YOU ARE HERE: LAT HomeCollections


Potato Knishes, Sweet Potato Pie, Shepherd's Pie

January 13, 1994|ROSE DOSTI

DEAR SOS: I always seem to have leftovers whenever I fix mashed potatoes or sweet potatoes. What do I do?


DEAR JEAN: Do what we do: Make potato knishes, sweet potato pie and shepherd's pie. Here's a recipe for potato knishes from reader Jeanette Zimmerman, who says she freezes the unbaked knishes in small packages to bake as needed. The recipe for shepherd's pie also provides an opportunity to use any leftover cooked beef, lamb or poultry.


1 cup butter

2 cups cottage cheese or sour cream

2 cups flour

1/2 teaspoon salt

Mashed Potato Filling

Cream butter until smooth. Stir in cottage cheese. Gradually add flour and salt. Mix well. Chill 2 hours.

Roll out and cut with cutter into 3- to 4-inch rounds. Place 1 to 2 teaspoons Mashed Potato Filling in center of each circle. Fold into half-moon shapes. Place on greased baking sheet and bake at 400 degrees 12 to 15 minutes. Makes 30 to 40 small knishes.

Each of 30 knishes contains about:

156 calories; 213 mg sodium; 35 mg cholesterol; 8 grams fat; 17 grams carbohydrates; 4 grams protein; 0.35 gram fiber.

Mashed Potato Filling

2 onions, chopped

2 tablespoons butter

6 russet potatoes, boiled, peeled and mashed (about 8 cups)

2 eggs, beaten

1/2 teaspoon salt

3/4 teaspoon seasoned pepper

Saute onions in butter until tender. Mix together sauteed onions, potatoes, eggs, salt and pepper. Use as filling for knishes.



3 eggs, lightly beaten

1 cup brown sugar, packed

1 cup milk

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/2 teaspoon salt

1/4 cup lemon juice

2 tablespoons, melted butter

1 1/2 cups sieved, cooked sweet potatoes

1/2 cup chopped pecans

Unbaked 9-inch pie shell

Whipped cream or ice cream, optional

Combine eggs, sugar, milk, cinnamon, nutmeg, ginger and salt and mix well. Add lemon juice and butter and blend. Beat in sweet potatoes with rotary or electric mixer. Add pecans and mix well.

Pour mixture into pastry shell and bake at 375 degrees 50 to 60 minutes or until knife inserted near center of pie comes out clean. Serve with whipped cream. Makes 1 (9-inch) pie, or 8 servings.

Each serving contains about:

471 calories; 306 mg sodium; 90 mg cholesterol; 23 grams fat; 62 grams carbohydrates; 7 grams protein; 0.70 gram fiber.



1/2 cup butter

1/2 cup flour

1/2 cup water

1/2 cup rose wine

2 cups milk

1 teaspoon dried fines herbes

1 (10-ounce) package frozen mixed vegetables or fresh, cooked peas and sliced carrots

3 cups diced cooked lamb or beef

1 pound pearl onions, cooked or 1 (1-pound) can boiled onions, drained

Salt, pepper

4 to 5 cups seasoned mashed potatoes

Shredded Cheddar cheese

Melt butter in large saucepan and stir in flour. Gradually stir in water, wine and milk. Add fines herbes. Cook, stirring, over low heat until sauce bubbles and thickens. Add vegetables, lamb and onions and stir. Season to taste with salt and pepper.

Turn mixture into 2-quart casserole. Spoon mashed potatoes (or pipe from pastry bag) over meat mixture. Sprinkle with cheese. Bake at 400 degrees 30 to 40 minutes or until potatoes are lightly browned and lamb mixture is bubbly. Makes 6 servings.

Each serving contains about:

412 calories; 421 mg sodium; 105 mg cholesterol; 22 grams fat; 38 grams carbohydrates; 15 grams protein; 1.21 grams fiber.

Los Angeles Times Articles