4 medium potatoes, diced
1 tablespoon plus 1 teaspoon light olive oil
1 small onion, quartered and sliced
1 medium carrot, thinly sliced
1 cup finely chopped broccoli
2 tablespoons flour
1/2 cup milk
2 tablespoons minced fresh parsley, optional
Salt and freshly ground pepper to taste
9-inch prepared pie crust
1/2 cup bread crumbs
Preheat the oven to 350 degrees. Cook or microwave the potatoes in their skins until done. When potatoes are cool enough to handle, peel them. Dice two potatoes and mash the other two. Set aside until needed.

Heat 1 tablespoon of the oil in a large skillet. Add the onion and carrot and sauté over medium heat until both are golden. Add the broccoli along with water. Cover and cook until the broccoli is tender, about 4 minutes.

Sprinkle the flour into the skillet and pour in the milk, stirring constantly. Cook until the liquid thickens a bit, then stir in the potatoes. Heat mixture throughout.

Stir in the parsley and season with salt and pepper. Pour the mixture into the crust.

Place the bread crumbs in a small mixing bowl. Drizzle in the remaining teaspoon of oil and stir until the crumbs are evenly moistened. Sprinkle the crumbs evenly over the pie.

Bake for 35 to 40 minutes or until the crust is golden brown.

Let stand for 10 minutes, then serve potpie in wedges.

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