(via Meatless Monday: Fennel and Mushroom Pie) 1 pound new potatoes, scrubbed and sliced 2 tablespoons whole milk 1 tablespoon butter 1 fennel bulb, roughly cut 1 large carrot, sliced 2 tablespoons light olive oil 2 onions, finely chopped 1 clove garlic, minced 1/2 pound mushrooms, sliced Salt and pepper 1/4 cup bread crumbs (gluten-free variation: use rolled oats or 1/3 cup finely chopped almonds) 2 tablespoons chopped fresh parsley 1/4 cup fresh basil 8 ounces mozzarella cheese, grated 8 ounces cheddar cheese, grated 1. Preheat the oven to 400 degrees F. 2. Cook the potatoes in salted boiling water for 10 to 15 minutes, until tender. Drain, then mash. While potatoes are still hot, mix in the milk and butter. 3. Cook the fennel and carrot in salted boiling water for about 7 minutes, until tender. Drain, and set aside. 4. Heat olive oil in a sauté pan, add onions, and cook for 5 to 10 minutes, until they begin to brown. Add the garlic, and cook for another minute. Add the mushrooms, and cook for another 2 minutes. Season with salt and pepper. 5. Sprinkle half the bread crumbs over the base of a shallow, ovenproof 9-inch baking dish. Add half the mushrooms and onions, fennel, parsley, basil, mozzarella and cheddar cheeses, and potatoes in layers. Repeat the layer, finishing with potatoes. 6. Bake for 20 to 30 minutes, or until heated through. (If you use a pie plate, place the plate on a baking sheet before you slide it in the oven to catch any spills.)

(via Meatless Monday: Fennel and Mushroom Pie)

  • 1 pound new potatoes, scrubbed and sliced
  • 2 tablespoons whole milk
  • 1 tablespoon butter
  • 1 fennel bulb, roughly cut
  • 1 large carrot, sliced
  • 2 tablespoons light olive oil
  • 2 onions, finely chopped
  • 1 clove garlic, minced
  • 1/2 pound mushrooms, sliced
  • Salt and pepper
  • 1/4 cup bread crumbs (gluten-free variation: use rolled oats or 1/3 cup finely chopped almonds)
  • 2 tablespoons chopped fresh parsley
  • 1/4 cup fresh basil
  • 8 ounces mozzarella cheese, grated
  • 8 ounces cheddar cheese, grated

1. Preheat the oven to 400 degrees F.

2. Cook the potatoes in salted boiling water for 10 to 15 minutes, until tender. Drain, then mash. While potatoes are still hot, mix in the milk and butter.

3. Cook the fennel and carrot in salted boiling water for about 7 minutes, until tender. Drain, and set aside.

4. Heat olive oil in a sauté pan, add onions, and cook for 5 to 10 minutes, until they begin to brown. Add the garlic, and cook for another minute. Add the mushrooms, and cook for another 2 minutes. Season with salt and pepper.

5. Sprinkle half the bread crumbs over the base of a shallow, ovenproof 9-inch baking dish. Add half the mushrooms and onions, fennel, parsley, basil, mozzarella and cheddar cheeses, and potatoes in layers. Repeat the layer, finishing with potatoes.

6. Bake for 20 to 30 minutes, or until heated through. (If you use a pie plate, place the plate on a baking sheet before you slide it in the oven to catch any spills.)