1. Preheat oven to 400°F. Place potatoes in a large pot filled with enough cold water to just cover them. Bring water to a boil, cover and reduce heat to low. Simmer for about 15 minutes until fork tender. Drain potatoes very well and set aside. Reserve pot.

2. Meanwhile, add oil to a large Dutch oven or wide sauce pot on medium-high. Add leek and sauté for 5 minutes, stirring often, until it begins to soften. Add carrots, turnips, peas, green beans and garlic and sauté for 10 more minutes, stirring occasionally, until vegetables begin to soften and brown bits form on the bottom of the pan. Pour in 1/2 cup broth (to deglaze the pan) scraping the brown bits from bottom as the broth evaporates.  

3. Add chard and thyme and sauté until chard wilts, about 2 minutes. Add cannellini beans, remaining 1 1/2 cups broth, salt and pepper and simmer for 10 minutes, until the liquid thickens and reduces slightly, and vegetables are fork tender.

4. While vegetables cook, warm milk in pot reserved from potatoes. Add potatoes and mash with a potato masher until mostly smooth (potatoes will be thick with some chunks). Stir in sour cream and chives.

5. Transfer stewed vegetables to a 10-inch pie dish. Spread potatoes over top of vegetables, to edges of dish. Put pie dish on a baking sheet and transfer to oven. Bake for approximately about 20 minutes or until the vegetable liquid bubbles and the potato topping begins to brown.  

6. Remove from oven and let rest for about 10 minutes before spooning into shallow bowls.  

Serves: 4

Prep. Time: 1hr , 15mins

Nutrients per 2-cup serving: Calories: 366, Total Fat: 5 g, Sat. Fat: 1 g, Carbs: 68 g, Fiber: 12 g, Sugars: 9 g, Protein: 14 g, Sodium: 366 mg, Cholesterol: 4 mg