Some days, plans just don't work out the way you want them to. Today was one of those days. I have been planning my St. Patrick's Day menu for weeks and was so excited to try a few new spins on some favorite dishes.
Unfortunately I came down with the flu last week, and am still working on recovering. Which means my kitchen creativity has been seriously hampered. So rather than stand shakily in the kitchen ruining dish after dish while sneezing germs into everyone's dinner, I rustled up a houseful of help & made a quick, but delicious St. Patrick's Day pie.
This ended up being absolutely scrumptious, and now we will have to make it many more times... because it ended up being even quicker than my shepherds pie to put together, and we ALL enjoyed it! (even my queasy tummy is happy!)
For this particular pie, you will need:
2Tbsp butter substitute
1 medium onion, diced
1 medium potato, shredded
2 cups shredded cheese (we used gouda this time)
1 cup milk
1 tsp each: dried parsley, sage, rosemary & thyme (right out of the song Scarborough Faire)
Bacos - for garnish (optional, but tasty!)
Preheat the oven to 375F. Saute the onion & potato in the butter, just until softened slightly. Spread this into the bottom of a glass pie plate, and top with the cheese. In a large mug, (shaky hands) whisk together the eggs, milk & seasonings. Pour evenly over the cheese, and bake for 30 minutes. If using Bacos, sprinkle about 1/4 cup onto the top at 20 minutes & poke them into the mixture a bit before returning to the oven for the last 10 minutes. They'll stay crispy rather than turning to mush. (for real bacon, you could add it in with the egg-mixture, just don't tell me how heavenly it turns out!) This should have a nice golden-brown top that's firm. Serve immediately - and enjoy!