Follow these steps for perfect results
potatoes
cut in 1/2 in. cubes
carrot
cut in 1/2 in. cubes
water
Cut potatoes into 1/2 inch cubes.
Cut carrot into 1/2 inch cubes.
Combine potatoes, carrot, and water in a pot.
Cook vegetables until tender.
Drain the vegetables, reserving 1 1/2 cups of the cooking liquid.
Assemble the pie with the cooked vegetables.
Expert advice for the best results
Add herbs like thyme or rosemary for extra flavor.
Use vegetable broth instead of water for a richer taste.
Everything you need to know before you start
10 minutes
Can be prepped ahead of time.
Serve in a bowl, garnished with fresh parsley.
Serve with a side of crusty bread.
Serve with a green salad.
Light and refreshing
Discover the story behind this recipe
Comfort food, often associated with autumn and winter.
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