Mashed Potato Pie with Pepperoni & Mozzarella

Written by Travel Gourmande 4/27/2013 10 Comments

After working out heavily this week, I gave in to carb craving. Throw in mozzarella on top of pepperoni, treating ourselves to a second serving was inevitable. I turned to The Pioneer Woman for her amazing Potato Skins Recipe. It was easy to make and so good at the same time. I was so happy to see my husband help himself with a third serving.

Once the potato skins were gone, I was left with a big bowl of scooped potato fillings and had no idea what to do with it. Being a believer of recycling food, I went ahead and made this anyway.

Serves 8

Ingredients:

2 1/2 cups of grated mozzarella
1 pack of Pepperoni
Mashed potato fillings made of 7 small to medium sized russet potato
2 tbsp Butter
1 clove of garlic, minced
Salt and Pepper
2 Jars of 14 oz Pizza Sauce
Optional: Milk

Tools: Baking Dish, Bowl, Potato Masher and an Oven

Preparation

1. Preheat the oven to 400 degrees. Grease the baking dish with butter.

2. In a bowl, add 1 tbsp of butter (add more if you like), salt and pepper and mix it thoroughly with the mashed potato. I added a bit of milk because I wanted it to be creamy.

3. Place the mashed potato in the baking dish, creating a bottom layer. The mashed potato will serve as a soft crust. Compress and ensure there are no holes or gaps.

4. Sprinkle minced garlic on top of the mashed potato and evenly spread the pizza sauce.

5. Fill the next layer with pepperoni. The more the tastier!

6. Coat the pepperoni layer with mozzarella.

7. Let it bake for 15-20 minutes inside the oven until the mozzarella melt beautifully into a pizza-like goodness.

Et Voila! The finished product..