Triple-Layer Pesto Potato Pie
Potato cakes (or potato farls) are a classic part of an Irish breakfast. We know – potatoes and Ireland is a bit of a stereotype…but turning them into a triple-layer potato pie was just too much fun to resist.. Crispy rosti base, creamy spinach & Lovely Basil pesto mash, and a golden gratin top brushed with The Happy Pear Sun-Dried Tomato Pesto. Perfect St Patrick’s Day party food!
Takes 1 hour 50 minutes
Serves 8
Ingredients
Rosti Base
- 800 g floury potatoes peeled
- 1 small onion finely grated (optional)
- 1 tbsp plain flour
- 1 tsp sea salt
- Black pepper
- 2 –3 tbsp olive oil
Spinach & Basil Pesto Mash
- 600 g floury potatoes peeled & chopped
- 150 g baby spinach fresh or frozen
- 30 g olive oil
- 2 –3 tbsp milk or oat milk
- 3 –4 tbsp lovely basil pesto
- Salt & pepper
- Pinch of nutmeg optional
Gratin Top
- 500 g waxy potatoes very thinly sliced
- 3 –4 tbsp The Happy Pear Sun-Dried Tomato Pesto
- Olive oil
- Salt & pepper
Instructions
Make the Rosti Base
- Grate the potatoes (and onion if using)
- Squeeze out as much liquid as possible – the drier, the crispier.
- Mix with flour, salt, pepper and olive oil.
- Press firmly into a lined or well-oiled round baking dish or ovenproof pan.
- Bake at 190°C for 30–35 minutes until golden and crisp.
Spinach & Basil Pesto Mash
- Boil the potatoes until soft, then drain well.
- Wilt the spinach, squeeze out excess liquid, and finely chop.
- Mash the potatoes with oil, oat milk, salt and pepper.
- Stir through the spinach and The Happy Pear Lovely Basil Pesto, creating a creamy, green mash.
- Spread evenly over the baked rosti base and smooth the top.
Gratin Top
- Toss the sliced potatoes with a little olive oil, salt and pepper.
- Arrange in overlapping layers over the mash.
- Brush generously with The Happy Pear Sun-Dried Tomato Pesto for a golden orange topping and burst of flavour!
Bake
- Cover loosely with foil and bake at 190°C for 30 minutes.
- Remove foil and bake for another 20–25 minutes until golden and tender.
- Finish with an extra brush of The Happy Pear Sun-Dried Tomato Pesto for colour and flavour.
To Serve
- Let it rest for 10 minutes, then slice and serve.
- Great with a simple green salad or some steamed greens on the side.
