Main Course: Vegetable Pie

Processed with the Subjective iPhone photo app

Adapted from a recipe by Cait Johnson

The ingredients in this recipe are just a guideline.  In fact, in the batch in the photo, edamame stands in for peas, white beans for winter squash and sage for the thyme and rosemary. Sometimes I'll use split leftover biscuits in place of the mashed potatoes as topping.  A vegan version is easy-- leave out the cheese and add some nutritional yeast to the broth.

2 Tbs. cooking oil
1/2 c. onion, coarsely chopped
1/2 c. carrot, coarsely chopped
1/2 c. winter squash (such as Butternut or Acorn), peeled and coarsely chopped
1/2 c. mushrooms, coarsely chopped
4 large cloves garlic, coarsely chopped
1/2 c. corn kernels, fresh or frozen
1/2 c. peas, fresh or frozen
6 c. greens (such as kale, spinach or chard), coarsely chopped
1 tsp. fresh thyme
1 tsp. fresh rosemary, finely minced
salt, pepper to taste
1 Tbs. all purpose flour
1 c. vegetable broth
1/2 c. grated cheese (such as sharp Cheddar or Gruyere)
3 c. mashed potatoes




1. Preheat oven to 350F.
2. In a large skillet, heat the oil and add onion, carrots and squash.  Cook, stirring occasionally until the onion is golden and the carrots and squash start to soften. 
3. Add the mushrooms and garlic to the pan, and cook, stirring occasionally, until the mushrooms have darkened in color.
4. Add chopped greens, peas and corn and stir until the greens have collapsed and the corn and peas are heated through.
5. Add salt, pepper and herbs.  Sprinkle in flour, stirring well and simmering for a few minutes. Add broth, stirring until thickened. Scatter in cheese and mix to distribute.
5. Place ingredients in an oiled casserole. Top vegetables with mashed potatoes.
6. Bake 45 minutes, or until golden.