Did you know that potato peels are one of the most prominent contributors to food waste in the US? We have a rule on our homestead that we don’t throw food into the trash. Potato peels can be turned into a tasty dish called potato peel pie. This recipe comes from Guernsey’s heartwarming stories. It’s easy to make and tastes amazing. So, get ready to make a dish that’s both tasty and traditional.
Why I Love This Recipe
As food costs rise and we all look for ways to beat inflation at the grocery store, I find it helpful to draw from the frugality and wisdom of Depression-era cooks to help us stretch our resources and feed our families well on a budget.
You might recall that Hoover stew is a traditional recipe born from hardships, and this potato peel pie recipe is another example of the creativity people used during these tough times.
Potato peels are frequently discarded as trash (or, if you’re more mindful of waste, into the compost), but during the Great Depression and subsequent wartime rationing, nothing edible was put anywhere but onto the menu.
With the popularity of the 2008 historical novel Guernsey Literary and Potato Peel Pie Society (and the film of the same name), potato peel pie may feel more familiar than it would have 20 years ago.
Still, potato peel pie is a very real dish from the early 20th century, and it is possible to make a tasty and budget-friendly version. Serve this dish as you would any potato side dish, with roasted meat or eggs for protein.
What Is Potato Peel Pie
Let’s go back to World War II and the German occupation of Guernsey in the Channel Islands. People there had very little food, so this meant strict food rules, leaving no room for waste.
Potato peel pie uses potato peels for the crust, and the inside is filled with mashed potato. Although the original recipe was developed at a time when resources were limited, this pie is very versatile. Depending on what you have on hand, you can add meats, veggies, and spices to make it your own.
Variations on the Traditional Potato Peel Pie
Exploring different takes on the traditional potato peel pie is fun and rewarding. The original recipe is great, but adding new flavors can make it even better. Here are some ideas to make your potato peel pie special:
- Cheesy Delight – Add shredded cheddar or gouda for a gooey, indulgent twist.
- Herb Infusion – Use fresh herbs like rosemary, thyme, or parsley. They complement traditional flavors well.
- Meat Lovers – Add cooked bacon bits, sausage, or shredded chicken for a heartier pie.
- Vegetarian Twist – Mix in roasted vegetables like bell peppers, zucchini, and carrots for a colorful, healthy pie.
- Spice It Up – Add paprika, cayenne pepper, or curry powder for a spiced-up version with a unique taste.
- Sweet Surprise – Try a sweet version by using apples, cinnamon, and a bit of brown sugar instead of savory fillings.
How to Make Potato Peeling Easy
Peeling potatoes can be easy with the right tips. Here are some simple ways to peel potatoes well, waste less, and use the skins too:
- Boiling Water Technique – Start by boiling potatoes with their skins on. Then, put them in ice water. The peels will come off easily.
- Y-peeler – Get a good Y-peeler. It fits well in your hand and peels potatoes fast.
- Knife Method – You can use a knife if you like. Before boiling, make a small cut around the potato’s middle. After boiling, pull the skin off in two pieces.
In The Homestead Kitchen
This recipe was featured in issue No. 24 of In the Homestead Kitchen Magazine. If you wake up each day thinking about digging in the soil, planting and harvesting fresh vegetables, making your own medicinal tinctures, and creating a well-stocked pantry with preserved foods, then this magazine was designed just for you!
With a subscription, you’ll receive a beautiful, well-designed digital magazine curated with homesteading information, including recipes, DIY projects with step-by-step instructions, specialized tips and tricks, gardening inspiration and ways to keep your homestead productive and running smoothly year-round.
If you prefer a printed copy, we have great news! We plan to print this monthly magazine starting in January 2025, so subscribe today to lock in your low digital price!
Supplies Needed
- Large Saucepan – Choose a pan large enough to hold your chopped potatoes completely submerged in water.
- Sharp Knife – Understanding knife sharpening basics is essential for every homesteading kitchen.
- Grater – Grating the beets as opposed to chopping them works best.
- Cutting Board – Save those countertops!
- Pie Pan – A 9” deep pie dish (a Sauté Panglass or ceramic pie plate works great, or use a springform pan to easily remove the sides as shown in the photos.
- Sauté Pan – Cast iron cookware is my top choice.
- Potato Masher – If you do not have a potato masher, a hand mixer works great.
Ingredients Needed
- Potatoes – Any variety of potatoes works just fine. Choose young thin-skinned potatoes for best results.
- Beet – Wash and finely grate your beet.
- Butter – Learn to make homemade butter!
- Garlic, Peeled – If you don’t have fresh garlic, you can use freeze-dried garlic or ½ tsp granulated garlic. Learn how to grow garlic here.
- Diced Spring Onion – If you do not have spring onion, you can substitute green onion or leeks.
- Salt – I like using a good-quality salt like Redmond Real Salt. (Using that link for Redmond Salt will automatically give you 15% off your order!)
- Pepper – To taste.
- Milk – You may add more milk as needed.
- Optional Toppings – If desired, finish your potato peel pie with 1⁄2 cup crispy bacon or shredded cheddar cheese sprinkled over the top.
How to Make Potato Peel Pie
- Preheat oven to 400°F.
- Set a pot of water on the stove to boil. Peel the potatoes so the peels come off in strips about an inch wide.
- Parboil peels for 3-5 minutes while you chop the potatoes into even-sized chunks.
- Lightly grease a pie pan, then place boiled peels in an even layer to cover the entire bottom and sides of the pan.
- Spread grated beet evenly over the top of the crust, then dot the top of the vegetables with butter and lightly salt.
- Bake crust for approximately 20 minutes, until the vegetables are cooked through and browning.
- While the crust bakes, boil the potato pieces and garlic until the potatoes are fork tender – how long will depend on the size of your pieces.
- Sauté onions or leeks in a teaspoon of butter.
- Combine the remaining butter, cooked onions or leeks, boiled potatoes, garlic, and milk in a bowl and mash manually or mix with a mixer until relatively smooth. Salt and pepper generously, and add a bit of milk if the potatoes are too dry.
- Fill the crust with mashed potato mixture. Return to oven for 30 minutes.
- Top with crumbled bacon or cheese as desired. Serve warm, cut into slices.
FAQ
The Guernsey Literary and Potato Peel Pie Society is a mix of real and made-up stories. It was written by Mary Ann Shaffer and Annie Barrows showing how the islanders survived and kept their spirits strong during the German occupation of WWII.
Potato Peel Pie originated in Guernsey Channel Island during WWII. Under German rule, islanders made it with their limited food supply.
Try adding different fillings, such as cheese, herbs, or vegetables. But the classic version uses just mashed potatoes and potato peel.
Other Posts You May Enjoy
- Hoover Stew: A Taste of American History
- How to Can Potatoes
- Life Lessons From Great-Grandma & the Great Depression Era
- Preparing for Inflation and Food Shortages
- How to Beat Inflation at the Grocery Store
- Eating Well on a Budget (With Tiffany from Don’t Waste the Crumbs)
- Cooking From Home When Times Get Hard
- Homemade Meals Made Easy: Cooking from Scratch
Potato Peel Pie
Equipment
- Large Saucepan
- sharp knife
- Box Grater
- cutting board
- Pie Pan or springform pan
- Sauté Pan
- Potato Masher
Ingredients
- 4 large potatoes
- 1 small beet
- 4 Tablespoons butter divided
- 2 cloves garlic peeled
- 1/4 cup spring onions diced
- salt to taste
- pepper to taste
- 1/2 cup milk or more, if needed
Instructions
- Preheat oven to 400°F.
- Set a pot of water on the stove to boil. Peel the potatoes so the peels come off in strips about an inch wide.
- Parboil peels for 3-5 minutes while you chop the potatoes into even-sized chunks.
- Lightly grease a pie pan, then place boiled peels in an even layer to cover the entire bottom and sides of the pan.
- Spread grated beet evenly over the top of the crust, then dot the top of the vegetables with butter and lightly salt.
- Bake crust for approximately 20 minutes, until the vegetables are cooked through and browning.
- While the crust bakes, boil the potato pieces and garlic until the potatoes are fork tender – how long will depend on the size of your pieces.
- Sauté onions or leeks in a teaspoon of butter.
- Combine the remaining butter, cooked onions or leeks, boiled potatoes, garlic, and milk in a bowl and mash manually or mix with a mixer until relatively smooth. Salt and pepper generously, and add a bit of milk if the potatoes are too dry.
- Fill the crust with mashed potato mixture. Return to oven for 30 minutes.
- Top with crumbled bacon or cheese as desired. Serve warm, cut into slices.
Notes
- Optional Toppings – If desired, finish your potato peel pie with 1⁄2 cup crispy bacon or shredded cheddar cheese sprinkled over the top.
- Nutrition facts do not include optional toppings.
