Potato Pot Pie with Rosemary

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 2lb potatoes
  • 1lb onions
  • salt and pepper
  • Rosemary sprigs
  • 2oz butter
  • ½ pint milk


    Peel the potatoes and onions and slice them thinly. Put into a greased casserole in alternate layers, seasoning well with salt and pepper and with very finely-chopped rosemary leaves. Dot with the butter and finish with a layer of potatoes. Pour in the milk. Put on a lid and bake at 350°F, 180°C, gas mark 4 for one and a half hours until the milk has been absorbed. The lid should be removed for the last fifteen minutes to brown the top of the potatoes. This pot pie is good with all kinds of meat or poultry.