Potato, Leek and Carrot Pie Recipe #330440
Substantially adapted from Chris Walton's - a reader's - recipe in a recent issue of 'Woman's Day'. I don't like hot and spicy foods, but if hot and spicy is your thing, please don't hesitate to make the appropriate additions to meet your taste preferences: cayenne pepper, red pepper flakes, whatever... I've listed thyme, rosemary and sage as optional herbs to be added, influenced by a recent purchase of a rosemary and sage blend of herbs in a mini grinder - which is the most wonderfully flavoursome blend - which I've been using in just about every recipe of late. Fortunately, I don't often make desserts or cakes!
1¼ hours | 20 min prep
SERVES 4 -6
- 1 onion, chopped
- 3 garlic cloves, chopped
- 2 leeks, thoroughly washed and chopped
- 1-2 teaspoon olive oil
- 2 cups potatoes, grated
- 2 cups tasty cheese, grated
- 1 cup carrot, grated
- 1 egg, lightly beaten
- 1/2-1 tablespoon lemon juice, freshly squeezed
- 1/4 cup parsley
- 1/4 cup breadcrumbs
- 1/4 teaspoon dried thyme (optional)
- 1/4 teaspoon dried rosemary (optional)
- 1/4 teaspoon sage (optional)
- salt, to taste
- fresh ground black pepper, to taste
- 1/2 cup parmesan cheese, grated, to sprinkle on top of the finished dish (optional)
- salad greens, to serve
- Preheat the oven to 180°C; sauté the onion, garlic and leek in 1-2 teaspoons of olive oil in a (preferably non-stick) pan until just softened, then allow them to cool; and lightly grease a 4-5-cup capacity ovenproof dish.
- Combine all the ingredients in a large bowl and season to taste with salt and freshly ground black pepper.
- Transfer the mixture into the prepared ovenproof dish; add the (optional) grated parmesan (if using) and bake for 40-45 minutes until the top is golden; cut into slices and serve with salad greens.
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5 stars