Potato and Broccoli Pie
Broccoli and squash topped with a cheese potato crust.
Ingredients
- 7 oz yellow squash, sliced
- 3 cup broccoli florets (12 oz)
- 1 small onion, finely chopped (2 oz)
- 1/4 cup low-fat cream cheese
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper, or to taste
- 3 1/3 lb potatoes, cooked and mashed
- 1 Tbsp grated Parmesan cheese
Directions:
Steam, blanch or microwave the squash and broccoli until just tender. While still warm, mix with the onion and cream cheese. Season with salt and pepper.
Put into a shallow ovenproof dish and cover with mashed potato. Sprinkle with parmesan cheese and brown under a hot grill or in a hot 375ºF oven.
Variations:
To add additional flavor, try mixing in garlic or other herbs, to taste.