Healthy Vermont Settler’s Pie

For the filling:

-2 large carrots; finely diced

-2 stalks of celery; finely diced

-1 yellow onions; finely diced

-1 large turnip; finely chopped

-1 large beet; finely diced

-6 cups of mixed mushrooms of good quality; roughly chopped

-2 teaspoons of thyme; minced

-1 sprig of rosemary leaves; minced

-1 sprig of sage leaves; minced

-1 cup frozen corn kernels; thawed

-1/4 cup of red wine

-Salt and fresh cracked pepper; as desired

-1 stick of butter


For the topping:

-6 large Yukon potatoes; peeled and diced

-4 tablespoon of butter

-1/2 cup of heavy cream

-4 eggs of good quality

-8 ounces of shredded Vermont cheddar

For the filling:

Preheat oven to 450˚ F. Melt butter in deep pot and add carrots, celery, yellow onions, turnip and beet. Cook for ten minutes, stirring until the vegetables have softened. Add mushrooms and minced herbs, cooking for five minutes while stirring frequently. Fold in corn. Deglaze pan with wine, stir, and continue cooking for 2-3 minutes. Season with salt and pepper. Place contents in oven safe dish, spreading across entire bottom.


For the topping:

In a large pot, boil water. Once boiled, add potatoes and reduce heat to medium-low temperature. Cook potatoes until soft and pour into a strainer. Transfer potatoes to a large bowl and add butter, mashing until smooth throughout. Add cream and eggs­­, one at a time, while whisking consistently. Sprinkle in cheese and mix well. Put potato mixture in piping bag and pipe over vegetable mixture to cover. Bake for 10-15 minutes or until pie is bubbling and golden brown.