Siberian Potato Open Pie

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Shangi is a beloved open-faced pie from the Komi and Siberian regions of Russia, featuring a soft, yeasted bread base crowned with a generous layer of fluffy mashed potatoes. Traditionally baked in a heavy skillet until the crust turns golden and the potato topping forms delicate peaks kissed with butter. It is a humble, hearty dish often served with sour cream, pickles, or mushroom broth.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 17 gFat
• 9 gSaturated Fat
• 55 gCarbs
• 4 gFiber
• 5 gSugar
• 9 gProtein
• 380 mgSodium
• 620 mgPotassium
• 85 mgCalcium
• 3 mgIron
• 12 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the yeast dough

• 3 1/2 cups (455 g) all-purpose flour, plus more for dusting
• 1 packet (7 g) active dry yeast
• 3/4 cup (180 ml) whole milk, warmed to 110°F
• 2 tbsp granulated sugar
• 1 tsp fine sea salt
• 3 tbsp unsalted butter, melted and cooled
• 1 large egg, lightly beaten
• 2 tbsp neutral oil, for greasing

For the potato filling

• 1 1/2 lb (680 g) russet potatoes, peeled and cubed
• 4 tbsp unsalted butter
• 1/3 cup (80 ml) full-fat sour cream
• 2 large egg yolks
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp chopped fresh dill
• 2 scallions, finely sliced

For finishing

• 2 tbsp melted butter, for brushing
• Extra sour cream, for serving
• Fresh dill sprigs, for garnish

Directions

1. Activate the yeast by stirring it into the warm milk with the sugar; let stand for 8 to 10 minutes until foamy. In a large bowl, whisk together the flour and salt, then pour in the yeast mixture, melted butter, and egg. Stir to form a shaggy dough, then turn out onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic.
2. Place the dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 to 1 1/2 hours, or until doubled in size. Meanwhile, place the cubed potatoes in a pot of cold salted water, bring to a boil, and simmer for 15 minutes until fork-tender; drain thoroughly.
3. Mash the hot potatoes with the butter until smooth, then beat in the sour cream, egg yolks, salt, pepper, dill, and scallions. The mixture should be soft and pipeable but not runny; set aside to cool slightly.
4. Grease a 10-inch round cast-iron skillet or cake pan with butter. Punch down the risen dough and roll it out into a round about 12 inches in diameter. Transfer to the prepared pan, pressing it up the sides slightly to form a shallow rim.
5. Spoon the potato filling evenly over the dough, spreading it close to the edges but leaving a thin border. Use the back of a spoon to create decorative swirls and small peaks across the surface, which will brown attractively in the oven.
6. Cover the pie loosely and let it rest for 20 minutes so the dough relaxes slightly. Preheat the oven to 375°F (190°C) during the last 10 minutes of resting.
7. Bake the pie for 30 to 35 minutes, until the crust is deep golden at the edges and the potato topping is set with golden-brown peaks. If the surface browns too quickly, tent loosely with foil.
8. Remove from the oven and immediately brush the potato topping with the melted butter to give it a glossy sheen. Let the pie rest in the pan for 5 minutes before slicing into wedges.
9. Serve warm, garnished with fresh dill and accompanied by a small bowl of cold sour cream. Shangi is best eaten the day it is baked, when the crust is tender and the potato topping is pillowy.

Cook’s Notes

• Use starchy russet or Yukon Gold potatoes for the fluffiest, least gummy topping; avoid waxy varieties which can turn gluey when mashed.
• Do not over-flour the dough while kneading, as shangi is meant to be soft and pillowy rather than chewy like a typical bread.
• For a richer flavor, swap the milk in the dough for warm buttermilk or kefir, a traditional Siberian variation.
• Create deep swirls in the potato topping with the back of a spoon so the peaks crisp up and turn golden in the oven.
• Leftovers reheat well in a 325°F oven for 10 minutes; avoid the microwave, which makes the crust soggy.

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