Savory Mashed Potato Pie - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
While savory vegetable pies are not as well known in this country as meat pies, they offer a creative way to dress up everyday foods. Serve a wedge of this attractive tomato-topped pie as a side dish for a company dinner or as a light luncheon main dish.
Ingredients
- 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
- 2 cups water
- 3 tablespoons butter or margarine
- 1/2 teaspoon salt, if desired
- 1/2 teaspoon garlic powder
- 1/8 teaspoon white pepper
- 2 1/2 cups Hungry Jack® mashed potato flakes
- 1/2 cup sour cream
- 1/4 cup real bacon bits, or 4 slices bacon, cooked, crumbled
- 1/2 cup thinly sliced green onions (about 8 medium)
- 1 cup shredded Cheddar cheese (4 oz)
- 2 small tomatoes, thinly sliced
- 1 tablespoon olive or vegetable oil
Instructions
- Heat oven to 450 °F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch deep-dish glass pie pan or 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool while making mashed potatoes.
- Meanwhile, in 3-quart saucepan, mix water, butter, salt, garlic powder and pepper. Heat to boiling. Remove from heat. Stir in potato flakes, 1/2 cup sour cream and the bacon bits.
- Sprinkle 1/2 cup onions in bottom of cooled baked shell; sprinkle with cheese. Spoon and spread potato mixture evenly over cheese. Arrange tomato slices around edge, overlapping if necessary. Brush potato mixture and tomatoes with oil.
- Reduce oven temperature to 400 °F; bake 15 to 20 minutes or until thoroughly heated in center. Cool 5 minutes. To serve, sprinkle with 2 tablespoons onions. Cut into wedges; top each serving with 1 tablespoon sour cream.
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