Bake at 180°C for 20 minutes.
Shepherd's Pie Recipe | How to Make Perfect Shepherd's Pie
Shepherd's pie - perfect comfort food for cold winter days. Follw this recipe to learn how to make perfect shepherd's pie.
Printable Version:
MORE DINNER RECIPES:
Greek Moussaka:
Eggplant and Meat Cake:
Honey Soy-Glazed Salmon:
Garlic Shrimp:
Meat Buns:
Mushroom Risotto:
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Ingredients:
For the meat mixture:
2 pounds (1kg) ground lamb
1 large onion, chopped
3 garlic cloves, crushed
3 tbsp olive oil
4 tbsp (30) flour
1/2 tsp salt
1/2 black pepper
1 tsp rosemary
1 tsp thyme
1 tbsp tomato paste
2 cups beef broth
7oz (200g) carrots
7oz (200g) peas (fresh or frozen)
For the puree:
3.5 pounds (1.5kg) potatoes
1 tbsp butter
1/2 cup (120ml) milk
1/4 cup (25g) cheddar cheese
1/2 tsp salt
1/2 black pepper
egg yolk
Directions:
1. Peel the potatoes and cut into 4. Place in a medium pot and cover with cold water. Set over high heat, add a teaspoon of salt, cover and bring to a boil. cook until tender.
2. While the potatoes are cooking, heat olive oil in a pan over medium heat. Add the onion and sauté 2-3 minutes, add crushed garlic and chopped carrots, sauté until the carrots are tender, about 5-7 minutes.
3. Add the ground lamb, Cook until no longer pink, about 5 minutes. Season with salt, pepper, chopped rosemary and thyme. Add tomato paste, flour and stir.
4. Add beef broth and frozen peas. Bring to a simmer, reduce heat to low and cook, stirring occasionally, until sauce thickens.
5. When the potatoes are done cooking transfer them to a bowl. Add butter, milk, egg yolk, salt and pepper. mash the potatoes until smooth.
6. Preheat oven to 400F (200C).
7. Layer the meat mixture in a 13X8.5 (33X22cm) ovenproof dish. Spread the puree over the meat mixture.
8. Bake 20-25 minutes. or until mashed potato is golden brown.
Equipment:
Baking dish:
Nonstick pan:
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