Directions:
- FOR THE FILLING:.
- Place all ingredients except for parsley into a large pot.
- Add just enough water to cover.
- Cook over medium heat, stirring occasionally to prevent vegetables sticking to pot.
- Allow the mixture to cool.
- Sprinkle with parsley and season to taste.
- FOR THE CRUST:.
- Combine salt, flour and baking powder.
- Rub shortening into flour mixture.
- Gently mix in potato.
- Add a little water if desired to create desired consistency.
- Knead
- Roll out onto floured board.
- Place pie filling into a deep pie dish or casserole dish.
- Cover with Potato pastry
- Bake in 400 F oven for 25-30 minutes or until pastry is lightly browned.
- Serve with gravy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 724.05 Kcal (3031 kJ) | ||
| Calories from fat | 259.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.78g | 44% | |
|---|---|---|---|
| Sodium | 1347.95mg | 56% | |
| Potassium | 2480.58mg | 53% | |
| Total Carbs | 108.71g | 36% | |
| Sugars | 21.21g | 85% | |
| Dietary Fiber | 19.91g | 80% | |
| Protein | 12.68g | 25% | |
| Vitamin C | 87.5mg | 146% | |
| Vitamin A | 2.6mg | 85% | |
| Iron | 5.6mg | 31% | |
| Calcium | 589mg | 59% | |
| Amount Per 100 g | |||
| Calories | 123.87 Kcal (519 kJ) | ||
| Calories from fat | 44.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.92g | 44% | |
|---|---|---|---|
| Sodium | 230.61mg | 56% | |
| Potassium | 424.38mg | 53% | |
| Total Carbs | 18.6g | 36% | |
| Sugars | 3.63g | 85% | |
| Dietary Fiber | 3.41g | 80% | |
| Protein | 2.17g | 25% | |
| Vitamin C | 15mg | 146% | |
| Vitamin A | 0.4mg | 85% | |
| Iron | 1mg | 31% | |
| Calcium | 100.8mg | 59% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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