Mashed Potato Pie Food

MASHED POTATO PIE

Steps:

• Make mashed potatoes according to package directions for 7-8 servings.
• Stir garlic powder, eggs, Parmesan and one cup of the mozzarella into prepared potatoes.
• Pile mixture into a 9-inch deep dish pie plate.
• Sprinkle top with 1/4 cup of mozzarella and a sprinkle of paprika for color.
• Bake at 350°F until golden on top and puffy about 45 minutes.

MASHED POTATO PIE RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Place butter crackers in a food processor and blend until they are a fine, sandy texture. Transfer to a small mixing bowl.
• Add egg and melted butter to the crumbled crackers. Stir until crumbs become a clumpy, wet sand texture. Place the cracker mixture in the base of a 9-inch (23-inch) pie dish to create the crust.
• Use a measuring cup to smooth the surface. Once the surface is smooth, use a fork to prick the base and sides of the crust.
• Bake for 10 minutes. Remove from oven and let cool for 10 minutes.
• Mash russet potatoes in a large mixing bowl. Once thoroughly mashed, add butter, ¼ cup(60 gram) sour cream, milk, salt and pepper and mix together with large spoon or spatula.
• Spread half of the mashed potatoes over the cooled cracker crust, about ¼-inch in thickness.
• Cover mashed potatoes with a layer of cheddar cheese, making sure to save some for the top.
• Spread the other half of mashed potatoes over the cheese layer. Sprinkle bacon bits and remaining cheese over the top.
• Bake for 20 minutes.
• Serve with sour cream and green onions.
• Enjoy!

CHICKEN POT PIE WITH MASHED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• In a medium skillet melt the butter over medium high heat, saute the potatoes, onions, leeks, carrots, and garlic until golden. Add the white wine and simmer for 1 minute. Add the chicken stock and simmer for 20 minutes until the vegetables are tender. Mix the flour and milk until smooth and add to the vegetables, and cook until thickened. Season, to taste, with salt and pepper. Season the chicken with salt and pepper. In a large skillet heat the oil over high heat and sear the chicken until golden. Cut seared chicken into 1/2 inch chunks and add it, the thyme, and parsley to the vegetables and set side.
• For the topping: Put the potatoes in a large pot and cover with water, season with salt.
• Over high heat bring to a boil and simmer until tender. Drain the potatoes and let them sit for 5 minutes to steam dry. Put the potatoes through a food mill. Warm the cream and stir into the potatoes. Mix in the butter. Season, to taste.
• To assemble the pot pies fill 6 ramekins with 1 cup of filling each and top with the mashed potatoes. Bake for 30 minutes.
• Place the chicken bones in a stock pot and cover with the cold water. Bring to a boil, skimming the fat and foam from the surface of the stock. Add the carrots, onions, celery, leek, parsley, thyme, bay leaves, black peppercorns, and garlic. Reduce the heat to medium low and simmer for 2 hours. Strain the stock into a container. Cool and refrigerate. Store in a tightly covered container for 5 days in the refrigerator or freeze for 1 month.

HAMBURGER PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of salted water to a boil. Peel and quarter potatoes, and introduce into boiling water; cook until tender, about 15 minutes. Drain and mash. Set aside.
• In a large skillet over medium-high heat, cook ground beef and onion until beef is brown. Drain. Stir in tomato soup and green beans. Pour into a 9x13 baking dish. Mound mashed potatoes in a ring around the meat mixture (do not cover meat). Sprinkle potatoes with shredded cheese.
• Bake in preheated oven 30 minutes, until potatoes are golden.

CABBAGE POTATO PIE

Steps:

• Preheat oven to 400°F. Place potatoes in a medium pot, pour in cold water to cover, and season with salt. Bring to a boil; reduce heat to low and cook until potatoes are fork-tender, 20-25 minutes. Drain and return potatoes to pot; add 2 Tbsp. butter.
• Meanwhile, trim very base of cabbage, then pull off outer leaves, being careful not to tear them, until you have 10 total. Cut out any tough ribs; discard. Cook leaves in a large pot of boiling salted water until tender, about 8 minutes. Transfer to a bowl of ice water and let cool. Transfer to clean kitchen towels and pat dry. Thinly slice remaining cabbage.
• Cook bacon in a 10"-diameter ovenproof skillet, preferably cast-iron, over medium, stirring occasionally, until bacon is beginning to crisp, about 6 minutes. Add sliced cabbage and onion and cook, stirring occasionally, until tender and starting to caramelize (vegetables will be golden brown), 20-25 minutes. Add vinegar, scraping up browned bits, then mix in thyme, pepper, and ½ tsp. salt. Remove from heat.
• Mash potatoes with a potato masher until soft. Whisk eggs and cream in a small bowl, then add to potatoes and mash to combine. Add bacon mixture, cheese, and ½ tsp. salt and mix well. Taste and add more salt if needed. Wipe out and reserve skillet.
• Break up 1 Tbsp. butter into smaller pieces and dot around reserved skillet. Line with a single layer of cabbage leaves, overlapping slightly and allowing them to hang over edges of skillet. Scrape in potato mixture and spread out to the edges, flattening out evenly with a rubber spatula. Fold overhanging leaves up and over filling and top with more cabbage leaves, overlapping them slightly to create a single layer. Break up remaining 1 Tbsp. butter and dot over top.
• Roast cabbage pie until lightly browned, 30-35 minutes. Let cool 10 minutes before cutting into wedges.

MASHED POTATO CRUST PIE

Steps:

• In a skillet, brown ground beef and onion, drain well. Stir in soups, beans and mushroom. Simmer until heated through. Meanwhile, combine hot mashed potatoes, egg, salt and pepper; mix well. Spread into the bottom and up the sides of a greased 13-in.x9-in.x2-in. baking dish or two greased 9-in. pie plates. Spoon ground beef into the potato crust. Bake at 350 degrees for 45-50 minutes or until lightly browned. Remove from oven; sprinkle with french-fried onions and cheese. Return to oven for 5 minutes or until cheese is melted.
• Note: If freezing don't include cheddar cheese or french-fried onions prior to freezing.

LEFTOVER TURKEY AND MASHED POTATO PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a large saucepan over medium heat. Add onion and cook until translucent, 5 to 7 minutes. Add carrots and celery; saute until carrots are just beginning to soften, about 3 minutes. Season with salt and pepper.
• Lower heat and add turkey; cook and stir for 5 minutes. Add mashed potatoes, cream, and gravy; cook and stir until heated through, about 5 minutes. Pour into a 9-inch pie dish and top with biscuits.
• Bake in the preheated oven until golden brown, about 10 minutes. Remove from the oven and let stand for 5 to 10 minutes before serving.

HAM & MASHED POTATO PIE

Steps:

• Boil and mash 4-5 small potatoes or use leftover mashed potatoes.
• Prepare fresh vegetables or use 4 cups frozen mixed vegetables. Simmer until almost tender. Drain, reserving 1/2 cup of vegetable broth.
• While potatoes and/or vegetable are cooking, chop ham.
• In a 3 quart (2.8 liter) casserole, combine soup and broth. Add ham and drained vegetables.
• Mash potatoes with garlic powder, salt, pepper, and cream cheese. Spread over top of ham and vegetable mixture. Top with shredded cheese.
• Bake at 350 degrees for 25-30 minutes, until bubbling around edges and cheese is melted.

CHEESY BACON MASHED POTATO PIE

Steps:

• Line unbaked, unpricked pastry shell with foil; fill with pie weights or dried beans. Bake at 450° for 5 minutes; remove weights and foil; bake for 5 to 7 minutes longer, until almost done. Remove from oven.
• Reduce oven to 425°.
• Combine mashed potatoes, half-and-half and butter, set aside.
• In a mixing bowl, combine cottage cheese, sour cream, eggs, salt, garlic powder, cayenne pepper and black pepper; beat with electric mixer on high speed until smooth.
• Add potato mixture; beat 1 minute longer. Stir in shredded cheese, chopped onion and bacon. Pour potato mixture into warm pastry shell.
• Bake at 425° for 35 to 40 minutes or until golden brown.

ONE-SKILLET BBQ BEEF & MASHED POTATO PIE

Steps:

• Brown meat with onions and peppers in large skillet; drain. Stir in barbecue sauce and garlic; simmer on medium-low heat 5 min., stirring occasionally.
• Prepare potatoes as directed on package for 4 servings. Spoon over meat mixture.
• Sprinkle with cheese; cover with lid. Cook 2 min. or until cheese is melted.

SAVORY MASHED POTATO PIE

Steps:

• Heat oven to 450°F
• Make pie crust as directed on box for One-Crust Baked Shell using 9-inch deep-dish glass pie pan or 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool while making mashed potatoes.
• Meanwhile, in 3-quart saucepan, mix water, butter, salt, garlic powder and pepper. Heat to boiling. Remove from heat. Stir in potato flakes, 1/2 cup sour cream and the bacon bits.
• Sprinkle 1/2 cup onions in bottom of cooled baked shell; sprinkle with cheese. Spoon and spread potato mixture evenly over cheese. Arrange tomato slices around edge, overlapping if necessary. Brush potato mixture and tomatoes with oil.
• Reduce oven temperature to 400°F; bake 15 to 20 minutes or until thoroughly heated in center. Cool 5 minutes. To serve, sprinkle with 2 tablespoons onions. Cut into wedges; top each serving with 1 tablespoon sour cream.

CHEESEBURGER MASHED POTATO PIE

Steps:

• Fry the beef in a nonstick pan, and when finished, drain off the fat and set it aside Place the potatoes in a medium sized mixing bowl, mash them, or if using the instant, follow the directions on the box.
• Add the milk and whip them until creamy.
• In a medium sized baking dish, place a layer of the whipped potatoes about an inch thick. Add all of the ground beef for the second layer. Add half of the cheese for the third layer. Use the rest of the potatoes for the fourth layer. Add the rest of the cheese on top.
• Place in oven and bake at 350°F until the cheese is melted and you see part of the potatoes golden brown.
• Let it set for five minutes and then serve.

MOM'S TWO-CRUST POTATO PIE

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash the potatoes with 1/4 cup butter, 1/4 cup milk, salt, and black pepper to make medium-stiff mashed potatoes; stir in the American cheese.
• Preheat oven to 375 degrees F (190 degrees C).
• Fit a crust into a 9-inch pie dish, and fill with the potato mixture. Place the top crust on the pie, roll the edges together and crimp with a fork to seal. Stir the melted butter and 2 teaspoons of milk together in a small bowl, and brush the mixture all over the pie crust. Cut several vent holes in the top of the crust.
• Bake the pie in the preheated oven until the crust is golden brown, about 45 minutes; if the edges are getting too brown, wrap them in aluminum foil.

MASHED POTATO PIE

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the soups, beans and mushrooms. Simmer, uncovered, until heated through. , Meanwhile, combine hot mashed potatoes, egg, salt and pepper. Spread onto the bottom and up the sides of a greased 13x9-in. baking dish or two greased 9-in. pie plates. Spoon beef mixture into potato crust. , Bake at 350° for 45-50 minutes or until lightly browned. Sprinkle with french-fried onions and cheese. Bake for 5 minutes or until cheese is melted.