Savory Curry Vegetable Pie With Simply Shredded Potatoes!

Curry vegetable pie with hashbrown potatoes backed into cheese pie shell! Have enough all week long and to freeze

• Ready In: 1 hr 20 mins
• Serves: 4-6
• Yields: 3 pies

Ingredients

• 1 -2  minced garlic clove
• 2  onions, sliced
• 1⁄4 cup light olive oil
• 1  head cabbage, shredded
• 2  zucchini, sliced
• 2  quarts  chicken stock
• 1  turnip, sliced
• 4  teaspoons mild curry powder
• 16  ounces  Kraft Shredded Monterey Jack Cheese
• 10  slices bacon, cooked and crumbled
• 24  ounces  Simply Potatoes Diced Potatoes with Onion
• 2  pie crusts

Directions

1. heat olive oil, add garlic and onions, simmer 5 minute in saute pan, 1/2 tsp curry seasoning, add zucchini, cabbage and turnip saute another 5 minute.
2. add chicken stock and let cook on low 20 minute.
3. add bag of cooked hashbrown with onions to stock pot and cook another 10 min on low heat.
4. let sit for @ 7 - 10 min and.
5. pour into cooked pie shells sprinkled with curry seasoning and 4 tblspns of shredded kraft monterey jack cheese.
6. bake 30 min then.
7. top with kraft shredded monterey jack cheese and freshly cooked shredded bacon.