July 09, 2021
This recipe uses the delightfully nutty pecan oil to sauté the vegetables and for adding flavour to the mashed potato topping. The pecan flour is both for thickening the filling and also as a crusty topping paired with parmesan...Yum! I chose to omit the usual addition of peas to the recipe and instead use mushrooms but you could equally use peas if you don't like mushrooms. This unique adaptation of a classic is a perfect option for a cold winter night.
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July 26, 2021
July 23, 2021