Guernsey Potato Peel Pie
300kcal
Ingredients
- 1 ½ lb starchy potatoes 700 g, russet or Maris Piper, scrubbed
- 3 tbsp butter 40 g, divided
- 1 cup cooked beetroot 150 g, diced
- 1 small onion 110 g, finely chopped
- 3 tbsp milk 45 ml, warm
- 1 tsp fine salt plus a pinch for the peels
- ¼ tsp black pepper
- 1 tsp fresh thyme or chives chopped, optional
- ½ cup grated cheddar 50 g, optional
Equipment
- Large mixing bowl
- Sharp knife or mandoline slicer
- Pie dish (9–10 inch)
- Rolling Pin
- Baking sheet
- Pastry brush
Method
- Heat the oven to 400°F (200°C). Scrub the potatoes and peel them thickly with a paring knife, leaving about ⅛ inch of potato on the skins. Cut away any green patches or eyes.
- Toss the peels with 1 tbsp melted butter and a pinch of salt. Press them skin-side down into an 8-inch (20 cm) pie dish, overlapping and up the sides. Bake 15 to 20 minutes until crisp at the edges.
- Meanwhile, cut the peeled potatoes into chunks, cover with cold salted water and simmer 12 to 15 minutes until tender. Cook the onion in 1 tbsp butter over medium heat for 6 to 8 minutes until soft.
- Drain the potatoes, let them steam dry 1 minute, then mash with the remaining butter, warm milk, salt and pepper.
- Gently fold the onion, diced beetroot and herbs into the mash. Spread over the crisped peels, rough up the top with a fork and sprinkle with cheese if using.
- Reduce the oven to 375°F (190°C) and bake 20 to 25 minutes until golden in spots. Rest 10 minutes before slicing.
Nutrition
Serving1servingCalories300kcalCarbohydrates36gProtein7.5gFat13.5gSaturated Fat7gPolyunsaturated Fat3gMonounsaturated Fat9gTrans Fat0.3gCholesterol95mgSodium650mgPotassium780mgFiber5gSugar5gVitamin A620IUVitamin C18mgCalcium240mgIron2.1mg
Notes
- Book-style version: raw peels in the pan, potato and beet boiled and mashed with milk, baked 15 minutes at 375°F.
- Cut away green patches and sprouts on potatoes; very green or bitter potatoes should be discarded.
- Variation: crumble 4 strips crisp streaky bacon into the mash.
- Keeps 3 days refrigerated; reheat in the oven to keep the peels crisp.
- Nutrition is an estimate per serving, with cheese.