Peasant’s Pie
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sept., Veg-cook | 6 | Servings | |
INGREDIENTS
| 4 | Potatoes, cooked mashed w/: | |
| 1/4 | c | Water, to yield 3 cp mashed |
| 2 | c | Brown gravy, mushroom gravy |
| or other sauces such as | ||
| tomato | ||
| 1 | Onion, chopped coarsely | |
| 3 | Carrots, sliced thinly | |
| 1 | Green pepper, diced | |
| 1/2 | lb | Broccoli, cut into stems and |
| flowers | ||
| 1/4 | lb | Green beans, cut into 1-inch |
| pieces | ||
| 1 | Spinach, torn into bite-size |
INSTRUCTIONS
Steam vegetables (except spinach) about 15 minutes, until crisp-tender. Remove from heat. Stir in spinach and 2 cups gravy. Spoon this filling into a 9"x12" backing dish. Spread mashed potatoes over the top. Sprinkle with a small amount of paprika. Make 30 minutes at 350 degrees. HINTS: any veggies can be used, and frozen works also. Use about 8 cups chopped veggies total. From: ucismas@issc.unocal.com (Melyssa S.). rfvc Digest V94 Issue #206, Sept. 24, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook2.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 105
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 47.5mg
Potassium: 399mg
Carbohydrates: 24.8g
Fiber: 2.5g
Sugar: 12.6g
Protein: 2.4g