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Leftover mashed potatoes are dressed up and transformed into a totally new dish, perfect for a weekday lunch or dinner. Courtesy of the Women’s Branch of the Orthodox Union.
3 cups mashed potatoes (5 medium potatoes)
1 pound cottage cheese
2 (4-oz.) cans mushrooms (stems & pieces)
2 tablespoon minced onion
1/2 teaspoon Heaven & Earth Lemon Juice
6 ounces Gefen Tuna
1 tablespoon Gefen Parsley Flakes
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated cheddar cheese
Spray a nine-inch square or round baking pan with cooking spray.
Spread half of potatoes in pan.
In bowl, combine rest of ingredients, except cheddar cheese and remaining potatoes. Spread mixture over potatoes.
Put remaining potatoes over tuna. Sprinkle with cheese.
Bake at 350 degrees Fahrenheit about 35 minutes or until light browned.
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Okay Made this for Shavuot and was really excited to try this as a sort of Fisherman’s Pie. The recipe didn’t say anything about flavoring the mashed potatoes, and I think it is really necessary, because it came out somewhat bland and lacking on salt/flavor as a result. I also think the filling could have used more flavor; maybe if the mushrooms and onions had been cooked a little prior to going in the oven (I did use fresh instead of canned, as I usually prefer fresh) and the parsley had been fresh minced rather than dried? Or more herbs/spices? I also wonder if maybe a different cheese would have helped add more flavor.