Savory pies are a wonderful comfort food that is satisfying when it’s first served and when you’re re-heating it as leftovers.
Potato pies are often made with meat, but this vegetarian one is delicious without adding meat. The Greek yogurt adds protein and a nice creaminess along with some tangy flavor.
I used Melissa’s Ruby Gold Potatoes with the skin on. Mine were halved or quartered. Potatoes can also be shredded or chopped finely for a different texture. You’ll need to reduce the cooking time, if your potatoes are smaller than mine.
Vegetarian Potato Pie
Ready to bake pie crust (homemade or pre-packaged)
1 1/2 lbs. Melissa’s Ruby Gold Potatoes, chopped
1/2 cup Greek Yogurt, plain
1/3 cup onions, chopped
1/3 cup cilantro or parsley, chopped
1 T Kosher Salt
1 T Granulated Garlic
Pre-heat oven to 350°
Total bake time approx. 1 hour
Line a 9″ buttered pie pan with crust – can substitute cooking spray or shortening for the butter, but I like the flavor butter adds.
Combine all other ingredients in a bowl. Mix well.
Add filling to the prepared crust.
Place top crust on the pie. Crimp edges and add ventilation holes.
Put pie in pre-heated oven. Midway through the baking time cover with foil to keep crust from getting too dark.
Pie will be ready and potatoes will be soft and flavorful in about an hour.