2 Tablespoons olive oil 3/4 cup onion, chopped 1/2 cup green pepper, chopped 1/2 cup gf chicken broth 1 Tablespoon gf worchestershire sauce 1-1/2 cup gf ham, chopped 2 cups frozen corn 3 large russet potaotoes, cut into small pieces 2 Tablespoons butter 1/4 cup milk Salt and pepper to taste
Directions
Add potatoes to boiling water and cook until very tender.
Drain and mash with a potato masher or a fork. Add butter and milk and stir to mix. Season with salt and pepper. Cover pan with lid and set aside.
Preheat oven to 425 degrees F.
Heat oil in large heavy skillet over medium- high heat. Add onion and green pepper; saute 2 minutes. Add chicken broth, salt, pepper and worchestershire sauce; simmer uncovered for 10 minutes.
In a bowl, stir ham, corn and onion mixture; then spoon into an ungreased baking dish. Cover with mashed potatoes and bake uncovered for 30 minutes. Serve.
Glutenfreeda's Blog
Glutenfreeda on Twitter
Glutenfreeda on Facebook
RSS
Cummulative Rating
