Potato pie
6 servings
Ingredients
| Quantity | 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 | Onion; diced | |
| 1 | cup | Frozen peas |
| 1 | Head of broccoli; cut into florets | |
| 1 | Green pepper; diced | |
| 4 | mediums | Carrots; diced |
| ½ | teaspoon | Basil |
| 1 | cup | Chopped fresh tomatoes |
| 1 | Bunch collards or kale; chopped | |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Vegetable oil |
Directions
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.