Updated: May 12
The perfect side dish to accompany any meal. Adults and kids will love it equally. My family ate almost the entire pie tonight. We had only two pieces leftover.
Peel, rinse and cube potatoes. Place into a pot with cold water and cook on high. Allow to come to a boil and boil until potatoes are soft.
As potatoes cook, prepare your vegetables for stuffing. Wash celery and dice very small. Peel carrots and grate. Peel sweet potato and grate. Dice red onion and mince garlic. Set aside.
For amazing gluten free pasta recipes, check out my category Gluten free pasta.
Drain potatoes and place into a large bowl. Add butter, milk and salt. (See The Secret to Mashed Potatoes) Mix until smooth.
Add flour to potatoes and blend together well using a large spoon. Brush olive oil on bottom and sides of pan. Place about 1/2 to 3/4 potatoes into pan and smooth out, going up the sides and leaving a well in the middle for the stuffing. It should look like a pie crust. Set aside.
Coat the bottom of a pan with olive oil. Add celery to oil heated on medium. Allow to soften a bit then add carrots. Stir around and when carrots start to soften add red onion. Allow onion to cook until almost soft. Stir often. When onion has softened, add garlic. Stir and cook until garlic is aromatic. Season with garlic powder and salt to taste. Allow to cook about half a minute, stirring continuously so the garlic powder doesn't burn. Remove from burner and set aside.
The brand of gluten free breadcrumbs I use is very coarse. I grind the breadcrumbs down to a sand like texture sometimes depending on the meal I'm making.
Place vegetable filling into the well of the potato crust. Smooth evenly. Plop the remaining mashed potatoes on top and smooth over top. Sprinkle breadcrumbs evenly over the mashed potatoes. Drip melted butter over breadcrumbs.
Place into a preheated 350 degree oven and bake for 35 minutes. You will bake more after adding cheese.
Cube your cheese just before the timer goes off for the pie. Remove pie from oven. Cover the top with the cheese. Place back in the oven for another 15 minutes.
After baking, broil about 1 to 2 minutes to brown top. Watch as you broil, don't walk away as it can easily burn.
Remove from oven and allow to cool 10 to 15 minutes so pie sets. Serve and enjoy.
I had mine with a gluten free bean patty and roasted brussels sprouts. For another gluten free bean patty recipe, click green link.
My husband and parents also enjoyed this delicious dish. There were only two pieces left after dinner. Store in a glass container to heat up for lunch or dinner another day.
Ingredients:
Yellow potatoes - enough to fill the pan like a pie crust
1/2 cup Gluten free breadcrumb
2 heaping tablespoons Gluten free flour
2 stalks celery minced
2 medium to large carrots grated
1 medium sweet potato grated
1/2 small red onion diced small
4 cloves garlic minced
Olive oil for coating bottom of pan and frying vegetables
Garlic powder to taste - I use McCormick it's gluten free unless otherwise stated
Salt to taste
2 tablespoons butter for mashed potatoes
1/4 cup milk for mashed potatoes
4 tablespoons melted butter for topping
Swiss cheese cubed - enough to cover top of pie
click picture for link to link party
