1 (10 ounce) package frozen dinner potatoes, thawed and drained
1 1/2 cups vegetable broth
1 cup tomato juice
1 1/3 cups white wine
1/2 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon paprika
3/4 cup Swiss cheese or cottage cheese
1/2 onion, finely sliced
1 pound cooked and diced carrots
1 large potato, peeled and diced
1 tablespoon butter
1 tablespoon distilled white vinegar
1 pound mascarpone cheese, chopped (optional)
Preheat oven to 350 degrees F (175 degrees C). Clean oven of baking dish, and press cooked potatoes onto bottom of pan.
In a saucepan, bring broth, tomato juice, wine, oregano, basil, salt, paprika, and Swiss cheese to a boil. Stir to dissolve.
Bake uncovered in preheated oven for 20 minutes, or until potatoes are tender and spiral comes out of pan. Remove from oven, and let cool completely.
Use an electric food processor to process the ricotta cheese and stir into pie. Sprinkle the bottom of pie with sliced onion, carrot, potatoes, and cheese. Pour over pie, and serve immediately.