Loaded Vegetable and Potato Pie
Loaded Vegetable and Potato Pie recipe 22
22
Ingredients
| 3 | medium |
potatoes
cut into chunks |
|
| ¼ | cup |
water
|
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
* |
| 1 | teaspoon |
vegetable oil
|
|
| ½ | teaspoon |
paprika
|
|
| 1 | medium |
onions
diced |
|
| 1 | cup |
green peas
frozen |
|
| 1 | bunch |
broccoli florets
1 head, cut into florets |
* |
| 1 |
green bell peppers
diced |
* | |
| 4 | medium |
carrots
diced |
|
| ½ | teaspoon |
basil
|
* |
| 1 | cup |
tomatoes
fresh, chopped |
|
| 1 | bunch |
collard greens
chopped |
* |
| 1 | teaspoon |
salt
|
|
| 1 | tablespoon |
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.
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Nutrition Facts
Serving Size 150g (5.3 oz)Amount per Serving
Calories 10420% of calories 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?
