Three White Coats
Farmer's pie
INGREDIENTS
(4-6 servings)
-
onion (1)
-
garlic (2)
-
carrots (3-4)
-
fennel (1 bulb)
-
mushrooms (1/2 lb)
-
frozen green peas (1/3 lb)
-
frozen sweet corn (1/3 lb)
-
potatoes (3-4 big or 7-8 new)
Bechamel sauce
-
butter from grass-fed cows (2 Tbs)
-
whole wheat flour (2 Tbs)
-
milk from grass-fed cows (1 1/4 cups)
METHOD
-
Heat oven to 420 F (220 C).
-
Cut the potatoes into slices and boil in salted water for about 8 minutes or until barely tender. Drain water and toss the potatoes with extra virgin olive oil, salt and pepper to taste, and thyme. Set aside.
-
Prepare the bechamel sauce: melt butter in a saucepan over medium heat. Stir in the flour and cook for about 2 minutes, until you get a golden flour paste. Whisk in hot milk, bring to a boil, and stir constantly until the sauce thickens, for about 3 minutes.
-
In a Dutch oven saute onion, garlic, mushrooms, fennel and carrots for about 10 minutes. Add peas, corn and the bechamel sauce; combine well.
-
Spread the mixture evenly and top with the reserved potatoes. Bake in the preheated oven for about 20 minutes. Serve along side a crunchy Boston lettuce salad.
o
o