Are you ready to transform ordinary ingredients into an extraordinary culinary masterpiece? This White Bean and Potato Pie is not just a recipe – it's a warm, comforting journey that combines rustic flavors and hearty ingredients into a dish that will have your family begging for seconds. Imagine cutting into a golden, flaky crust to reveal a creamy, herb-infused filling that speaks directly to your soul – this isn't just a pie, it's a celebration of home cooking that will become an instant favorite in your recipe collection!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 6 servings
Ingredients
- 1 pie crust
- 2 cups white beans, cooked
- 2 cups potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1 teaspoon rosemary
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9-inch pie dish by lightly greasing it with cooking spray or butter.
- In a large skillet, heat a tablespoon of olive oil over medium heat. Add chopped onions and sauté until they become translucent and slightly golden, about 5-6 minutes.
- Add minced garlic to the skillet and cook for an additional 1-2 minutes, stirring constantly to prevent burning.
- Add diced potatoes to the skillet and cook for 5-7 minutes, stirring occasionally, until they start to soften slightly.
- Stir in the cooked white beans, vegetable broth, rosemary, salt, and pepper. Simmer the mixture for 10 minutes, allowing the flavors to meld and the potatoes to continue cooking.
- Roll out the pie crust and line the prepared pie dish, trimming any excess dough around the edges.
- Pour the bean and potato mixture into the pie crust, spreading it evenly.
- Cover the pie with the remaining pie crust, crimp the edges to seal, and cut a few small slits on top to allow steam to escape.
- Brush the top crust with an egg wash (1 beaten egg) for a golden, glossy finish, if desired.
- Place the pie in the preheated oven and bake for 35-45 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove from the oven and let the pie cool for 10-15 minutes before slicing and serving.
Tips
- Bean Preparation: For the best texture, use freshly cooked or well-drained canned white beans. Pat them dry to prevent excess moisture in your pie.
- Potato Perfection: Dice potatoes into uniform, small cubes to ensure even cooking and a consistent texture throughout the filling.
- Flavor Boost: Don't be afraid to experiment with herbs. While rosemary is classic, thyme or sage can add wonderful depth to the pie.
- Crust Tip: For an extra flaky crust, chill your pie dough for at least 30 minutes before rolling and assembling.
- Golden Crust Secret: The egg wash is optional but highly recommended. It gives your pie that professional, glossy finish that makes it look as good as it tastes.
- Cooling is Crucial: Let the pie rest for 10-15 minutes after baking. This helps the filling set and makes slicing much easier.
- Make-Ahead Magic: This pie can be prepared in advance and refrigerated before baking, making it perfect for meal prep or entertaining.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 45g
Protein: 12g
Fat: 8g
Saturated Fat: g
Cholesterol: 0mg
