Inspired by Mary Ann Esposito and Improved by Madalina Anagnoste-Killfoil
6 medium golden potatoes washed
5 Tbsp. unsalted butter (we use Kerrygold Irish Butter)
1/2 cup whole milk
2 eggs, lightly beaten with a fork
1 tsp. salt
black pepper to taste (less than 1/8 tsp.)
3 Tbsp. extra virgin olive oil (we use Kirkland brand from Costco)
1 large yellow onion finely chopped
1 clove of garlic finely chopped
1 cup of frozen green beans cut into bite size pieces
1 cup of frozen peas
1 cup fresh carrots chopped
1 cup shredded zucchini
2 Tbsp. of fresh or dry basil minced
1/4 cup grated Parmigiano Reggiano cheese
Line a bread loaf (meat loaf) pan with parchment paper and leave some to hang over the sides. Put into the refrigerator to chill.
Preheat your oven to 350 degrees F.
Boil the potatoes until soft and let them drain 6 – 8 hours (you can do this the night before)
Peel and mash the potatoes adding the 2 Tbsp. butter, milk, salt and pepper to taste. When mashing add the milk a little at a time so you do not wind up with soupy mashed potatoes.
In a steamer add the cup of frozen peas, greenbeans and carrots steam for 12 minutes. Heat 2 Tbsp. of olive oil in a skillet; sauté the onion until it softens; stir in the garlic and cook until it softens. Add the steamed vegetables; cook for 3 to 4 minutes; add the shredded zucchini and cook for 2 more minutes then set aside to cool and add salt and pepper to taste.
Add the vegetables from the skillet into the bowl with the potatoes and cheese and combine well. Spread the mixture into the loaf pan. Drizzle remaining 1 Tbsp. olive oil over the top and sprinkle with shredded Parmesan cheese.
Place into oven and bake for 50 minutes to 1 hour depending on your oven. Let it cool down then unmold. Slice to serve.
This amazing dish can serve up to eight people and is a very healthy alternative for those who eat less meat. I thank my beautiful wife Madalina for being a great inspiration in the kitchen.