Peasant’s Pie

Peasant’s Pie


  • Topping
  • 4 medium potatoes, cooked and mashed. Mash potatoes with about ¼ cup
  • Sauce
  • 2 cups Country Gravy, or Mushroom Gravy, or Italian Sauce
  • Filling
  • 1 onion, coarsely chopped
  • 3 carrots, thinly sliced
  • 1 green pepper
  • ½ pound broccoli, cut into florets
  • ¼ pound green beans, cut into 1-inch pieces
  • 1 bunch spinach, torn into bite-sized pieces


Steam vegetables (except spinach) about 15 minutes, until crisp-tender. Remove from heat. Stir in spinach and 2 cups gravy. Spoon this filling into a 9" x 12" baking dish. Sprinkle with a small amount of paprika. Bake 30 minutes at 350°.

Helpful Hints:
Add ½ pound Brussel sprouts when they are available. Use favorite vegetables for filling, cut into bite-sized pieces. Use about 8 cups of chopped vegetables. If prepared ahead, add 15 minutes to your baking time. Use leftover vegetables, added to others after they have been steamed.


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