Mixed Vege with Mashed Potatoes Mufpie

Mufpie is a combination of ‘muffin’ and ‘pie’, representing the mashed potatoes as the muffin top and the vegetable filling as the pie filling.

This is vegetarian, gluten free and high protein recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

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Medium

Mixed Vege with Mashed Potatoes Mufpie

Cooking Method: Baking, Boiling Cuisine: International Courses: Dinner, Main Course Recipe Keys: Gluten Free High Protein Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 40 min Rest Time 10 min Total Time 1 hr 10 mins

Servings: 4 Calories: 1400

Best Season: Suitable throughout the year

Ingredients

Servings

• 500 gram Potatoes
• 300 gram Mixed Vegetables (carrots, peas, corn)
• 50 gram Butter
• 100 ml Milk
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 1 tablespoon Olive Oil
• 1 medium Onion
• 2 clove Garlic
• 2 tablespoon All-purpose Flour
• 200 ml Vegetable Stock
• 1 teaspoon Thyme
• 1 teaspoon Rosemary

Instructions

1. Peel and boil the potatoes until tender. Drain and mash with butter, milk, salt, and black pepper.
2. Heat olive oil in a pan and sauté the onion and garlic until translucent.
3. Add the mixed vegetables and cook for 5 minutes.
4. Sprinkle flour over the vegetables and stir well.
5. Gradually add vegetable stock, thyme, and rosemary. Cook until the sauce thickens.
6. Preheat the oven to 180°C (350°F).
7. Transfer the vegetable mixture to a baking dish and top with the mashed potatoes.
8. Bake for 20-25 minutes or until the top is golden brown.
9. Let it rest for 10 minutes before serving.
10. Enjoy your Mixed Vege with Mashed Potatoes Mufpie!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 45g15%

Sugars 5g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.