This Potato Pie is delicious and filled with corn, pepper, and mushrooms.However, there is a sweet, savory and delicious pie that you might not have tried before: Baked Potato Pie. This hearty dish is a perfect option for a cozy night in or a family gathering. The combination of creamy mashed potatoes, corn, pepper, mushroom, and melted cheese all served in a flaky pie crust will leave your taste buds begging for more. It’s an ideal dish that can be easily customized by adding your favorite ingredients such as green onions, sour cream, and chives. This dish is not only delicious but also easy to make. With just a few simple steps, you can create a mouthwatering baked potato pie that will impress your guests and leave them wanting the recipe. Plus, you can easily make the pie in advance and reheat it when you’re ready to serve.
Course: Vegetarian
Cuisine: Caribbean
Ingredients
- 1 1/2 lbs potato
- 1 cup cheese + extra for topping
- 1/2 cup chopped celery
- 1/2 cup whole kernel corn
- 1/4 cup mushrooms sliced
- 1/2 medium onion chopped finely
- 1 pimento pepper chopped finely
- 2 tbsp butter
- 1 1/2 cup evaporated milk
- 2 tbsp flour
- 1 red sweet pepper
- Parsley and paprika for garnish
Instructions
- Wash and boil potatoes. Peel and cut into cubes. Set aside.
- MAKE THE WHITE SAUCE: Melt the butter, add the pimento pepper, onion and flour. Let simmer for 1 minute.
- Add the milk and stir until it thickens, then turn off stove. Add the mushrooms and whole kernel corn to the cubed potatoes
- Pour the white sauce over the potatoes and mix. Add the cheese, celery and sweet pepper and mix evenly. Place in a greased dish 12″ x 8″ x 2″. Top with grated cheese and garnish with parsley and paprika.
- Note: For the cheese I grated 1 cup of Cheddar Cheese to mix and I used grated Parmesan on the top.
- Bake in a 350 degrees F oven for 30 minutes. Serve cool.
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Recipe © Simply Trini Cooking. All rights reserved
Potato Pie (Baked)
Ingredients
- 1 1/2 lbs potato
- 1 cup cheese + extra for topping
- 1/2 cup chopped celery
- 1/2 cup whole kernel corn
- 1/4 cup mushrooms sliced
- 1/2 medium onion chopped finely
- 1 pimento pepper chopped finely
- 2 tbsp butter
- 1 1/2 cup evaporated milk
- 2 tbsp flour
- 1 red sweet pepper
- Parsley and paprika for garnish
Instructions
- Wash and boil potatoes. Peel and cut into cubes. Set aside.
- MAKE THE WHITE SAUCE: Melt the butter, add the pimento pepper, onion and flour. Let simmer for 1 minute.
- Add the milk and stir until it thickens, then turn off stove. Add the mushrooms and whole kernel corn to the cubed potatoes
- Pour the white sauce over the potatoes and mix. Add the cheese, celery and sweet pepper and mix evenly
- Place in a greased dish 12″ x 8″ x 2″. Top with grated cheese and garnish with parsley and paprika.
- Note: For the cheese I grated 1 cup of Cheddar Cheese to mix and I used grated Parmesan on the top.
- Bake in a 350 degrees F oven for 30 minutes. Serve cool.
