Farmer's Pie

This is a great way to use up leftover mashed potatoes. It’s hearty, vegetable-filled and a delicious comfort food to warm up a cold day.   

makes 1 9x9 casserole dish


3 Tbsp EVOO

1 tsp cumin, whole

1 cup onion, diced

2 cups butternut squash or pumpkin, peeled & chopped

8 cups mushrooms, chopped

2 cups garbanzo beans (or 1 can, drained) 

1 tsp chili

1 ½ tsp salt

2 Tbsp dried fenugreek leaves

1 tsp black pepper 

2-4 cups leftover mashed potatoes



  1. Preheat the oven to 350F. 
  2. In a stock pot heat up EVOO and pop the cumin seeds. Add the onion and butternut squash. Cover and cook for 7-8 minutes until the vegetables get some color. 
  3. Add the mushrooms, garbanzos, chili, salt, fenugreek leaves and pepper. Cook uncovered for 5-7 minutes until mushrooms release their liquid and a good amount of it is cooked off. 
  4. Pour into a casserole dish (9x9 is what was used for this recipe) and cover with a thick layer of mashed potatoes. At this point, bake uncovered for 30 minutes, until the top is golden brown in color. Rest for 10-12 minutes before serving. 

ideas / variations

  • Want a shepherd’s pie instead? Add ¼ - ½ pound of ground meat to the mixture after step 2. 
  • Add cheese to the mixture in step 3 or as a middle layer between the veg and mashed potatoes. 
  • Serve with cranberry chutney
  • Make a spice crust for the top of the casserole by mixing garam masala, chili, and coriander and sprinkling on the top after baking. Then immediately drizzle with hot ghee.