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Savory Mashed Potato Pie

Prep 35 min
Total 60 min
Ingredients 15
Servings 8

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. MORE+ LESS-

Bake-Off® Contest 37, 1996

Christina Hurst

Atlanta, Georgia

Ingredients

Pie

box Pillsbury™ refrigerated pie crusts, softened as directed on box

cups water

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)

cup shredded Cheddar cheese (4 oz)

small tomatoes, thinly sliced

tablespoon olive or vegetable oil

Garnish

tablespoons thinly sliced green onions (2 medium)

1/2

cup sour cream

Steps

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1

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.
2

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.
3

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.
4

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.