🥣 Ingredients (Serves 4–6)
For the Filling:
- 3 medium potatoes, peeled and diced
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika or smoked paprika
- ½ teaspoon dried thyme or rosemary
- ¼ cup low-fat milk or unsweetened plant-based milk
Optional Add-ins:
- ½ cup chopped spinach or kale
- ½ cup diced bell peppers
- 2 tablespoons shredded low-fat cheese (optional)
For the Crust (Optional Low-Carb Version):
- 1½ cups almond flour
- 3 tablespoons coconut oil or olive oil
- 1 egg (or flax egg for vegan)
- Pinch of salt
👩🍳 Instructions
1️⃣ Prepare the Potatoes
- Boil diced potatoes in salted water until tender, about 10–12 minutes.
- Drain and mash with milk, salt, pepper, and paprika.
2️⃣ Sauté Vegetables
- In a skillet, heat olive oil and sauté onion and garlic until soft.
- Add optional vegetables and cook 2–3 minutes.
3️⃣ Make the Crust (Optional)
- Mix almond flour, coconut oil, egg, and salt until a dough forms.
- Press into a greased 8×8-inch baking dish, creating a thin, even layer.
4️⃣ Assemble Pie
- Spread sautéed vegetables over crust (or directly in dish if skipping crust).
- Top with mashed potatoes, spreading evenly.
- Sprinkle shredded cheese if using.
5️⃣ Bake
- Preheat oven to 375°F (190°C).
- Bake 20–25 minutes until top is lightly golden.
6️⃣ Serve
- Let cool 5 minutes before slicing.
- Pair with a fresh green salad for a balanced meal.
✨ Tips & Variations
- Herbs: Fresh parsley or chives on top add flavor and color.
- Spice: Add smoked paprika or cayenne for a subtle kick.
- Vegan Version: Use plant-based milk and flax egg for the crust.
- Meal Prep: Keeps in the fridge for 3–4 days; reheat before serving.