garden pie Recipe

Name: garden pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 medium potatoes peeled wash and cut up; 1 lb whole kernel corn; 1 lb mixed vegetables I used a mix of cauliflower, yellow carrots, broccoli, and carrots; 6 cup shredded extra sharp cheddar cheese; 32 oz evaporated milk; 2 tsp salt; 2 tsp granulated garlic powder; 4 oz evaporated milk; 1/4 cup cornstarch; 1 cup panko breadcrumbs; 1 stick butter

Servings: persons

8 medium potatoes peeled wash and cut up
1 lb whole kernel corn
1 lb mixed vegetables I used a mix of cauliflower, yellow carrots, broccoli, and carrots
6 cup shredded extra sharp cheddar cheese
32 oz evaporated milk
2 tsp salt
2 tsp granulated garlic powder
4 oz evaporated milk
1/4 cup cornstarch
1 cup panko breadcrumbs
1 stick butter

1
Boil your potatoes till fork tender
2
Pan fry your vegetables
3
Heat you 32 ounces of milk
4
Add cheese till its melting stirring constantly
5
When melted ,add milk and cornstarch together pour into melted cheese stirring constantly till thickens
6
In a bowl or pot add a layer of potatoes after you smash them add butter mix in well but keep potatoes lumpy
7
Add a layer of vegetables
8
Add a layer of cheese
9
Add layer of potatoes
10
Vegetables
11
Cheese
12
Potatoes
13
Add panko breadcrumbs to cheese sauce
14
Add to top
15
Enjoy

1412

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 medium potatoes peeled wash and cut up, 1 lb whole kernel corn, 1 lb mixed vegetables I used a mix of cauliflower, yellow carrots, broccoli, and carrots, 6 cup shredded extra sharp cheddar cheese, and more.

Yes, garden pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

garden pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions