Do you have a taste for something hearty and comforting? Look no further than the A1 Cheddar Potato Pie, a truly delectable dish that's easy on the wallet and yet extravagant to the palate. With its tantalizing combination of succulent potatoes smothered in a creamy cheddar cheese sauce, all enveloped in a flaky, golden crust, this savory pie is sure to be a hit at any gathering. Prepare to embark on a culinary journey that will introduce you to the perfect balance of flavors and textures, making this dish both irresistible and memorable.
Check out the recipes below so you can choose the best recipe for yourself!
CHEESY POTATO PIE
Simmer ground beef, onion and steak sauce then spoon it into a dish for this Cheesy Potato Pie. Top it with mashed potatoes for a hearty Cheesy Potato Pie. Make this recipe when you need to warm up on chilly nights, or when the family could use some comfort food.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Brown meat with onions in large skillet; drain. Add A.1.; bring to boil. Spoon into 1-1/2-qt. baking dish.
- Mix potatoes and cheese; spread evenly over meat mixture.
- Bake 12 to 15 min. or until heated through (165°F).
Nutrition Facts : Calories 380, Fat 20 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 105 mg, Sodium 800 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 32 g
CHEDDAR POTATO PIE
I got this one in an email from Kraft. Haven't tried this yet, but it looks like a good hearty dish with very little effort!
Provided by yooper
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook and stir meat and onion in large skillet 4 to 5 minutes.
- Add steak sauce, bring to a boil.
- Reduce heat; simmer for 5 to 7 minutes.
- Spoon into 1-1/2-quart casserole.
- Mix mashed potatoes and cheese.
- spread mashed potato mixture evenly over meat mixture.
- Bake at 350 for 12 to 15 minutes or until thoroughly heated.
CHEDDAR CHEESE AND ONION PIE
Categories Cheese Egg Onion Potato Appetizer Bake Vegetarian Cheddar Fall Winter Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 17
Steps:
- Make dough:
- Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
- Drizzle evenly with 8 tablespoons (1/2 cup) ice water and gently stir with a fork (or pulse in processor) until incorporated.
- Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
- Turn out mixture onto a work surface and divide into 6 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute butter. Gather dough together with scraper and press into 2 balls, one slightly bigger than the other, then flatten into disks. Chill each disk, wrapped in plastic wrap, until firm, at least 1 hour.
- Make filling and glaze while dough chills:
- Peel potato and cut into 1/4-inch dice (3/4 cup). Steam potato in a steamer set over boiling water, covered, until just cooked through, about 3 minutes. Transfer to a plate to cool.
- Cook onion in butter in a 10-inch heavy skillet over moderately low heat, stirring, until softened, 8 to 10 minutes. Transfer to plate to cool.
- Whisk together 2 eggs, cream, thyme, salt, and pepper in a large bowl until combined well. Stir in potato, onion, and cheese.
- Whisk remaining egg in a small bowl and reserve for egg glaze.
- Assemble and bake pie:
- Put oven rack in middle position and put a large baking sheet on it, then preheat oven to 425°F.
- Roll out larger piece of dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin and fit into tart pan. Spoon filling evenly into pie shell and brush some of egg glaze on rim of shell.
- Roll out smaller piece of dough into a 12-inch round in same manner, then cover pie with it. Trim edges of pie, leaving a 1/2-inch overhang, then press edges together and crimp decoratively.
- Brush top of pie lightly with some of remaining egg glaze. Cut several steam vents in top crust with a small sharp knife.
- Bake pie on hot baking sheet until golden brown, 35 to 40 minutes. Cool on a rack at least 15 minutes. Serve warm or at room temperature.
BEEF, CHEDDAR AND POTATO PIE
No need to wait until the end of the meal to get your pie fix! {Everyday with Rachel Ray, Recipe by Rori Trovato}
Provided by Alley Barbie
Categories Savory Pies
Time 1h30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees. In a skillet, combine the beef, carrots, onion, celery, garlic and potato and cook, breaking up the meat, over medium-high heat until the beef is cooked through and some liquid has evaporated, about 15 minutes. Lower the heat to medium, add the beer and cook for 10 minutes. Add the cheese, 2 teaspoons salt and 1/2 teaspoon pepper. Let cool.
- On a floured surfaced, roll 1 puff pastry sheet into a 12-inch round. Place in a 10-inch skillet or deep pie dish. Roll the remaining puff pastry sheet into an 11-inch round. Using a slotted spoon, transfer the meat mixture to the skillet. Lightly brush the edge of the crust with some of the egg wash, then place the second sheet on top. Press edges to seal, then trim to a 1/2-inch edge.
- Place the pie on a baking sheet. Brush the top with more of the egg wash and cut an "X" into the pastry. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake for 45 minutes, tenting with foil if the crust darkens too quickly. Transfer to a rack to cool for 15 minutes.
- **TIP: Bake the pie up to 1 day ahead, then reheat in a 350 degree oven for 20 minutes.**.
Nutrition Facts : Calories 741.6, Fat 50.4, SaturatedFat 18.8, Cholesterol 133.1, Sodium 425.1, Carbohydrate 36.2, Fiber 2.1, Sugar 2.5, Protein 33.8
CRUSTY CHEDDAR PIES
This recipe has been designed to be made ahead and frozen - a family-friendly batch pie, with cheesy mashed potato atop hidden broccoli, leeks and celery
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 1h45m
Yield Makes 8 individual pies
Number Of Ingredients 12
Steps:
- Bring a large pan of salted water to the boil. Put the leeks, broccoli and celery in a large steamer. Add the potatoes to the water and cook for 20 mins, with the vegetables steaming on top, until all are tender. Drain the potatoes, then mash with plenty of seasoning, 25g of the butter and all the yogurt.
- While the veg cooks, pour the milk into a pan, add the flour, both mustards and remaining butter, and cook over a medium heat, whisking all the time, until smooth and thickened. Stir in half the cheese and season. Remove from heat.
- Divide the steamed veg and peas between 8 individual pie dishes. Pour over the sauce and top with the mash, then sprinkle over the remaining cheese.
- Pack into freezer bags and use within 3 months. To serve, unwrap and put the dishes on a baking tray in the cold oven, then set to 200C/180C fan/ gas 6. Bake for 50-55 mins until bubbling and hot all the way through.
Nutrition Facts : Calories 498 calories, Fat 25 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 23 grams protein, Sodium 1.2 milligram of sodium
MOM'S TWO-CRUST POTATO PIE
I grew up in a Catholic family, when Catholics could not eat meat on Fridays. Fish and a side dish were Friday meals. One particularly favorite side-dish was this recipe. Hearty, filling and delicious! Cubed ham and finely chopped onions can be added to the potato and cheese mixture if you want more of a one-dish meal. Use American, muenster, havarti, or brie cheese. Happy cooking!
Provided by Sandra G
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 1h20m
Yield 6
Number Of Ingredients 8
Steps:
- Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash the potatoes with 1/4 cup butter, 1/4 cup milk, salt, and black pepper to make medium-stiff mashed potatoes; stir in the American cheese.
- Preheat oven to 375 degrees F (190 degrees C).
- Fit a crust into a 9-inch pie dish, and fill with the potato mixture. Place the top crust on the pie, roll the edges together and crimp with a fork to seal. Stir the melted butter and 2 teaspoons of milk together in a small bowl, and brush the mixture all over the pie crust. Cut several vent holes in the top of the crust.
- Bake the pie in the preheated oven until the crust is golden brown, about 45 minutes; if the edges are getting too brown, wrap them in aluminum foil.
Nutrition Facts : Calories 587.5 calories, Carbohydrate 65.2 g, Cholesterol 33.6 mg, Fat 32.3 g, Fiber 6.9 g, Protein 10.5 g, SaturatedFat 12.7 g, Sodium 532.9 mg, Sugar 2.3 g
EASY CHEDDAR CHEESE POTATO BAKE
This is a recipe I threw together one day. A great side dish for any occasion. You may wish to add broccoli pieces to this recipe.
Provided by skmccormick
Categories Side Dish Potato Side Dish Recipes
Time 1h15m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
- Layer the potatoes into the prepared baking dish. Mix together the soup, milk, and melted butter in a bowl until thoroughly combined; pour the mixture over the potatoes.
- Bake uncovered in the preheated oven on a lower rack until the potatoes are tender, about 1 hour.
Nutrition Facts : Calories 412.7 calories, Carbohydrate 57.5 g, Cholesterol 39.7 mg, Fat 16.3 g, Fiber 6.5 g, Protein 9.2 g, SaturatedFat 9.5 g, Sodium 676 mg, Sugar 6.9 g
Tips:
- Use a good quality cheddar cheese for the best flavor. A sharp cheddar will give the pie a more intense flavor, while a mild cheddar will be more subtle.
- If you don't have a food processor, you can grate the potatoes and cheese by hand. However, a food processor will make the job much easier.
- Be sure to drain the potatoes well after boiling them. This will help to prevent the pie from becoming watery.
- If you want a crispy crust, brush the top of the pie with melted butter before baking.
- Let the pie cool for at least 15 minutes before slicing and serving. This will help the pie to set and hold its shape.
Conclusion:
A1 Cheddar Potato Pie is a delicious and easy-to-make dish that is perfect for any occasion. It's a great way to use up leftover potatoes, and it's also a great side dish for a holiday meal. With its creamy filling and crispy crust, this pie is sure to be a hit with everyone who tries it.
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