Best 3 Potato Cauliflower Pie Recipes

Indulge in a culinary delight with our delectable Potato Cauliflower Pie, a harmonious blend of flavors and textures that will tantalize your taste buds. This savory dish features a crispy, golden crust encasing a creamy and flavorful filling made from tender potatoes, roasted cauliflower, and a hint of aromatic herbs. Experience the perfect balance of comfort and sophistication in every bite.

In addition to the main recipe, we also provide variations to cater to different dietary preferences and tastes. For a vegetarian twist, try our hearty Vegetable Pot Pie, packed with an array of colorful vegetables in a rich and flavorful sauce. If you're craving a classic comfort food, our Creamy Chicken and Potato Pie offers a delightful combination of tender chicken, creamy potatoes, and a golden crust.

For those seeking a lighter option, our Cauliflower Crust Pizza is a guilt-free indulgence. This innovative pizza features a crispy cauliflower crust topped with your favorite pizza toppings, resulting in a healthier yet equally satisfying meal.

And for a sweet treat, our Easy Apple Pie is the perfect way to end your meal on a high note. This classic dessert features a flaky crust filled with tender apples and a sprinkling of cinnamon and sugar, creating a warm and comforting aroma that will fill your kitchen.

Here are our top 3 tried and tested recipes!

SWEET POTATO-CAULIFLOWER SHEPHERD'S PIE

Sweet Potato-Cauliflower Shepherd's Pie image

A lighter version of traditional British shepherd's pie using sweet potatoes and cauliflower, the perfect blend of sweet and savory.

Provided by A Day In the Kitchen

Categories Main Dish Recipes Savory Pie Recipes Shepherd's Pie Recipes

Time 1h35m

Yield 8

Number Of Ingredients 19

Ingredients

1 pound sweet potatoes, peeled and chopped
½ pound cauliflower florets, chopped
¼ cup chicken broth
3 tablespoons butter
1 teaspoon salt
½ teaspoon ground black pepper
2 tablespoons light olive oil
2 carrots, diced
½ onion, diced
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon ground black pepper
1 ½ pounds ground beef
2 tablespoons tapioca starch
1 cup chicken broth
½ cup peas
½ cup corn
3 tablespoons tomato paste
½ cup freshly grated Parmesan cheese

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Place sweet potatoes in a pot and add water to cover. Bring to a boil and cook for 15 minutes. Add cauliflower and more water if needed; cook until all vegetables are tender, about 15 minutes more. Drain. Mash sweet potatoes and cauliflower with 1/4 cup broth, butter, 1 teaspoon salt, and 1/2 teaspoon black pepper.
Heat olive oil in a large skillet over medium-high heat. Add carrots and onion; saute until softened, about 5 minutes. Add garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper; cook 5 minutes more. Add beef; cook and stir until browned and crumbly, 5 to 10 minutes.
Sprinkle tapioca starch over the beef mixture in the skillet. Add 1 cup broth, peas, corn, and tomato paste. Bring to a boil. Reduce heat and simmer for 10 to 15 minutes. Spread beef mixture evenly in a baking dish. Top with mashed sweet potato mixture. Sprinkle Parmesan cheese on top.
Bake in the preheated oven until slightly browned on top, about 25 minutes. Let stand 15 minutes before serving.

Nutrition Facts : Calories 365.9 calories, Carbohydrate 21.9 g, Cholesterol 69 mg, Fat 22.7 g, Fiber 4 g, Protein 19 g, SaturatedFat 9.3 g, Sodium 1046.8 mg, Sugar 5.8 g

POTATO CAULIFLOWER PIE

Potato Cauliflower Pie image

This is an unusual recipe. A potato crust with a cheesy cauliflower filling. This is great served with a tossed salad on the side. Enjoy! This recipe is from Oak Cottage. Photo by Angie.

Provided by Pat Duran

Categories Savory Pies

Time 1h50m

Number Of Ingredients 18

Ingredients

CRUST:
2 c packed grated raw potatoes
1/2 tsp salt
1 large egg,beaten
1/4 c grated onion
FILLING:
1 c grated sharp cheddar cheese, packed
1 medium head cauliflower, broken into small florets
1 clove garlic, crushed
1 c chopped onion
3 Tbsp butter
1/4 tsp dried thyme leaves, crushed
1/2 tsp dried basil
1/2 tsp salt
2 large eggs
1/4 c milk or cream
pepper to taste
paprika, for garnish

Steps:

1. Preheat oven to 400^. Spray 9-inch pan with non stick oil;set aside. --- Crust: Set grated potatoes in a colander over a bowl. Salt the potatoes and leave for 10 minutes, then squeeze out excess water. Place potatoes in large bowl, beat in egg, salt and onion until blended.
2. Pat into prepared pan, on bottom and up the sides with your floured fingers. Bake for 40-45 minutes, until browned. After 30 minutes, spray with some oil to help it get really crisp.
3. In a large skillet,sauté onion and garlic in butter until soft, without browning, about 5 minutes, add herbs and cauliflower and cook covered, 10 minutes, stirring occasionally. Season to taste with salt and pepper.
4. Filling: Spread 1/2 the cheeses in baked crust. Top with sautéed vegetables, then remaining cheese. beat egg and milk together, pour over cheese. Dust with paprika.
5. Lower oven temperature to 375^ and bake 35-40 minute, until custard is set and pie is nice and brown.(test with table knife inserted near the center). Remove from oven and let rest 5 minutes before cutting into slices . Serve with a tossed salad as a side, if desired.

CAULIFLOWER CHEESE PIE WITH POTATO CRUST

CAULIFLOWER CHEESE PIE WITH POTATO CRUST image

Categories Vegetable Bake

Yield 8 People

Number Of Ingredients 18

Ingredients

For the Crust:
2C (packed) grated raw potato
1/4 C grated onion
1/2 t. salt
1 egg white lightly beaten
flour for your fingers
a little oil
For the Filling (Prepare while crust is baking):
1 medium head of cauliflower chopped small
1 cup chopped onion
2 cloves garlic, minced
1 Tbsp olive oil or butter
1 tsp thyme leaves
1/2 tsp salt
1/2 tsp ground black pepper
2 eggs
1/4 cup milk
1/2 to 1 cup grated cheddar cheese

Steps:

The Crust: Heat your oven to 400f. Generously spray a 9 inch pie tin with pan spray. Combine grated potatoes and onion, salt and egg white in a small bowl and mix well. Transfer to the pie pan and pat into place with lightly floured fingers building up the sides into a nice crust. Bake for 30 minutes, remove from the oven, brush the crust with a little oil and return to bake for about 10 minutes more. The oil will help crisp up the crust a bit. Remove from oven and turn your oven down to 375f. The Filling: Heat the olive oil or butter in a large skillet. Add onion, garlic. salt, pepper and thyme, and saute over medium heat for about 5 minutes. Add cauliflower, stir and cover. Cook until tender, stirring occasionally (about 8-10 min.) Spread half the cheese onto the baked crust. Spoon the sauteed vegetables on top, then sprinkle with remaining cheese. Beat the eggs and milk together, and pour this over the top (this mixture will not completely cover the cauliflower, but it is enough). Bake 35-40 min, or until set. Serve hot or warm.

Tips:

Make sure to pre-cook the cauliflower before adding it to the pie filling. This will help prevent the pie from becoming too watery.
For a creamier filling, use a combination of heavy cream and milk instead of just milk.
If you don't have any cheddar cheese on hand, you can substitute another type of cheese, such as mozzarella or Parmesan.
If you're short on time, you can use pre-made pie crust instead of making your own.
Be careful not to overcook the pie. The filling should be set but still slightly loose.

Conclusion:

This potato cauliflower pie is a delicious and easy-to-make dish that is perfect for a weeknight dinner or a special occasion. The creamy filling and flaky crust are sure to be a hit with everyone who tries it. So next time you're looking for a new and exciting way to use potatoes and cauliflower, give this pie a try!