Peasants Pie Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
None,
Directions:
Topping: 4 medium potatoes, cooked and mashed (with 1/4 cup water) to
yield 3 cups mashed
Sauce: 2 cups brown gravy, mushroom gravy, or other sauces (such as
tomato)
Filling:
1 onion, coarsely chopped
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 bunch spinach,
torn into bite size pieces
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.
Source from luhu.jp
yield 3 cups mashed
Sauce: 2 cups brown gravy, mushroom gravy, or other sauces (such as
tomato)
Filling:
1 onion, coarsely chopped
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 bunch spinach,
torn into bite size pieces
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.
Source from luhu.jp