By Erica H
This is a recipe that I found many years ago in a vegetarian magazine and have been making it ever since. It is really easy and looks and tastes like a lot of work. Our secret! It’s full of vegetables and topped with either phyllo dough or puff pastry, whichever you prefer. Can you say yum?Read the full post @ ericainthecity.blogspot.com
Prep Time: 30 minutes | Cook Time: 10 minutes | Yields: 4 servings
3 tbsp extra-virgin olive oil
28 ounce roasted potatoes with sliced onion
bag frozen vegetables, mostly thawed 10 ounce,
1.25 cup organic cream of mushroom soup, such as Imagine
0.5 sheet frozen puff pastry or phyllo dough, slightly thawed
Preheat oven to 400ºF.
If using fresh potatoes (about 4 medium), wash, peel and cube.
Place potatoes on a cooking tray and add 1 small diced onion. Toss (on tray) with 3 tbsp olive oil and salt & pepper. Roast for approximately 25-35 minutes, turning frequently. (So good!) OR If using a bag of frozen potatoes, heat 1 tbsp oil in large pan.
Add potatoes and sauté over medium-high heat until partially thawed, about 3 minutes.
Combine potatoes, soup, and vegetables in a pot and bring to a boil. Reduce heat and cook, stirring often, until vegetables are completely thawed and ingredients are well combined.
Spoon mixture into an 8, unfold puff pastry (or phyllo) and cover vegetable mixture with a single layer, breaking to fit in pan. Bake about 10 minutes, until pastry is golden brown and filling is bubbling!