Wholemeal potato pie

Wholemeal potato pie

The Potato Cookbook

Potatoes plus pie equals comfort food heaven. Make the pie crust wholemeal and add silverbeet to the filling and it’s the centrepiece of a fine meal. Try it with a big green salad and some roasted carrots.


Quantity Ingredient
6 medium waxy potatoes, peeled and chopped into quarters, about 1 kg
1/2 teaspoon salt, for the cooking water
3 tablespoons olive oil
1 medium onion, diced
1 bunch silverbeet
or 250 grams baby english spinach leaves
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon nutmeg, freshly grated
185 grams grated cheddar cheese

For the pastry

Quantity Ingredient
450 grams wholemeal flour
250 grams unsalted butter, cubed
1 teaspoon sea salt
80ml cold water, as needed
1 egg, at room temperature


  1. Put the potatoes and salt in a medium saucepan and cover with cold water. Bring to the boil and simmer until tender, about 15–20 minutes, testing with the point of a sharp knife. Drain the potatoes and return them to the saucepan over low heat for 1 minute to ensure any excess water has evaporated.
  2. Meanwhile, heat 2 tablespoons of olive oil in a frying pan over medium heat and cook the onion until soft and golden, about 5 minutes.
  3. To prepare the silverbeet, remove and discard the thick white stalks and slice the green leaves. Add to the frying pan and cook until wilted and softened, about 4 minutes. Remove from the heat and stir in the sea salt, pepper and nutmeg.
  4. Transfer the potatoes to a large mixing bowl and very lightly mash them with a fork so that pieces of potato are still visible. Add the silverbeet mixture, cheese and 1 tablespoon of olive oil and mix together with a large metal spoon. Set aside until completely cold.
  5. Preheat the oven to 200°C and place a baking tray in the oven. You need a 23 cm round pie dish (use a metal pie dish if you have one).
  6. To make the pastry, process the flour, butter and sea salt in a food processor until it resembles fine breadcrumbs. Add the water, a little at a time, and process until it clumps together (you may not need all of the water). On a lightly floured work surface, knead the pastry until smooth, about 1 minute. Form the pastry into a disc with your hands and cover in plastic wrap. Refrigerate for 20 minutes.
  7. Cut off a third of the pastry and set aside. On a lightly floured work surface, roll out the remaining two-thirds of the pastry until 3 mm thick and large enough to line the pie dish. Carefully press the pastry into the pie dish, leaving a 5 mm overhang, and trim off the excess pastry. Combine the pastry trimmings with the remaining one-third of the pastry; this will be used for the pie top.
  8. Spoon the potato filling into the pastry shell and flatten with the back of the spoon. On a lightly floured work surface, roll the remaining pastry into a circle large enough to cover the pie, about 3 mm thick. Wet your finger with water and dampen the edge of the pastry shell, then carefully lay the pastry top over the filling. Trim off the excess pastry, allowing a slight overhang. Use your fingers to pinch the edge of the pastry together for a decorative finish (or use a fork to press the edges together).
  9. Cut a small hole in the centre of the pastry top, about 1 cm, to allow steam to escape. If desired, cut the pastry trimmings into decorative shapes and place them on the pastry top, using a small amount of water to make them stick.
  10. Lightly beat the egg with 1 teaspoon of water to make a glaze. Generously brush the pastry top with the egg glaze.
  11. Place the pie dish on the preheated baking tray and bake until the pastry is golden brown, about 40–45 minutes. Remove from the oven and place on a wire rack for 10 minutes before serving.
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