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Guernsey Potato Peel Pie Recipe​

Guernsey Potato Peel Pie Recipe

A traditional pie from the island of Guernsey, this dish transforms simple ingredients like potatoes, onions, and butter into a rich, comforting meal. Quick to prepare, family-friendly, and perfect for weeknights or special dinners. Includes a crisp pastry top and creamy potato filling.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4
Course: Main Course
Cuisine: Island
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g potatoes thinly sliced (peeled or unpeeled)
  • 1 medium onion finely sliced
  • 300 ml whole milk
  • 40 g unsalted butter diced
  • Salt to taste
  • Freshly ground black pepper to taste
  • Ready-rolled shortcrust pastry enough to line pie dish
  • Optional: a pinch of nutmeg or a few sprigs of fresh thyme

Equipment

  • Oven
  • Pie dish (about 9-inch/23 cm)
  • Sharp knife or mandoline
  • Cutting board
  • Mixing bowl
  • Measuring cups and spoons
  • Fork for pricking pastry
  • Spoon for layering

Method
 

  1. Preheat Oven: Preheat to 180°C (350°F). Lightly grease your pie dish.
  2. Prepare Pastry: Line the dish with shortcrust pastry. Trim excess and prick the base with a fork.
  3. Slice Potatoes: Use a sharp knife or mandoline to slice potatoes evenly for even cooking.
  4. Layer Filling: Alternate layers of potatoes, onions, butter cubes, salt, and pepper until all ingredients are used.
  5. Add Milk: Pour milk slowly over the layers to evenly soak the potatoes.
  6. Seal Pie: Cover with pastry, crimp edges, and cut a small slit in the center for steam.
  7. Bake: Bake for 60–70 minutes until the pastry is golden and the filling is tender.
  8. Rest and Serve: Let rest 10 minutes before slicing and serving.

Notes

  • Potato Choice: Waxy potatoes hold their shape; floury potatoes give a softer filling.
  • Flavor Boost: Add cheese, herbs, or cooked bacon for creative twists.
  • Storage: Keep leftovers in an airtight container in the fridge up to 3 days.
  • Reheating: Reheat in the oven at 170°C (325°F) for best results; microwaving may make pastry soggy.
Guernsey Potato Peel Pie Recipe​
Guernsey Potato Peel Pie Recipe​