Idahoan Veggie Pub Pie
Serves: 2-4
Filling and loaded with veggies this makes a great vegetarian entrée.
  • 1 quart vegetable or chicken broth, reserving ½ cup
  • 1 bay leaf
  • 1 large carrot, diced
  • 1 cup Brussels sprouts, halved
  • 1 cup cauliflower florets
  • ½ cup diced celery
  • ½ cup peas
  • 1 tablespoon oil
  • 1 clove garlic, minced
  • ¼ cup onion, chopped fine
  • 2 tablespoons corn starch
  • 4 oz package Idahoan Butter & Herb Mashed Potatoes
  • ½ teaspoon smoked paprika
  • Fresh herbs for garnish
  1. Preheat oven to 350°F.
  2. Heat broth and bay leaf to a low simmer.
  3. Add carrot, Brussels sprouts, cauliflower and celery and blanch in stock 6 minutes. Add peas and continue to blanch for two minutes.
  4. Strain vegetables from the stock, reserving broth and vegetables separately. Discard bay leaf.
  5. Heat a sauté pan over medium heat with the oil. Sauté blanched vegetables, onion and garlic until tender.
  6. Mix the cornstarch with the ½ cup reserved (cold) broth, blending well. Add to the vegetables.
  7. Stir until it begins to thicken, then add another 1 cup of the broth to the mixture and continue to stir and thicken.
  8. Transfer the vegetables to individual oven proof baking dishes or one, 1-quart baking dish.
  9. Prepare mashed potatoes, following package instructions.
  10. Spoon prepared potatoes on top of vegetables.
  11. Bake in oven for 15 minutes to warm through our until potatoes are golden.
  12. Garnish with a sprinkle of paprika and fresh herbs.
Recipe by Idahoan Mashed Potatoes - Idahoan Foods LLC at