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Intensely potato pie

Rich, hearty and totally over-the-top! - by Fast Ed
  • 17 Jul 2020
Prep: 25 Minutes - Cook: 50 Minutes - Serves 10
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This week, Fast Ed’s continuing his travels in the Southern Highlands and eating his fill of the local produce along the way. Home to rolling hills, historic estates and some outstanding restaurants, the Southern Highlands is also home to something slightly less glamorous, but just as important: the potato! To make the most of this pantry staple, Fast Ed’s cooking up his Intensely Potato Pie, which is just as delicious as it sounds.

Ingredients

4 medium starchy potatoes

100g ghee, melted

Sea-salt flakes and freshly ground black pepper, to season

4 medium waxy potatoes

1 leek, diced

½ head fennel, finely diced

8 cloves garlic, minced

2 Tbsp unsalted butter

2 Tbsp plain flour

250ml chicken stock

1 bunch dill, chopped, plus extra sprigs, to garnish

2 cups crinkle-cut potato chips, broken

Method

  1. Preheat oven to 180 degrees C fan-forced (200 degrees C conventional). Coarsely grate starchy potatoes, then squeeze out excess moisture. Mix with ghee in large bowl and season. Press into sides of 22cm fluted non-stick tart tin. Line with baking paper, then foil, add baking weights and bake for 30 minutes.

  2. Meanwhile, dice and steam waxy potatoes until tender. Saute leek, fennel and garlic in butter in a frying pan for 5 minutes, until softened. Add flour and cook briefly. Add stock and simmer until thickened. Fold in potato and dill. 

  3. Remove weights and lining, put filling in crust; bake for 20 minutes. Cool slightly, top with chips and dill. Serve. 

Potato pie

What’s in Ed’s Esky?

  • Hill Family Farm Dutch cream and Sebago potatoes
  • Redleaf Farm suckling pig
  • Hampden Deli jamon, roasted capsicum frittata, Pines cheese, crusty white loaf 
  • Yarrawa Estate 2019 Chambourcin, lime relish
  • Food
  • Vegetarian Recipes
  • Lunch Recipes
  • Dinner Recipes
Fast Ed
Fast Ed
'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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