This is the kind of meal you want to eat during the winter. It’s warm and hearty and the perfect thing to ward off cold (and bipolar, crazy Illinois) winters. But prepare yourself to make a mess in the kitchen. This recipe needs you whole attention until it gets in the oven, so don’t think you can wash dishes in between steps! This is a 2 part dish, the mashed potatoes and the filling.
If you already have a favorite mashed potato recipe, use that! If not here is what I used.
1 1/2 pounds potatoes, cut in 1/2 inch pieces (about 4-5 large potatoes.. see picture, this ended up making way more potatoes then I needed)
1/2 cup milk
1/2 stick butter
Garlic, minced (at least 5 cloves)
Salt and pepper to taste
2 tbsp oil
1 cup onion, chopped
2 large peppers, chopped
1 1/4 cup carrots, chopped
2 garlic cloves, minced
1 tsp salt
1/2 tsp pepper
2 tbsp all purpose flour
4 tbsp tomato paste (or more if you want it more saucy!)
1 cup vegetable broth (if you add more like me, it doesn’t hurt)
2 tsp rosemary, I used dried and crush it with a mortar and pestle
1 tsp thyme, I used dried and crush it with a mortar and pestle
1 can kidney beans, rinsed and drained
1/2 cup frozen corn, or canned
1/2 cup frozen peas
First, start by making the mashed potatoes. Place the potatoes in a large pot and bring to a boil. Boil until the potatoes are tender, about 15-20 minutes or check with a fork. Then drain the potatoes and return to original pot.
Mash the potatoes, it doesn’t have to be perfect, just break up the pieces. Then add the butter, milk, garlic, and salt & pepper. After the butter has melted enough, continue to mash or whip the potatoes with a mixer, until they are fluffy and smooth. Set aside.
Preheat the oven to 400 degrees.
Now onto the filling.
Heat the oil in a large skillet pan. Add the onion, pepper, and carrots (and any additional vegetables you want to add) and cook/stir for 3-4 minutes. Next add the garlic, salt, & pepper. Continue to stir.
Stir in the tomato paste and flour. Add the vegetable broth and throw in the rosemary and thyme. Bring the mixture to a boil.
Then add the kidney beans, corn and peas. Reduce heat to low and simmer for 10 minutes, while stirring occasionally to prevent burning.
After the 10 minutes are up, spread the vegetable mixture evenly into the bottom of a 9 X 13 inch pan (or 11 X 7 works too).
Top the vegetable mixture with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up, and smooth the potatoes with a rubber spatula. I usually get bubbles.. maybe I need to work on sealing the veggies better.
Put the pan on a baking sheet (easier to handle since the pan is heavy with goodness) and bake for 25 minutes or just until the potatoes begin to brown.
Here’s the mess it made..
But here’s the final product!
Adapted from Ezra Pound Cake
Linking to these parties!