Potato pie

Yield: 6 servings

Measure Ingredient
3 mediums Potatoes; cut into chunks
¼ cup Water
½ teaspoon Salt
⅛ teaspoon Black pepper
1 teaspoon Vegetable oil
½ teaspoon Paprika
1 \N Onion; diced
1 cup Frozen peas
1 \N Head of broccoli; cut into florets
1 \N Green pepper; diced
4 mediums Carrots; diced
½ teaspoon Basil
1 cup Chopped fresh tomatoes
1 \N Bunch collards or kale; chopped
1 teaspoon Salt
1 tablespoon Vegetable oil

Steam or boil potatoes until soft. Mash, adding water, salt, pepper and oil. Set aside.

Saute 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 degrees for 10 or 15 minutes and serve.

A heart-smart recipe from Dr. Dean Ornish. Christie Aspegren, September 93 Round Robin.

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