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Creamy Potato and Vegetable Pie
Creamy Potato and Vegetable Pie is a modern Irish recipe for a classic vegetarian pie of potatoes, leeks, kidney beans and soft cheese baked in a puff pastry shell. The full recipe is presented here and I hope you enjoy this classic Irish version of: Creamy Potato and Vegetable Pie.
prep time
20 minutes
cook time
90 minutes
Total Time:
110 minutes
Serves:
6
Rating: 
Tags : Vegetarian RecipesVegetable RecipesCheese RecipesBaking RecipesBean RecipesIrish Recipes
Creamy Potato and Vegetable Pie: An Irish recipe for a classic vegetarian pie of potatoes, leeks, kidney beans and soft cheese baked in a puff pastry shell.
Ingredients:
500g floury potatoes, chopped
500g leeks, sliced
1 onion, chopped
2 tbsp olive oil
175g mushrooms, sliced
1 red bell pepper, sliced
115g fresh spinach, washed and set aside to drain
425g tin of red kidney beans, drained and rinsed
150g full-fat soft cheese
2 tbsp mixed fresh herbs, chopped
1 tsp garlic, finely minced
2 x 340g packets of puff pastry, thoroughly chilled
beaten egg, to glaze
salt and freshly-ground black pepper, to taste
Method:
Bring a pan of salted water to a boil. Add the potatoes and cook for about 25 minutes or until tender. Drain in a colander and set aside until cold.
Heat the oil in a pan, add the mushrooms and bell pepper and cook until soft then add the spinach and cook until just wilted. Take off the heat then stir in the beans, potatoes and cheese. Stir well to blend then set aside until cold.
Roll out one piece of the pastry on a lightly-floured work surface until about 33 x 25cm in size. Carefully transfer to a lightly-greased baking tray then cover with the potato mixture, leaving a 3cm border all the way around.
Roll out the remaining pastry into a rectangle slightly larger than the first. Dampen the edges of the first piece of pastry, sit the second piece on top and crimp the two pieces together.
Mark diamonds on top with the point of a knife. Brush the top with beaten egg then transfer to a refrigerator and chill for 30 minutes.
Transfer to an oven pre-heated to 200°C (Gas Mark 6) and bake for about 35 minutes, or until well risen and golden brown in colour.
Remove from the oven and allow to cool slightly. Cut into squares and serve warm.
