Potato Peel Pie

Potato Peel Pie is a rustic, budget-friendly dish made from thinly sliced or seasoned potato peels baked into a savory pie. Crispy on the outside and soft inside, it delivers simple comfort food flavor with minimal ingredients, perfect for reducing food waste while creating a satisfying meal or side dish.

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Prep Time 15

Cook Time 1

Total Time 1 15

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

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