Tato Pie
Cozy, comforting, and irresistibly hearty, Tato Pie is the ultimate fusion of a classic shepherd's pie and creamy mashed potato casserole. This recipe features fluffy, buttery russet mashed potatoes layered over a vibrant medley of sautéed vegetables including carrots, peas, and onions, all enveloped in a rich, savory thyme-infused gravy. Topped with melty cheddar cheese and optionally encased in a golden pie crust for added flair, this dish is baked to perfection for a bubbling, golden finish. Perfect for family dinners or chilly evenings, this flavorful, crowd-pleasing pie uses simple pantry staples but delivers big on taste and satisfaction. With easy prep and versatile serving options, Tato Pie is bound to become your new go-to comfort food.
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 4 tablespoons Unsalted butter
- 0.5 cup Whole milk
- 1 cup Cheddar cheese, shredded
- 1 tablespoon Olive oil
- 1 medium Yellow onion, chopped
- 2 medium Carrots, diced
- 1 cup Frozen peas
- 2 cloves Garlic, minced
- 2 tablespoons All-purpose flour
- 1 cup Vegetable or chicken broth
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large Egg, beaten (for brushing)
- 1 piece Store-bought pie crust (optional)
Instructions
Preheat your oven to 375°F (190°C).
Peel and chop the potatoes into chunks. Place them in a large pot, cover with water, and bring to a boil. Cook for 15-20 minutes, or until the potatoes are fork-tender. Drain and return to the pot.
Add butter and milk to the potatoes, then mash until smooth. Stir in half of the shredded cheddar cheese. Season with salt and pepper to taste, then set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and diced carrots, cooking for 5-7 minutes until softened.
Add the minced garlic and cook for another 30 seconds until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Gradually pour in the broth while stirring, allowing the mixture to thicken into a gravy-like consistency.
Stir in the frozen peas, fresh thyme leaves, salt, and black pepper. Cook for an additional 2 minutes, then remove from heat.
If using a store-bought pie crust, press it into a 9-inch pie dish. Otherwise, proceed without a crust for a simpler casserole-style pie.
Spread the vegetable filling evenly into the pie dish. Layer the mashed potatoes over the top, spreading them to the edges to create a seal.
Sprinkle the remaining shredded cheddar cheese over the mashed potatoes.
If using, brush the edges of the crust with the beaten egg to achieve a golden finish during baking.
Place the pie dish on a baking sheet to catch any overflow, and bake for 25-30 minutes, or until the top is golden and bubbly.
Allow the Tato Pie to cool for 5-10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
3628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.4 g | 224% | |
| Saturated Fat | 76.7 g | 384% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 445 mg | 148% | |
| Sodium | 5221 mg | 227% | |
| Total Carbohydrate | 439.3 g | 160% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 44.7 g | ||
| Protein | 96.5 g | 193% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 1314 mg | 101% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 7454 mg | 159% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
