Follow these steps for perfect results
potatoes
peeled and quartered
water
saved from boiling potatoes
salt
onion powder
garbanzo beans
frozen corn
thawed
frozen peas
thawed
peanut butter
crunchy
water
seasoning salt
Peel and quarter the potatoes.
Place potatoes in a pot and add water to cover.
Boil for 15-20 minutes until tender.
Drain the potatoes, reserving 1/2 cup of the cooking liquid.
Mash the potatoes with the reserved liquid, salt, and onion powder.
In a 9-inch pie pan, combine garbanzo beans, frozen corn, and frozen peas.
In a separate bowl, whisk together peanut butter, water, and seasoned salt until smooth.
Pour the peanut butter mixture over the vegetables in the pie pan.
Top with the mashed potato mixture, spreading evenly.
Bake in a preheated oven at 350°F (175°C) for 35 minutes, or until the top is golden brown.
Expert advice for the best results
Add other vegetables like carrots or celery for more flavor.
Top with a sprinkle of cheese (optional).
Use vegetable broth instead of water for extra flavor in the peanut butter sauce.
Everything you need to know before you start
20 minutes
Can be assembled ahead of time and baked later.
Serve warm, garnished with a sprig of parsley or thyme.
Serve with a side salad or steamed green beans.
Earthy and complements the savory flavors.
Discover the story behind this recipe
Comfort food often associated with family meals and holidays.
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