Specific Dishes
Basque Vegetable Pie
Prep Time
20 min
Cook Time
35 min
Servings
4
Calories
240
Easy mashed potato-topped veggie pie with herbs. College student approved - simple and delicious!
Ingredients
2 cups prepared mashed potatoes (instant works, omit butter)
1-2 tablespoons dry sherry, white wine, or balsamic vinegar
1 medium to large onion, chopped
2 cloves garlic, chopped
1 package organic frozen mixed vegetables
2 tablespoons flour
3/4 cup vegetable stock
1 tablespoon fresh thyme or sage (or 1 teaspoon dried)
1 tablespoon fresh rosemary (or 1 teaspoon dried)
Dash of nutmeg
Salt and pepper to taste
Nonfat cheese (optional)
Instructions
1. Preheat oven to 350°F.
2. Heat sherry in large skillet over medium-low heat.
3. Add onion and garlic, cook until soft and wilted (don't brown garlic).
4. Turn up heat to medium, add frozen vegetables. Cook 5-10 minutes.
5. Add flour, cook stirring for 2 minutes.
6. Add stock, herbs, nutmeg, salt and pepper. Cook until thickened.
7. Transfer to gratin dish or pie plate.
8. Spread mashed potatoes over top. Sprinkle with cheese if desired.
9. Bake 35 minutes until browned.
10. Cool 5 minutes before serving.
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Nutrition Facts
Per Serving (4 servings)| Calories | 240 |
| Protein | 6,00 g |
| Carbohydrates | 48,00 g |
| Fat | 1,00 g |
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