Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 300 g Rooster potatoes
  • 200 g cauliflower florets
  • 1 egg, beaten
  • 3 tbsp butter
  • 30 g grated cheese
  • 50 g panko breadcrumbs + extra for on top
  • 2 red onions
  • Salt and pepper
  • Olive oil
  • Options for topping:
  • Salami
  • Mushrooms and ham
  • Cherry tomato, grated mozzarella
  • Courgette and pesto
EUPOTATOES29399 website 820x480 recipes 19
Preparation time: 45 MIN Cooking time: 40 MIN
  1. Preheat the oven to 180°C.
  2. Peel the potatoes and cut into smaller pieces. Bring to a boil together with the cauliflower florets in salted water for 20-25 minutes until soft. Drain and mash with a potato masher.
  3. Stir in the egg, butter, grated cheese and panko. Season with salt and pepper.
  4. Line a ⌀ 20 cm baking tin with baking paper. Pour in the potato mixture and level the surface with the back of a spoon. Place in the oven for 30 minutes.
  5. Finely chop the red onion.
  6. Take out of the oven and add the chopped red onion on top. Add the other toppings so each quarter of the pie has a different toppings. Drizzle with olive oil and season with salt and pepper. Place back in the oven for 10 minutes until the toppings are cooked.
  7. Take out and cut in quarters. Take a piece and enjoy the other quarters later in the week (just cover in tin foil and pop back in the oven for 10 minutes).


Add other toppings of choice.

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