Irish potato pie is a rustic, savory dish featuring creamy scalloped potatoes, bacon, and onion in a puff pastry crust. You’ll love enjoying this dish each St. Patrick’s Day or any time of year.
We are definitely a meat and potatoes kind of family.
Of course with all these boys it’s no surprise.
These types of dishes tend to be hearty and satisfying, which is a must when feeding so many big appetites.
And Irish cuisine definitely does meat and potato dishes well so we love making them all March long and getting in the spirit of the Irish.
This potato pie is one such hearty dish we all love.
Buttery, flaky puff pastry, bacon, and potatoes.
It’s hearty enough to be a meal on its own or you could serve it with some corned beef or pork.
Ingredients
To make this you’ll need:
- Puff pastry– Let it thaw.
- Bacon– Chopped into 1/2 inch pieces.
- Butter– Either salted or unsalted is fine. For added authenticity you can use Irish butter like Kerrygold.
- Onion– Thinly sliced.
- Potatoes– Russet potatoes, scrubbed and sliced thinly.
- Heavy cream– Don’t substitute a lower fat dairy here. You want the richness and silkiness from the cream.
- Salt and pepper– To taste
- Garnish– Chives and parsley. This is optional but recommended.
How to Make
Making this is pretty easy.
To do it, start by preheating the oven to 350 F.
Then, roll out the thawed puff pastry sheet and place in pie dish. Set it aside.
Next, fry the bacon pieces until crisp in a medium pan.
Remove the bacon from the pan with a slotted spoon, leaving the grease. Set it aside.
Add the butter and onion to the bacon grease pan and cook until the onion it is just golden.
Then, remove it from the heat, and add the potatoes and bacon back to the pan.
Season the potatoes with salt and pepper to taste.
Scoop the mixture into the pie pan with the puff pastry and then pour heavy cream overtop of filling.
Bake in preheated oven 50-60 minutes, or until potatoes are tender and the pastry is golden brown.
Once the potatoes are tender, remove it from the oven and let it cool for 10 minutes before slicing and serving, garnish with parsley and chives if desire.
Enjoy!
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat them in a warm oven until heated through.
Tips and Tricks
- Vegetarian? Don’t use the bacon and just saute the onions in melted butter.
- Want to add more meat? Add some chopped ham in addition to or in place of the bacon.
- Don’t skip letting the pie cool before slicing. It gives the pie a chance to firm up a bit.
Other Irish Recipes
Irish potato pie is a hearty dish to enjoy this St. Patrick’s Day or anytime you want to indulge in a simple, filling potato side dish. Make it and enjoy!
Looking for other Irish recipes? Try these:
- Colcannon (Irish Mashed Potato Salad)
- Steak & Guinness Pie
- Irish Beef Stew
- Irish Soda Bread Muffins
- Smothered Pork Chops In Guinness Gravy
- One Pot Corned Beef, Cabbage & Potatoes
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Irish Potato Pie
Ingredients
- 1 puff pastry sheet thawed
- 5 slices bacon chopped into ½ inch pieces
- ¼ cup butter
- 1 onion thinly sliced
- 1 lb russet potatoes scrubbed and sliced into thin slices
- ⅔ cup heavy cream
- Salt and pepper to taste about ¼ teaspoon each
- Chives and parsley for garnish optional
Instructions
- Preheat oven to 350 F
- Roll puff pastry sheet and place in pie dish; set aside
- In a medium pan, fry bacon pieces until crisp; remove from pan and set aside
- In the same pan, add the butter and onion and allow to cook until just golden, remove from heat, then add the potatoes and bacon back to the pan along with salt and pepper and toss to coat
- Transfer the mixture to the pie pan with the puff pastry and then pour heavy cream overtop of filling
- Bake in preheated oven 50-60 minutes, or until potatoes are tender and the pastry is golden brown
- Allow to cool 10 minutes before slicing and serving, garnish with parsley and chives if desired
Notes
- Vegetarian? Don't use the bacon and just saute the onions in melted butter.
- Want to add more meat? Add some chopped ham in addition to or in place of the bacon.
- Don't skip letting the pie cool before slicing. It gives the pie a chance to firm up a bit.
Nutrition
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