June 15th, 2012

Garden Vegetable Pie

Garden Vegetable Pie

Gardening runs in my family.  My mom has a beautiful vegetable and herb garden with little signs that say things like “Rosemary,” “Basil,” “Thyme,” and “Oregano.”  My dad, who named his garden “Shangri-La” likes to grow tomatoes and different kinds of flowers.  And my husband works in our yard almost every day.  As for me, I love to LOOK at the gardens, and I love to EAT the vegetables, and I love to COOK with the herbs, but that’s about it.  The gardening bug just never bit me.

Speaking of gardens, my dad recently started photographing the flowers in his yard with a macro lens he bought for his camera.  Then one day he went to a local nursery and asked them if he could photograph their flowers.  He’s not a professional photographer, but the photos came out looking so beautiful that I told him they were good enough to be in a high-class gardening magazine.  But then I thought. . . Hey, forget the magazine, they’re good enough to be on my cooking blog!  So here are a couple of his photos.  Aren’t they gorgeous!

If you want to see more, you can check out this page I created:  Dad’s Flower Photos.  And while I’m talking about my dad, I would just like to say:

Happy Father’s Day, Dad!  I love you!

If you happen to have a vegetable garden, you’ll really appreciate this recipe as it uses several vegetables that you may be growing yourself.  Start off by peeling, chopping, and boiling the potatoes.

Meanwhile, prepare the vegetables as directed.

Melt 2 tablespoons of butter in a skillet and add the zucchini, yellow squash, red bell pepper, and green onions.  Cook for 3 minutes.

Then add the mushrooms and tomatoes.

Cook until the mushrooms have been cooked down. Transfer the vegetables to a colander and drain the liquid.  Return the vegetables to the skillet and add the basil, oregano, garlic powder, salt, and pepper.  Stir well.  Place the vegetables in a 10-inch pie plate.  Preheat the oven to 350.

When the potatoes are tender, mash them with the butter, sour cream, garlic powder, salt, and pepper.  Spread the mashed potatoes over the vegetables in the pie plate.

Grate the cheddar cheese. . .

. . . and sprinkle all over the mashed potatoes.  Bake at 350 for 20 minutes.

Garden Vegetable Pie

One Response to “Garden Vegetable Pie”

  1. I loved your story and flower pictures. They go well with your Garden Vegetable Pie recipe, but most of all I liked your Father’s Day message.
    I love you too……


    PS: I just might give that recipe a try. It sure looks yummy and not too complicated.


Hi! I'm Laura. I enjoy sharing simple and delicious recipes that I serve my family and friends. To learn more about me, click here.

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