Healthy Harvest Pie

Like a Shepherd’s Pie, the best thing about this dish is you can toss as many fresh hearty veggies you have into the mix...the more the merrier!

The cool autumn months have arrived here in Maine, but the garden is still thriving with life! We were blessed with a great harvest season and our cool weather crops are in their peak (KALE, RAINBOW CHARD, CARROTS, BEETS, BRUSEL SPROUTS, SAGE, PARSLEY, ROSEMARY, THYME, MINT, & our JALEPENOS are still producing too!)!

This is such a healthy, hearty, easy, and quick dish to make! I was sooo happy with how it came out! This is definitely going to be ear-marked as one of my new "healthy & fast" dinner options! Admittedly, I had to serve this "deconstructed" to my pickiest of picky eaters because she doesn't like when her foods touch one another :) But my children ate it, and so did the grownups! Another family harvest success story!  

I hope your family enjoys it just as much as mine! Mine enjoyed it so much, and so quickly, that I only have pictures of the ingredients and not the end result! I'll be sure to take pictures of the end result before I serve the gang next time! 

Healthy Harvest Pie Recipe

Preheat oven to 400 degrees F

Time approx. 40 minutes prep; 30 mins baking

Ingredients

Smashed Potato Topping:

  • 1 1/2 lbs russet potatoes

  • 3 tablespoons unsalted butter

  • 3/4 teaspoon kosher salt

  • 1/4 teaspoon ground pepper

  • 1/4 cup 1% milk

Meat & Veggie Filling:

  • 3/4 cup fresh (or frozen peas); if frozen peas heat in microwave for 45 seconds and drain all moisture.

  • 3/4 cup fresh (or frozen corn)

  • 1/2 cup carrots; roughly chop

  • 2 cups onion (yellow or vidalia); chopped

  • 1 cups kale (or other green/spinach/chard); chopped

  • 1 1/2 lbs ground lamb

  • 1 teaspoon thyme

  • 2 teaspoons kosher salt

  • 1 teaspoon ground pepper 

  • 2 teaspoons Worcestershire 

  • 1/4 cup chicken broth (low sodium 

  • 1 tablespoon canola oil

Method

Peel the potatoes and dice to uniform size. Place potatoes in a saucepan and cover with cold water. Cover and fire them up over high heat until boiling.  When boiling, remove the lid and cook until tender (when piercing with a fork breaks them in half), about 15 minutes. 

Drain all the water from potatoes and add the butter, milk, salt and pepper.  With a masher or electric handheld mixer, mash potatoes until velvety smooth! Feel free to adjust salt and pepper depending upon your tastebuds! 

Set potatoes aside.

While the potatoes are cooking, prepare the filling. 

Add canola to a sauté pan over medium heat.  

Once oil is hot (shimmery) add the onion and cook until translucent - but not brown (about 3 mins).  Add the lamb, salt, and pepper and cook until cooked throughout (until brown) about 5 mins.  

Add 2 teaspoons Worcestershire and chicken stock and stir until combined.  

Set meat & onion mixture aside. 

If using all fresh ingredients, combine all your veggies - the peas, kale, carrots, corn (fresh & uncooked).

If using any frozen veggies, place them in the microwave for 30-45 seconds to defrost, then empty any excess liquid. DO NOT over cook your veggies - you don't want them to be soggy!

Make the pie!

Combine all veggies and create the base of the pie in an 11x7 baking dish or dutch oven.  I always use my le crusset dutch oven for this and LOVE IT!   

Add the meat mixture on top of the veggies.

Add the potato mixture to top it all off!  Be sure to use a rubber spatula to cover the ends of the pie so the top is nice and sealed. 

Bake at 400 until the potatoes are nice and golden and the pie is bubbly.

ENJOY your warm cozy harvest feast!!!

RecipesStephanie McDonoughcarrots, corn, peas, potatoes