April 21, 2014

Potato Pie for Lent or Anytime ~~ Inspired by Kevin Dundon and the Great Freeze of 2014

Lenten MealPicture this:  it was the middle of Lent.  I need to make a meatless meal but did not want to have fish, grilled cheese, eggs, waffles, french toast, etc.  It was one of those days where green salads wouldn't cut it.  Too cold and not cozy if you know what I mean.

As it was still in the bitter cold range on the other side of my front door, I did not want to venture out in the, "Is the car lock frozen?" day.  Grocery store parking lots were for the most part, unplowed.  And driving amongst the pot holes on the roads is less fun than driving bumper cars at the amusement park. Meaning, not fun at all.

I said there must be something in the house to cook which will be hot, hearty, and taste good, too.   To have a think and procrastinate, I had a sit down on the couch with my tea and turned on the tv. Flipping channels as we do, I had a glimpse of some potatoes, cream, and puff pastry.  The program was nearly over, but I got the jist of it and caught the chef's name.  A few days later I searched online and found his recipe at RTE Food.

I was inspired to make it because this was so easy to prepare and cook.  It didn't take a lot of prep time, no boiling of the potatoes ahead and premade pastry made it faster to assemble.  I had unused puff pastry in the freezer from Christmastime and wanted to make something out of it as I was sick of seeing it every time I opened the freezer door.  I also had some mixed shredded cheeses waiting to be used.

On my next shopping trip I bought the Yukon Gold potatoes, a small container of Whipping Cream, a bag of fresh whole Carrots, and a small package of fresh Asparagus Spears.  I figured the potatoes on their own wouldn't be quite hearty enough so the roasted veg would be good sides.

Kevin Dundon inspired meal
If you look at Kevin's recipe on the newspaper site above, it's easy to follow.  I changed it of course, as I didn't have fresh herbs, I used dried and I added a handful of cheese to the potato cream mixture before it went into the oven.  If I remember correctly, he suggested adding cheese- and I did!

Because the recipe used only half of the cream, the following week I made the potato cream combo again, but added thawed cooked small shrimp and thawed frozen mixed veg.  I didn't bake it in the oven, or add cheese, but served it as a meal without a pastry crust.

I imagine you could add any cooked and cut up meat or poultry and veg to the potatoes and it would be pretty tasty.  A basic potato, cream, and herb combo that was easy to make and versatile, too.  Thanks, Kevin.


10 comments :

Dee Lapin said...

My husband would love this!

Craftymoose Crafts said...

That sounds and looks really tasty. I also like grilled or roasted carrots.

Gloria said...

Dee, It tasted great, hope you and hubs enjoy it some time.

Deb, I recently got into the roasted veg thing, and now I like them much more than before. Lots of vitamins!

Magic Love Crow said...

Hey Gloria ;o) Sorry I am late coming around! It has been a crazy week! This looks so yummy! I have to tell mom about it! I really love roasted vegetables ;o) Mom does it all the time! Big Hugs ;o)

Magic Love Crow said...

Gloria, I couldn't wish you a Happy Easter on your other post, because there was no comments. So, I wanted to say, I hope you had a very Happy Easter, filled with many blessings ;o) Hugs ;o)

Gloria said...

No prob, Stacy. Hope your Easter was a good one, too. Thanks so much for the good wishes.

Learning a new computer takes time, if you haven't gotten the extra monitor, I think it's a good idea for you because of your work.

It's cold here, hope Spring comes back shortly!

Hello to your Mom!

Starla Jimenez said...

Looks yummy! Thanks for sharing!

Gloria said...

Thank you Starla!

Katherines Corner said...

wonderful, yummy, home cookin'. Love it. Thank you for sharing at the Thursday Favorite Things Blog Hop ♥

Gloria said...

Yes, I'm cooking from (almost) scratch these days. Enjoy experimenting! Thanks for visiting, Katie.

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