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Loaded Vegetable & Potato Pie

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Submitted by Tracey Reynen

Loaded Vegetable and Potato Pie recipe

YIELD

8 servings

PREP

10 min

COOK

50 min

READY

1 hrs

Ingredients

3 3
MEDIUM MEDIUM POTATOES
cut into chunks
¼ 59
CUP ML WATER
½ 2.5
TEASPOON ML SALT
0.6
TEASPOON ML BLACK PEPPER
1 5
TEASPOON ML VEGETABLE OIL
½ 2.5
TEASPOON ML PAPRIKA
1 1
MEDIUM EACH ONIONS
diced
1 237
CUP ML GREEN PEAS
frozen
1 1
BUNCH EACH BROCCOLI FLORETS
1 head, cut into florets *
1 1
EACH GREEN BELL PEPPERS
diced *
4 4
MEDIUM MEDIUM CARROTS
diced
½ 2.5
TEASPOON ML BASIL *
1 237
CUP ML TOMATOES
fresh, chopped
1 1
BUNCH BUNCH COLLARD GREENS
chopped *
1 5
TEASPOON ML SALT
1 15
TABLESPOON ML VEGETABLE OIL

Directions

Steam or boil potatoes until soft.

Mash, adding water, salt, pepper and oil.

Set aside.

Sauté onion in oil for a few minutes.

Add broccoli, pepper, carrots, peas, tomatoes, basil and salt.

Bring to a boil. Cover. Simmer until vegetables are tender, about 15 minutes.

Add collards or kale and cook for another 5 minutes.

Put vegetables into a medium baking dish , top with mashed potatoes and sprinkle with paprika.

Bake at 350℉ (180℃). for 10 or 15 minutes and serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 150g (5.3 oz)
Amount per Serving
Calories 104 20% from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 501mg 21%
Total Carbohydrate 7g 7%
Dietary Fiber 3g 13%
Sugars g
Protein 5g
Vitamin A 113% Vitamin C 39%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 
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