Farmer's pie


(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)



  • 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. 



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