WINTER VEGETABLE PIE

Makes 5 servings

Angie

A healthy twist on the traditional Shepard’s pie. This has great flavor and texture

ingredients

2 pounds potatoes, peeled & chunked
1 1/2 teaspoon salt
3/4 teaspoon pepper
1 cup heavy cream
6 tablespoons butter
1 onion, sliced
1 clove garlic, chopped
4 cups sliced mixed winter vegetables such as,celery root,turnip,parsnips,fennel,and cabbage
2 large carrots, sliced
1/4 teaspoon thyme
3 cups chicken broth/stock

1
Boil the potatoes until tender, strain and add 1 teaspoon salt and 1/4 teaspoon pepper.
2
Mash potatoes and slowly stream in cream and 4 tablespoon butter. Cover and set aside.
3
In a large stock pot, melt the remaining butter and brown onions. Add the garlic, stir 1 minute.
4
Add the remaining vetetables, thyme, salt, and pepper. Mix well.
5
Add the broth, cover, and bring to a low boil for @ 8 minutes. Remove lid and simmer @ 10 minutes longer, until no liquid remaing in pot.
6
Heat the broiler and add veggies to pie pan. Spread whipped potatoes on top and broil @ 5 minutes.