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Potato and Beetroot Pie

ingredients

serves 6
1 1/2 lb (700 g) potatoes, cooked and sliced
8 oz (225 g) beetroot (beet), cooked and sliced
1 1/4 cups (10 fl oz) 300 ml thick onion sauce, ready-made (see below)
2 oz (50 g) cheese, grated
dried breadcrumbs

for the onion sauce

2 onions, peeled and chopped
1/2 pint (280 ml) milk
1 bay leaf
4 cloves
1 oz (30 g) soft white breadcrumbs
1 Tbsp (1/2 oz) 15 g butter
freshly grated nutmeg
salt pepper

method

1. Fill a lightly buttered casserole dish with layers of potatoes and beetroot slices.

2. Pour over the onion sauce.

3. Cover the top with grated cheese and sprinkle with breadcrumbs.

4. Bake in the oven Gas mark 5, 375°F (190°C) for 30 minutes, until nicely browned.

to make the onion sauce

1. Cover the onions with milk. Add the cloves and bay leaf and simmer until the onion is tender.

2. Rub through a sieve and mix with the breadcrumbs and butter.

3. Season to taste with nutmeg, salt and pepper.

What did you think?

11 people have helped to review this recipe. Thankyou!

A great way to use beetroot!
posted by Julie @ 02:26PM, 8/07/06
A bit fiddly but really (and surprisingly) tasty. I get stuck with what to do with beetroot and this was a really tasty way to use them. Would go really well with sausages.
Beetroot and Potato Pie comment
posted by Zumblie @ 11:13AM, 9/18/08
A great idea. However, my husband found the sliced beetroot a bit overwhelming in the dish so the next time I diced the beetroot and scattered it over the layers of potato. Also found the onion sauce a bit bland so added a couple of tablespoons of both creme fraiche and creamed horseradish to the onion sauce which gave it more of a bite.
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