This 5-Ingredient British Potato Pie Is My New Favorite Comfort Dinner
Prep
30 mins
Cook
55 mins
Servings
8
Difficulty
Medium
This potato pie has completely stolen my heart, and I think you'll understand why the moment you taste it. With just five simple ingredients and under an hour and a half from start to finish, it's the perfect weeknight dinner that feels fancy without any fuss. Yukon gold potatoes are my secret weapon here, offering a naturally buttery flavor and smooth texture while providing excellent vitamin C and potassium. The beauty of this recipe is how economical it is, using pantry staples you likely already have on hand. It's pure comfort in every bite, and honestly, I've been making it constantly because it's so ridiculously easy.
Ella x
Ingredients
- 11(17.3-ounce) package frozen puff pastry (2 sheets), thawed)
- 12 pounds yukon gold potatoes(peeled and sliced 1/8 to 1/4-inch thick)
- 5 tablespoonsunsalted butter(divided)
- 2 mediumyellow onions(thinly sliced)
- 1all-purpose flour(for work surface)
- 1 teaspoonkosher salt(plus more for cooking water)
- 1 teaspoonblack pepper
- 1 largeegg
- 1 tablespoonwater
Detail level
Instructions
- 1
Remove the puff pastry from the freezer and let thaw at room temperature while preparing the potatoes and onions.
- 2
Add the peeled, sliced potatoes to a large saucepan. Add enough cold water to cover the potatoes and salt to taste. Bring to a boil over high heat. Reduce the heat to medium, and simmer for 5 minutes. The potatoes won’t be completely tender, but a sharp knife will pierce them with little resistance. Remove from the heat and drain the potatoes. Return the potatoes to the pot, and set aside to cool slightly.
- 3
In a large nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Add the onions and cook until softened and translucent but not browned, about 10 minutes. Set aside to cool slightly.
- 4
On a lightly floured surface, roll out the puff pastry until it is large enough to cut out an 11-inch circle. Fit the dough circle into a 9-inch deep-dish pie plate. Prick the dough all over with the tines of a fork. Combine the salt and pepper in a small bowl. Layer one-third of the potatoes into the base of the pie, then one-third of the onions, and season with one-third of the salt and pepper mixture. Repeat twice more until all the potatoes and onions have been used. Dot the remaining 3 tablespoons of butter over the final layer of onions.
- 5
Roll out the second sheet of puff pastry. Cut out an 11-inch circle and place it over the pie filling. Tuck the edges of the top crust under the bottom crust, then crimp the edges all the way around the pie.
- 6
In a small bowl, whisk together the egg and water. Use a pastry brush to brush the top of the pie with the egg wash. Use a sharp knife to pierce the top crust several times to create steam vents. Bake the pie until the top is golden brown, about 45 minutes.
- 7
Transfer the pie to a wire rack. Let it cool for at least 10 minutes before slicing and serving. Store leftovers, covered, in the refrigerator for up to 3 days. Love the recipe? Leave us stars and a comment below!
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