This recipe is old-school comfort food at its finest and is very filling and festive. Many of us are working mothers with very busy schedules, so this family favorite is good to double up on. Make one to serve piping hot out of the oven and freeze the second for a delicious reheated repast for after school and after work. You will need the following ingredients for one pie:
- 1 yellow onion, chopped
- 1⁄2 cup carrots, sliced
- 2⁄3 cup celery, chopped
- 1 cup button mushrooms, sliced
- 1 cup cherry tomatoes (or tomato sauce)
- 4 to 5 potatoes, boiled
- 1⁄2 cup milk
- 2 tablespoons sunflower or olive oil
- 1⁄2 cup grated cheddar cheese
- 2 cups sautéed ground beef, or soy protein for meat-free options
Preheat the oven to 375°F.
Mash the potatoes with unsalted organic butter, adding one splash of milk at a time until you have the desired consistency. Make sure you can get peaks so the pie will be impressively landscaped! Salt and pepper the potatoes to taste. Slowly heat the olive oil in sauté pan and cook the onions until they soften, then fold in and cook your meat or veggie protein. Lastly, add in the carrots, celery, mushrooms, and tomato and cook through. Season with salt and pepper to taste and add in your favorite herbs: parsley, sage, rosemary, or whatever your heart desires. Transfer to an oiled pie dish and spread evenly. Sprinkle the grated cheese on top. Lastly, spread the mashed potatoes on top, creating peaks and valleys. Dust a sprinkling of parsley and chives on top, then pop into the oven for fifteen minutes. Once the tater topping begins to turn a lovely golden brown on top, remove from the oven. Serve this hearty homemade savory pie in bowls alongside a crisp salad of homegrown greens and allow the coziness to melt all mundane matters away. This dish is good for any day of the week and impressive enough to bake for high holidays.