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
Method
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.
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.Â
Remove weights and lining, put filling in crust; bake for 20 minutes. Cool slightly, top with chips and dill. Serve.Â
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 loafÂ
- Yarrawa Estate 2019 Chambourcin, lime relish
Related stories
Native ad body.
Native ad body.
Native ad body.
