Gardener's pie - country living

6 servings

Ingredients

Quantity Ingredient
1½ pounds All-purpose potatoes
1 tablespoon Olive oil
1 pack (6-oz) assorted exotic (wild) mushrooms, rinsed and sliced (3 C)
2 mediums Carrots, peeled and thinly sliced
1 medium Onion, coarsely chopped
1 small Sweet green pepper, coarsely chopped
2 Cloves garlic, sliced
1½ teaspoon Chopped fresh OR
½ teaspoon Dried basil
½ teaspoon Fresh or a pinch of dried thyme leaves
1 teaspoon Salt
¼ teaspoon Ground black pepper
1 cup Water
1 tablespoon All-purpose flour
1 medium Zucchini
1 cup Frozen green peas
⅓ To 1/2 C milk, warmed
½ cup Shredded Monterey Jack cheese

Directions

1. Peel and quarter potatoes. In 3-quart saucepan, cover potatoes with water and heat to boiling over high heat. Reduce heat to medium and cook potatoes until tender-about 20 minutes.

2. Meanwhile, in large, heavy skillet, heat oil over medium heat. Add mushrooms, carrots, onion, green pepper, and garlic: saute until lightly browned and carrots are just tender. Stir in basil, thyme, ½ t salt, and the black pepper. In small bowl or measuring cup, combine water and flour until smooth. Stir into mixture in skillet and cook, stirring constantly, until thickened. Quarter zucchini lengthwise. Cut quarters crosswise into ½-inch chunks and fold into vegetable mixture along with peas.

3. Heat oven to 425'F. Drain potatoes very well; return to saucepan.

With electric mixer, beat potatoes until well broken up. Gradually beat in ⅓ C milk and remaining ½ t salt until mixture is smooth, adding remaining milk, if necessary. Fold in half of cheese.

4. Turn vegetable mixture into 3-quart casserole. Spoon potatoes over vegetables to cover completely. Sprinkle with remaining cheese. Bake 15 to 20 minutes or until potatoes are browned.

Nutrition information per Serving using ⅓ C m protein: 10 grams; fat: 9 grams; carbohydrate: 35 grams; fiber: 5 grams; sodium: 503 milligrams; cholesterol: 1 9 milligrams; calories: 254.

Country Living/May/94 Scanned & fixed by DP & GG

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