Vegetables pot pie

vegetables pot pie.JPG          vegetables pot pie cut up.JPG


1 c chopped carrots
1/2 c chopped zucchini
1/4 c chopped celery
4 cubes frozen spinach
1/4 c fennel, finely cut
1/2 Tsp salt
2 Tbs Olive oil
3 medium size potatoes
1/2 c milk
5 Tbs sour cream
A pinch of salt
A pinch of pepper
2 sachets of cup of mushroom soup
1/4 c white wine
Sprinkle with Gradano Cheese
Grated zest of 1 lemon (opt)


Microwave potatoes about 18-20 minutes until soft. Drain and add milk,a pinch of salt and sour cream. Mashed the potatoes and set aside.

Heat oil in a pan, medium heat, add vegetables and mushrooms powder with wine fry for 15 minutes. Stirring occasionally. Remove from heat set aside. Lightly grease ramekin, small cast iron pot or oven proof bowl.

Fill 3/4 up the vegetables mixture. Level with a wooden spoon. The top with mashed potatoes. Repeat with another vegetables and then potatoes. Sprinkle cheese. Bake it for 25 to 30 minutes until golden brown.