60 Min
DF
GF
V
Farmer's Pie
This is a great way to use up leftover mashed potatoes. It’s hearty, vegetable-filled and a delicious comfort food to warm up a cold day.
This is a great way to use up leftover mashed potatoes. It’s hearty, vegetable-filled and a delicious comfort food to warm up a cold day.
Cook Time
40 Minutes
Serves
6
Directions
Step 1
Preheat the oven to 350°F.
Step 2
In a stock pot heat the olive oil and pop the cumin seeds. Add the onion and butternut squash. Cover and cook for 7 to 8 minutes until the vegetables get some color.
Step 3
Add the mushrooms, garbanzos, chili powder, salt, fenugreek leaves, and pepper. Cook uncovered for 5 to 7 minutes until mushrooms release their liquid and a good amount of it is cooked off.
Step 4
Pour into a 9 by 9-inch casserole dish and cover with a thick layer of mashed potatoes. Bake uncovered for 30 minutes, until the top is golden brown in color. Rest for 10 to 12 minutes before serving.
Notes & Variations
- Want a shepherd’s pie instead? Add 1/4 to 1/2 pound of ground meat to the mixture after step 2.
- Add cheese to the mixture in step 3 or as a middle layer between the veg and mashed potatoes.
- Serve with cranberry chutney!
- Make a spice crust for the top of the casserole by mixing garam masala, chili, and coriander and sprinkling on the top after baking. Immediately drizzle with hot ghee.
Ingredients
3 tablespoons olive oil
1 teaspoon cumin, whole
1 cup onion, diced
2 cups butternut squash or pumpkin, peeled and chopped
8 cups mushrooms, chopped
2 cups garbanzo beans (or 1 can, drained)
1 teaspoon chili powder
1 1/2 teaspoon sea salt
2 tablespoons dried fenugreek leaves
1 teaspoon freshly ground black pepper
2 to 4 cups leftover mashed potatoes
Step 1
Preheat the oven to 350°F.
Step 2
In a stock pot heat the olive oil and pop the cumin seeds. Add the onion and butternut squash. Cover and cook for 7 to 8 minutes until the vegetables get some color.
Step 3
Add the mushrooms, garbanzos, chili powder, salt, fenugreek leaves, and pepper. Cook uncovered for 5 to 7 minutes until mushrooms release their liquid and a good amount of it is cooked off.
Step 4
Pour into a 9 by 9-inch casserole dish and cover with a thick layer of mashed potatoes. Bake uncovered for 30 minutes, until the top is golden brown in color. Rest for 10 to 12 minutes before serving.
3 tablespoons olive oil
1 teaspoon cumin, whole
1 cup onion, diced
2 cups butternut squash or pumpkin, peeled and chopped
8 cups mushrooms, chopped
2 cups garbanzo beans (or 1 can, drained)
1 teaspoon chili powder
1 1/2 teaspoon sea salt
2 tablespoons dried fenugreek leaves
1 teaspoon freshly ground black pepper
2 to 4 cups leftover mashed potatoes
Notes & Variations
- Want a shepherd’s pie instead? Add 1/4 to 1/2 pound of ground meat to the mixture after step 2.
- Add cheese to the mixture in step 3 or as a middle layer between the veg and mashed potatoes.
- Serve with cranberry chutney!
- Make a spice crust for the top of the casserole by mixing garam masala, chili, and coriander and sprinkling on the top after baking. Immediately drizzle with hot ghee.
Tags:
60 Min
DF
GF
V
Tags:
60 Min
DF
GF
V
This will be a meal to remember.
Either one of the entrées below will pair well with this pie!
DINNER IS SERVED
