Potato pie

For many people, eating a meal without potato in it is unthinkable. Restaurants even give the tuber its own niche in the culinary lexicon, often offering "vegetables and potatoes'' on their menus.
This week's dish gives this delicious vegetable a shot at stardom in its very own pie. Alone, it makes a satisfying light meal for lunch or supper, perhaps with a simple green salad, or it could do duty as a side dish for roasted or barbecued chicken.
3 medium-large potatoes, each peeled and cut into eight pieces
2 Tbsps pure olive oil
1 large onion, peeled, chopped
2 stalks celery, peeled, snapped, de-stringed, sliced
half tsp dried oregano
2 cloves garlic, part-crushed, peeled and chopped
1 tin Italian whole tomatoes
salt and pepper
half cup plain flour
2 eggs, lightly beaten
up to half cup milk
three-quarter cup grated parmesan or cheddar cheese
vegetable oil
three-quarter cup panko (Japanese breadcrumbs)
Set oven to 180C. In a pot of well-salted water bring potatoes to the boil. While they cook, heat the olive oil in a frypan, add the onion, celery and oregano. Cook to soften, then add the garlic and stir for 30 seconds.
Tip in the tomatoes and their juice, chopping roughly in the pan, and cook until most of the watery liquid has evaporated. Season to taste.
When the potatoes are soft enough to break when pierced with a fork, drain thoroughly. Shake on a low heat to dry, then mash. Stir in flour, then eggs. Gradually add just enough warmed milk to form a spreadable mixture.
Brush a spring-form cake tin with oil and sprinkle with breadcrumbs. Add half the potato puree, then the vegetable mixture. Top with the remaining potato. Spread grated cheese and more breadcrumbs on the top and drizzle with oil. Bake for 25-35 minutes, or until golden brown. Cut into loose wedges to serve.
Serves 4

Wine match
This pie suits a few wine styles. The crumbs suggest an oak-matured chardonnay, but the tomato makes acid-loving sauvignon blanc a possibility. You could even indulge in a bit of colour coordination and head for the rose shelf. Matahiwi Holly Barrel-Fermented Chardonnay 2008 ($25-$28) has enough toasted nut aromas to match the grilled crumbs and a creamy texture that suits the potato; Matua Valley Paretai Sauvignon Blanc 2009 ($28-$32) has richer tropical fruit flavours than most of the genre, but still boasts the acid kick we seek, while Salvare Merlot Rose 2008 ($18-$20) has blackberry flavours, good body and an off-dry finish that works well with all the dish's flavours.