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Serves 5 | Prep Time 20 minutes | Cook Time 35 minutes
5 medium organic potatoes, peeled and cubed
1 cup Edensoy Original
or Edensoy Extra Original
1/2 tsp Eden Sea Salt
2 cups broccoli, small florets
1/2 package Eden Sliced Shiitake Mushrooms, soaked 10 minutes in 1 cup hot water
1 cup onion, diced
1/4 cup celery
1/2 cup carrots, sliced into thin rounds or diced
1/2 tsp Eden Shoyu Soy Sauce
1 1/2 tsp Eden Extra Virgin Olive Oil
2 cloves garlic, minced
1/4 tsp freshly ground black pepper
1 Tbsp fresh parsley, minced
1/2 tsp paprika powder
Place potatoes in a pot and cover with cold water. Bring to a boil, reduce flame and cook until tender. Drain off water, add sea salt, black pepper and Edensoy. Mash and set aside.
Preheat oven to 375°. Heat oil in a large skillet, sauté garlic, onions and shiitake for 2 to 3 minutes. Add shoyu, celery, carrots and broccoli. Add 1/2 cup shiitake soaking water and mix. Pour vegetables into a 9 inch pie plate. Take the mashed potatoes and place over the top of the vegetables, smoothing out evenly with a spoon. Sprinkle with paprika and parsley. Cover the pie.
Bake for 25 to 30 minutes or until the vegetables are tender. Remove the cover and bake another 5 minutes or until the potatoes are slightly browned.
For a variation prepare a pie crust, pre bake for 5 minutes, and then fill with the vegetables and top with mashed potatoes before baking. See Eden's recipes for pie crust.