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guernsey potato peel pie recipe

guernsey potato peel pie recipe

420kcal
3.5 from 2 votes
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Prep 24 minutes
Cook 44 minutes
Total 1 hour 8 minutes
As their name suggests, the traditional Guernsey Potato Paste uses thinly sliced potatoes, onions and bacon laid out in a buttery crust that can’t help but make you feel warm inside. When you think of the name, you may picture potatoes with their jackets off, but it is actually a hearty pie often enjoyed by entire families.
Servings 6 servings
Course Main Course
Cuisine British

Ingredients

  • For the Filling:
  • 900 g 2 lbs potatoes, peeled and thinly sliced
  • 1 large onion thinly sliced
  • 150 –200 g 5–7 oz bacon or salted pork, diced
  • 2 tablespoons butter diced
  • Salt and black pepper to taste
  • 1 teaspoon fresh thyme optional
  • 2 –3 tablespoons milk or cream
  • For the Pastry:
  • 250 g 2 cups all-purpose flour
  • 125 g ½ cup cold butter, cubed
  • 1 pinch salt
  • 4 –6 tablespoons cold water

Equipment

  • Large mixing bowl
  • Sharp knife or mandoline slicer
  • Pie dish (9–10 inch)
  • Rolling Pin
  • Baking sheet
  • Pastry brush

Method

  1. Make the Pastry:
    guernsey potato peel pie recipe
  2. In a bowl, rub the cold butter into the flour and salt until it resembles breadcrumbs. Add cold water gradually until a dough forms. Wrap and chill for 20 minutes.
  3. Prepare the Filling:
    guernsey potato peel pie recipe
  4. Slice the potatoes and onion very thinly. Dice the bacon. Season the potatoes with salt, pepper, and thyme.
  5. Assemble the Pie:
    guernsey potato peel pie recipe
  6. Roll out half the pastry and line the pie dish. Layer potatoes, onions, bacon, and small pieces of butter. Repeat layers until full. Drizzle milk or cream over the top.
  7. Top the Pie:
    guernsey potato peel pie recipe
  8. Roll out the remaining pastry, cover the pie, seal edges, and cut a small slit in the top for steam.
  9. Bake:
    guernsey potato peel pie recipe
  10. Bake at 180°C (350°F) for 1½ to 2 hours, until the potatoes are tender and the crust is golden brown. Cover with foil if the top browns too quickly.
  11. Rest and Serve:
  12. Let the pie rest for 10 minutes before slicing. Serve hot.
    guernsey potato peel pie recipe

Nutrition

Serving180GCalories420kcalCarbohydrates34gProtein14gFat26gSaturated Fat11gPolyunsaturated Fat3gMonounsaturated Fat9gTrans Fat0.3gCholesterol95mgSodium620mgPotassium780mgFiber5gSugar4gVitamin A620IUVitamin C18mgCalcium240mgIron2.1mg

Notes

For the crispiest texture, bake the pie until deeply golden and let it rest for a few minutes before slicing.

  • Wash potato peels thoroughly before using.
  • Russet or Yukon Gold potatoes work best for this recipe.
  • Add cooked bacon or sautéed mushrooms for extra flavor.
  • For a crispier top, broil for 2–3 minutes at the end of baking.
  • Fresh herbs can replace dried thyme for a brighter taste.
  • This pie tastes great both warm and cold.

Tips for Best Results

  • Cut larger potato peels into smaller pieces for even texture.
  • Use freshly shredded cheese for better melting.
  • Do not overbake, or the pie may become dry.
  • Let the pie rest for a few minutes before slicing to help it hold together.

Storage Instructions

  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat in the oven or air fryer for the crispiest texture.
  • Freeze individual slices for up to 2 months.
  • Thaw overnight in the refrigerator before reheating.
guernsey potato peel pie recipe

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