Pierogie Shells

Jan W


Love traditional perogies, but they are a real pain to make,so came up with my own method.
These take less time, easy to increase quantity and freeze well w/o having to add butter to keep from sticking together...
I hope you'll give them a try and that you'll find them to be really good and easy! ?


★★★★★ 6 votes

4-6, dep on appetite
45 Min
35 Min


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6 qt
boiling water
1 box
jumbo pasta stuffing shells (20-28 in box)
3-4 c
mashed potatoes (make your own or use frozen, prepared)
1/2 c
finely diced onion
1/2 c
sour cream (can sub french onion dip)
8 oz
shredded cheese (mexican blend, cheddar, or your choice
1/2 tsp
salt (or to taste)
1/2 tsp
pepper (or to taste)
1-1/2 stick
butter, cut in small pieces
1 medium
thinly sliced onion (i use mandoline to make it paper thin so they cook up faster)


1/2 lb
bacon, chopped & fried crispy & drained
6 oz
cremini mushrooms, cleaned & chopped
1 can(s)
sauerkraut (14.5 oz), drained

How to Make Pierogie Shells


  • 1Preheat oven to 350°F.
  • 2In large pot, bring 6 quarts water to a boil. Cook shells, uncovered, for 5-6 minutes; drain well in colander. The shells should just be soft enough to 'flex' them, not cooked tender. Set aside.
  • 3Peel and cook potatoes until tender; drain well, return to pan and heat a few minutes to eliminate any excess moisture.
  • 4Mash potatoes well; add sour cream, onions, shredded cheese, salt & pepper. Using an electric mixer, blend and mix in the cheese. Let set for about 5-10 minutes so cheese melts into potatoes and stir again to make sure it’s well combined.
  • 5In 13” x 9” x 2” pan or baking dish, place the half stick of butter; set pan in oven a few minutes to melt the butter. Remove from oven and set aside.
  • 6Fill each shell with potato mixture just even to top. Repeat with all shells and arrange in prepared pan.
  • 7Thinly slice the medium onion and separate into rings; just sprinkle them over tops of shells and top with remaining butter pats.

    Bake @ 350°F, covered with foil, for about 25 min.; then remove foil and bake 5-10 min longer uncovered.
  • 8Serve w/ additional sour cream for topping, if desired. I also sometimes use French Onion Dip in place of sour cream; it gives a little zip to it!

    To Freeze: Put slightly cooled shells in zipper-style freezer bags or containers. They will not stick together too much, but you can add a little olive oil (few drops only) to help them stay separated.
  • 9Try this cheese blend for an alternative...it's good! DIY Mexican cheese blend
  • 10NOTE: I do another version of these shells, filling is sauerkraut, chopped bacon & mushrooms...chop 1/2 lb bacon & cook til crisp; drain & set aside. Clean and chop 6 oz. cremini mushrooms. Drain a small can of kraut, put in nonstick skillet & heat through, adding in bacon & mushrooms. I put a thin layer of the kraut mixture in bottom of casserole, then fill shells with mixture and bake, covered, for about 30 minutes. Pictures are included here...enjoy! It's a really nice change from the ordinary!

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About Pierogie Shells

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