Potato & Pea Pie

Not really a pie so don’t get excited – there’s no pastry!  But delicious all the same!  It’s kind of a variation on bubble and squeak.  I used to make a dish of potato and onion which had peas on the side and one night just thought damn it, I’m just mixing them in!  So good!  There’s something about the texture of peas mixed into mashed potatoes that I just love; maybe it’s childhood memories of Sunday lunch.  Either way this is a great midweek meal as there’s only a few steps and adding the peas makes it a complete meal so you don’t need any sides if you are pushed for time or just not inclined.  We had ours with just some wilted spinach and sweetcorn.

IMG_0063 2

Potato & Pea Pie
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: English
Serves: 4-6
  • 1kg white potatoes, peeled (we used Desiree)
  • ½ cup oil free hummus (we use SSS brand from Woolies)
  • 2 medium brown onions
  • 3-4 tablespoons freshly chopped mint
  • 1 cup or 150g baby frozen peas (minted if you like!), defrosted
  • Seasoning
  1. Heat the oven to 180 degrees centigrade.
  2. Cut the potatoes into 2 inch chunks and steam the potatoes for 15-20 minutes
  3. Meanwhile, defrost your peas, finely chop the onions and cook them in a large frying pan, stirring frequently until starting to brown. Turn off the heat and they will unstick themselves naturally.
  4. Rinse the bunch of mint under the tap and finely chop.
  5. Once your potatoes are tender drain and then tip back into the pan and mash with the hummus until smooth, season to taste.
  6. Scrape in the onions and add the peas and stir to thoroughly combine.
  7. Line a baking tray or pizza tray with baking paper, scrape the contents of the pan into the centre of the pan and smooth it out into an even round shape about 4-5cm tall.
  8. Bake in the oven for 20-30 mins until starting to brown on the top.
  9. Cut into slices and serve!