You can add whichever vegetables you would like in the pie; the key to the deliciousness is the mashed-potato base which is infused by the mushroom soup gravy and vegetable juice as it bakes. I've made this with home-made alfredo sauce, but it's just as good, if not better with old-fashioned mushroom soup. I've also played around with lentils, beans, chopped Yves Chick'n tenders, and tofu to add a bit of protein to the meal, but it tastes just as good without.
Ingredients:
Mashed Potato Base:
2-3 potatoes, chopped
2 tablespoons of sour cream
1/4 cup milk
1/2 tsp garlic powder
salt and pepper to taste
Filling:
1 medium yam
1 parsnip
1-2 carrots
4 large mushrooms
1 cup broccoli florets
1 cup cauliflower florets
1/2 cup frozen peas
2 small cans of condensed mushroom soup
Crust:
1 Frozen pie crust
Sprinkle of rosemary
Roughly chop up potatoes, yam, parsnip, mushrooms and carrots into 1 cm - 1 inch cubes. Boil in salted water for about 10 minutes, until cooked right through. These can all be boiled together in one pot. While these are boiling, steam the broccoli and cauliflower florets, and steam or saute the mushroom chunks.
Drain and separate most of the mashed potatoes. Mash with sour cream, milk, garlic powder, salt and pepper until you have some lovely mashed potatoes. Cover the bottom of a casserole dish with the mashed potatoes about 1 inch thick.
Spread a layer of mushroom soup over the potatoes. Sprinkle the frozen peas on top of the soup. Cover this with a layer of the cooked root vegetables and muhrooms. Add more mushroom soup on top of these vegetables, then cover that with the cooked broccoli and cauliflower florets. Add remaining mushroom soup on top of the broccoli and cauliflower, and top with frozen pie crust. (You can, of course, throw together a quick home-made crust, but I usually just grab a pre-prepared crust from the freezer). Sprinkle crust with a bit of rosemary - this makes all the difference.
Bake in oven at 350 for about 35 minutes, or until crust is golden.
