Farmer's Pie
60 Min

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. 

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Cook Time

40 Minutes



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.
60 Min

This will be a meal to remember.

Either one of the entrées below will pair well with this pie!