Sweet Potato and Broccoli Pie

1 1/2 kg potatoes (cooked and mashed)
3 cup broccoli florets, 360g
200 g yellow squash (sliced)
1 onion (small, finely chopped), 60g
4 Tbsp light cream cheese
1 Tbsp parmesan cheese (grated), 10g

Blanch or microwave the broccoli and squash until just tender. While still warm, mix with the onion and cream cheese. Season with a little salt and freshly ground black pepper. Put into a shallow ovenproof dish and cover with mashed potato. Sprinkle with parmesan cheese and brown under a hot grill or in a hot oven.

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