Cast Iron Pieroghi Pie

I learned something important this Christmas, I am unable to cook for fewer than 25 people, even when there are only 8 people expected for Christmas Dinner. I am left with an obscene amount of leftovers and I’ve been doing what I can to re-package them and re-imagine them so that they’re not just leftovers.

For New Year’s Eve, we were planning a family evening at home and I wanted to do something kind of special – so I created a pieroghi pie based on the leftovers from my fridge.

You can also make this fresh, if you want, I’ve included approximately how much you’d need of each thing to get the amount needed for the recipe.

Cast Iron Pieroghi Pie
Preheat oven to 425°F (218C, gas mark 7)

1 1/2 cup mashed potatoes
1 1/2 cup mashed parsnips and swede (rutabaga)
2 medium onions, sliced
1/2 cup sour cream
1 cup shredded cheddar cheese
a couple of tablespoons of vegetable or canola oil

Put the oil in the cast iron and stick it in the oven while you’re prepping the onions.

Pull the pan out of the oven and press in the potato/parsnip/swede very carefully, just like you’d press in a cracker crumb crust for a pie.
Make sure that you get the mash into the spouts on either side of the pan.
Dump in the sour cream and coat the inside of the “crust” with it. You can use the back of a spoon to make this job easier.


Top the sour cream with the sliced onions

Put the onions in the center of the pie.
Put the onions in the center of the pie.

Cover the onions with cheddar cheese..lots of cheddar cheese.


Stick this in the oven until the cheese begins to get brown and bubbly on top. This took about 25 minutes in my oven.

When you pull it out, it should look like this:


There should be a bit of a crust on the bottom of the potatoes/swede so when you slice it up, it should be pretty easy to serve. We ate this with a little bit of leftover turkey gravy and cranberry relish.

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