Mashed Potato and Broccoli Pie
Active Time: 10 minutes • Total Time: 30 minutes
Yields: 5 Servings
- 3 baking potatoes
- 1/2 cup chopped onion
- 1 package Earthbound Farm Frozen Organic Broccoli Florets
- 2 tablespoon butter
- 1/2 cup lowfat or nonfat milk
- 1/2 cup nonfat Greek yogurt
- 3/4 cup shredded cheddar and jack cheese
- Salt and freshly ground black pepper
You’ll need to taste this flavorful pie to be convinced that mashed potatoes don’t need to be laden with butter and cream to be delicious — in fact, it’s so tasty that no one will miss the butter and cream! This is a great way to get the kids to eat their veggies.
Wash and scrub the potatoes, but don’t dry them. Pierce each several times with a fork. Arrange them in the microwave (or on a microwave-safe plate) in a circle, about 1 inch apart. Microwave on high (100% power) for 16 to 19 minutes or until soft when pierced in the center. Cool 5 minutes.
Meanwhile, melt the butter in a large skillet over medium heat. Add the onion and sauté for 30 seconds. Add the frozen broccoli florets and sauté for 1 minute more. Reduce the heat to medium-low, cover and cook 5 minutes or until the broccoli begins to soften.
Remove the lid, increase the heat to medium-high and sauté until the broccoli and onions are lightly browned and very tender, 4 to 5 minutes. It may be necessary to cut some florets into smaller pieces to get them to cook uniformly.
Cut the baked potatoes in half and scoop the flesh into a medium-size bowl. Add the milk and yogurt, and mash until thoroughly blended. Season to taste with salt and pepper. Stir in the broccoli and onions.
Spoon the mixture into a 9-inch pie plate. Spread the top evenly. Sprinkle with the cheese. Microwave for 3 to 5 minutes, or until the cheese melts and the potatoes are hot. Spoon onto plates to serve.
Fresh Variation: Substitute 10 oz fresh broccoli florets for the frozen. Cut the florets into very small pieces and leave very little stem on them. The timing will be very close to that given for the frozen florets.