Saturday, September 6, 2008
I could never live on an Atkins diet. I tried South Beach for a while, but after 2 months without even fruit and not a single pound dropped, I said goodbye to that idea forever. This meal is decidedly not Atkins friendly, filled with the starchy goodness of cheesy yukon gold mashed potatoes tumbled into a crispy and flavorful pie crust and topped with tender pencil-thin asparagus. This is similar to Jamie Oliver's asparagus and potato tart, but housed in pastry crust instead of filo, and laced with mushrooms and leeks. This lovely vegetarian dish makes a hearty dinner in spring or fall.
Mushroom Leek Mashed Potato Pie with Roasted Asparagus
6 large yukon gold potatoes
2 Tbsp unsalted butter
2 cups cleaned leek, sliced thin
2 large portobello mushroom caps, diced
2 Tbsp marsala wine
a double recipe of piecrust - this parmesan black pepper one is great!
1 cup shredded mixed Italian cheeses (i like the 6 cheese blend)
2 Laughing Cow Light garlic and herb cheese wedges
2 Laughing Cow Light French onion cheese wedges
1 cup shredded gruyere
2 eggs, beaten
1 Tbsp garlic powder
1 Tbsp Italian seasoning
2 cups thin asparagus spears, ends trimmed
Preheat oven to 425. Cook potatoes in microwave until fork tender, 13-15 minutes. Let cool.
Saute leeks and mushrooms in butter until softened. Deglaze with marsala. Set aside to cool.
Roll out pie crusts to fit a 13 x 9 pyrex dish or other large shallow baking dish.
Mash potatoes with a fork. Blend in cheeses, eggs and seasonings. Combine with mushrooms and leeks and mix well. Empty into pie crust. Top with asparagus spears and drizzle with olive oil. Bake in lower third of oven until crust is crispy, about half an hour.