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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 387.3
  • Total Fat: 7.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 366.8 mg
  • Total Carbs: 72.9 g
  • Dietary Fiber: 9.8 g
  • Protein: 8.7 g

View full nutritional breakdown of Veggie Mashed Potatoe Pie calories by ingredient
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Veggie Mashed Potatoe Pie

Submitted by: GRACEFULTURTLES

Introduction

This is the pure vegetable version, but it is also delicious with re-hydrated TVP, lentils and different varieties of beans... This is the pure vegetable version, but it is also delicious with re-hydrated TVP, lentils and different varieties of beans...
Number of Servings: 4

Ingredients

    Pie Filling:

    - 1 Tbs Olive Oil
    - 1/2 Medium Sized Yellow Onion
    - 2 cloves of garlic pressed
    - 1 Medium Carrot
    - 1 Medium Stalk of Celery
    - 1 Medium sized Zucchini
    - Salt, Pepper, and Italian Seasonings to taste

    Potato Covering
    - 4 Large Potatoes
    - 1 cup of Veggie Broth
    - 1/8 c of plain bread crumbs
    - 3 Tbsp Low fat Margarine
    - Salt and Pepper to taste

Directions

Preheat oven to 350. In a large pot boil peeled and quartered potatoes until soft for mashing (about 20 minutes).

While potatoes are boiling, sautee onions, celery, carrot and zucchini in olive oil. When the veggies are part way cooked (almost translucent) add pressed garlic salt, pepper and seasonings.

(NOTE - I normally use Italian seasonings in this recipe, but other variations with more Indian or middle eastern flavors are also delicious.)

Spray a medium sized baking dish with a non-stick cooking spray and spoon the sauteed veggies into the dish.

When potatoes are soft, drain the water and mash them, mixing in the veggie broth, 2Tbsp of margarine, salt and pepper. If needed you can cut the mixture more with a little soy milk. The mixture should be stiff, not creamy, so don't over do it! Spread the mashed potatoes over the veggies edge to edge. Sprinkle the bread crumbs over the top and split the last Tbsp of margarine into small pieces and sprinkle evenly over the top.

Bake for 30 mins or until the potatoes are golden brown.

Makes 4 Large Servings

Number of Servings: 4

Recipe submitted by SparkPeople user GRACEFULTURTLES.






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