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a photo of Triple-Layer Pesto Potato Pie

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.
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