Frozen pastry, thawed; I've found that sheets of cresent rolls work well.
5 pounds of russet potatoes
1 cup chopped onions
1 cup chopped leeks (wash well first!)
3T Olive oil
2T Butter
2T Milk
Salt and petter to taste
Dash of Garlic Salt
12 jar of nacho cheese dip (I prefer the Kroger white dip)
2 - 8 oz packages of bacon bits
Instructions
If frozen, set the pastry out to thaw per instructions on box.
Peel, cube, cook, and mash potatoes. Let cool a little. When pastry has cooled (or immediately with Cresent roll sheets) lay in a pie plate, square cooking dish, or individual pie tins, smoothing dough up the sides of the pan. Either crimp or trim around the edge.
While potatoes are cooking, chop and brown onions and leeks on low heat in olive oil.
Stir all ingredients together until well mixed. Spoon into the prepared pan(s), top with shredded cheddar cheese, and bake for 30-40 minutes at 350. For some reason, the pastry takes longer to bake PLUS the thicker your pie is the longer it will take to bake.
Serving
Suggestions
This is great alone for a main dish. I also served it with our Easter ham! (some people add peas to the dish -bleck!)
Originally Submitted
4/13/2010
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