Cheesy Potato Pot Pie

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 prepared deep dish pie shell, prebaked
• 5 medium baking potatoes, peeled and cubed
• 1 cup shredded cheddar cheese
• 2 tablespoons butter
• 1/2 medium onion, chopped
• 2 green onions, finely chopped
• 1 garlic clove, minced
• 1/2 cup corn, fresh or frozen
• 1/2 cup carrot, chopped or shredded
• 1/2 cup broccoli, fresh or frozen
• 1/2 cup chopped green beans, fresh or frozen
• 1/2 cup mushroom, sliced
• 2 1/2 cups milk
• 1/2 cup parmesan-romano cheese mix, grated
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried thyme
• 1/4 teaspoon paprika
• 2 eggs, divided
• 1 teaspoon dijon mustard

Recipe

• 1 preheat the oven to 350 degrees f.
• 2 melt the butter in a deep, wide sautee pan over medium-low heat.
• 3 add the onions,garlic and vegetables, and cook, stirring occasionally, until the vegetables are tender, about 8 minutes.
• 4 stir in the potatoes and enough milk to almost cover the potatoes.
• 5 bring to a boil over high heat.
• 6 reduce the heat to medium and simmer, stirring occasionally, until the potatoes are tender, about 10 minutes.
• 7 partially mash the potatoes with a potato masher in the pan.
• 8 stir in the parmesan-romano cheese, thyme, mustard, salt, and pepper.
• 9 remove from the heat to cool slightly.
• 10 meanwhile, lay 1/2 cup cheddar over the bottom of the prepared crust.
• 11 stir the egg yolks into the potato mixture.
• 12 beat the egg whites with clean dry beaters
• 13 in a medium bowl until almost-stiff peaks form when the beaters are lifted.
• 14 gently fold the whites into the potato mixture, then scrape the filling over the cheddar in the crust. sprinkle the paprika and other 1/2 cup cheddar over the filling.
• 15 bake until puffed and golden, about 20-30 minutes. let cool before serving.