Potato Peel Pie
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.
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Servings: 8 servings
Calories: 208kcal
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
- ¼ cup spring onions diced
- salt to taste
- pepper to taste
- ½ 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.
Nutrition
Calories: 208kcal | Carbohydrates: 34g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 70mg | Potassium: 843mg | Fiber: 4g | Sugar: 3g | Vitamin A: 238IU | Vitamin C: 38mg | Calcium: 48mg | Iron: 2mg
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