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

Tuscan Primavera Pie
Serves: 6
  • 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
  1. Preheat conventional oven to 400 degrees F (375 degrees F convection).
  2. Chop carrots, celery, onions and garlic into 1/2-inch pieces and combine.
  3. 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.
  4. 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.
  5. Stir in peas. Spread vegetables into a ceramic baking pan.
  6. Reduce vegetable stock and white wine by half. Stir in soy sauce. Pour mixture over vegetables.
  7. Combine mashed potatoes garlic powder, salt and pepper. Continue whisking until potatoes are smooth.
  8. Beat butter/butter and buttermilk into potatoes. Spread evenly over vegetable mixture.
  9. Reduce oven to 375 degrees F (convection oven to 350 degrees F). Bake 30 to 45 minutes or until golden.

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