Tuscan Primavera Pie offers a surprise vista of springtime vegetables in a modified Shepherd’s Pie made with a potato crust and filled with veggies.
Tuscan Primavera Pie
Author: Epicurus.com Kitchens
Serves: 6
Ingredients
- 1 1/2 carrots, washed, trimmed, peeled
- 1 celery stalks, trimmed, washed
- 1/2 onion, peeled rinsed, chopped coarsely
- 3 garlic cloves, crushed
- 4 ounces olive oil
- 1 sprig oregano, fresh
- 1/4 teaspoon salt
- 1/8 teaspoon pepper, freshly ground
- 1 portobello mushroom
- 1 1/2 zucchini, washed, trimmed
- 1 1/2 yellow summer squash, washed, trimmed
- 1 1/2 ounces peas, fresh or frozen
- 1 Cup vegetable stock
- 1 ounce white wine
- 1/4 ounce soy sauce
- 3 Cups prepared mashed potatoes
- 1/4 ounce garlic powder
- 1/2 teaspoon salt
- 1/8 teaspoon pepper, freshly ground
- 1 1/2 ounces butter
- 1 ounce buttermilk
- 1 spring fresh oregano or thyme for garnish
Instructions
- Preheat conventional oven to 400 degrees F (375 degrees F convection).
- Chop carrots, celery, onions and garlic into 1/2-inch pieces and combine.
- Toss vegetables with half the olive oil; sprinkle with half each of the oregano, salt, and pepper. Spread in single layer on sheet pans. Roast 15 minutes.
- Chop mushrooms, zucchini and squash into 1/2-inch pieces and combine; toss with remaining oil, oregano, salt, pepper; add to carrot mixture. Continue roasting 15 minutes longer or until vegetables are crisp-tender.
- Stir in peas. Spread vegetables into a ceramic baking pan.
- Reduce vegetable stock and white wine by half. Stir in soy sauce. Pour mixture over vegetables.
- Combine mashed potatoes garlic powder, salt and pepper. Continue whisking until potatoes are smooth.
- Beat butter/butter and buttermilk into potatoes. Spread evenly over vegetable mixture.
- Reduce oven to 375 degrees F (convection oven to 350 degrees F). Bake 30 to 45 minutes or until golden.
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