Potato and Beetroot Pie

Potato and Beetroot Pie

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Servings: 6
Calories: 455


  • 1 1/2 lb potatoes cooked and sliced
  • 8 oz beetroot beet, cooked and sliced
  • 10 floz thick onion sauce ready-made (see below)
  • 2 oz cheese grated
  • dried breadcrumbs

for the onion sauce

  • 2 onions peeled and chopped
  • 1/2 pint milk
  • 1 bay leaf
  • 4 cloves
  • 1 oz soft white breadcrumbs
  • 1/2 oz butter
  • freshly grated nutmeg
  • salt pepper


  • Fill a lightly buttered casserole dish with layers of potatoes and beetroot slices.
  • Pour over the onion sauce.
  • Cover the top with grated cheese and sprinkle with breadcrumbs.
  • Bake in the oven Gas mark 5, 375°F (190°C) for 30 minutes, until nicely browned.
  • to make the onion sauce
  • Cover the onions with milk. Add the cloves and bay leaf and simmer until the onion is tender.
  • Rub through a sieve and mix with the breadcrumbs and butter.
  • Season to taste with nutmeg, salt and pepper.
Calories: 455 kcal
Carbohydrates: 36 g
Protein: 8 g
Fat: 32g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 35 mg
Sodium: 704 mg
Potassium: 757 mg
Fiber: 5 g
Sugar: 9 g
Vitamin A: 253 IU
Vitamin C: 29 mg
Calcium: 166 mg
Iron: 2 mg
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