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Loaded Vegetable and Potato Pie

 

Loaded Vegetable and Potato Pie recipe
22

Yield

8

servings

Prep

10

min

Cook

50

min

Ready

1

hrs

 

Ingredients

3 medium potatoes
cut into chunks
¼ cup water
½ teaspoon salt
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.

 

* not incl. in nutrient facts

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Comments

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?

 

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