Recipe by Tish
I got this recipe out of "The Perfect Potato" and it is a great make ahead and frozen for a main dish or side dish
Top Review by Annie M.
I am not going to rate this recipe because I alterted it too much to comment on the actual flavor of the recipe as it was written. However the instructions were vague. "until tender" is mentioned in step one and two for the same vegetables. Is the egg in the crust beaten before it is added? What temperature should the mash potatoes be? I like the recipe but the instructions need work.
- 1⁄4 cup olive oil
- 1 lb potato, peeled and diced
- 2 large carrots, peeled and thinly sliced
- 4 ounces mushrooms, sliced
- 4 ounces green beans, cut into 1-inch pieces
- 2 large celery ribs, chopped
- 1⁄4 cup all-purpose flour
- 1 cup milk
- 1 (13 3/4 ounce) can chicken broth or 1 (13 3/4 ounce) can vegetable broth
- 1 teaspoon salt
- 1⁄2 teaspoon dried tarragon
- 1⁄4 teaspoon white pepper
- 2 cups mashed potatoes
- 2 tablespoons butter or 2 tablespoons margarine
- 1 large egg, beaten
- 2 tablespoons parsley, chopped
Directions See How It's Made
- In a 3 qt saucepan over medium heat, heat the olive oil, and in it cook the potatoes, carrots, mushrooms, green beans, and celery until tender, stirring occasionally.
- Mix the flour and milk in a measuring cup.
- Stir into the saucepan along with the chicken broth, salt, tarragon, and pepper.
- Bring to a boil over high heat.
- Reduce the heat to low; cover and simmer 15 minutes or until the vegetables are tender.
- Spoon the vegetable mixture into four 2 cup aluminum pie plates or other ovenproof casseroles or containers.
- Preheat the oven to 425°F.
- In a medium bowl, combine the mashed potatoes, butter, egg, and parsley.
- Top each container with some of the potato mixture, spreading it evenly to cover the surface.
- Bake 20-25 minutes or until the tops are golden.