Potato Pie

• 3 to 4 medium potatoes, scrubbed and cut in quarters (with skin)
• 1 onion, minced
• 1/2 bell pepper, chopped
• 1 celery stalk, chopped
• 1 clove garlic, minced
• 1/2 c. mushrooms, chopped
• 1 carrot, shredded
• parsley (for garnish)
• oil for cooking
• 2 Tbsp. butter
• dash of curry powder
• salt to taste
• pepper to taste
• 1 firm tomato, sliced
• 1 1/3 c. grated natural cheese
• 1 to 2 Tbsp. sesame seed
• 1 c. alfalfa sprouts (optional)

1. While the quartered potatoes are cooking:
2. Saute onions, peppers, celery, garlic and mushrooms in small amount of oil for 10 minutes.
3. Add shredded carrots and cook for 2 or 3 more minutes.
4. Mash cooked potatoes with butter.
5. Add spices and sesame seed and mix well.
6. In an oiled 9-inch pie plate or shallow casserole, press in the mashed potato mixture (like a pie crust). Sprinkle with 1/2 the grated cheese and the alfalfa sprouts over the potatoes.
7. Add sauteed vegetables.
8. Place sliced tomatoes in a circle around the dish.
9. Sprinkle last half of grated cheese over tomatoes.
10. Top with a handful of fresh parsley.
11. Bake in a 350u0b0 oven until cheese melts and potato forms light crust (about 45 minutes).
12. Serves 4 to 6.

potatoes, onion, bell pepper, celery stalk, clove garlic, mushrooms, carrot, parsley, oil, butter, curry powder, salt, pepper, tomato, natural cheese, sesame seed, alfalfa sprouts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=177419 (may not work)