Why Make This Recipe
Gardener’s Pie with Root Vegetable Mash is a hearty and delicious dish that brings a cozy warmth to any meal. This recipe is perfect for anyone looking for a filling vegetarian option that is both nutritious and satisfying. Packed with vegetables and topped with a creamy root vegetable mash, this pie offers vibrant flavors and a good balance of textures. It’s an excellent way to enjoy a variety of root vegetables while providing a comforting meal for family and friends.
How to Make Gardener’s Pie with Root Vegetable Mash
Ingredients:
- 1 ½ lb (680 g) potatoes
- ¾ lb (340 g) rutabaga (or other root vegetable such as celeriac or turnip)
- 4 tbsp (56 g) butter (softened)
- 1 tsp (6 g) kosher salt (plus extra)
- 2 – 4 tbsp (30 to 60 ml) heavy cream
- 2 tbsp (30 ml) olive oil
- 1 onion (diced)
- 3 stalks celery (diced)
- 2 carrots (diced)
- ½ lb (227 g) mushrooms (sliced)
- 3 garlic cloves (minced)
- 1 tbsp (15 ml) chopped fresh thyme (or 1 tsp dried)
- 1 tbsp (15 ml) tomato paste
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (6 g) kosher salt (plus extra)
- ½ tsp (3 g) pepper
- 1 tbsp (8 g) all-purpose flour
- 1 cup (250 ml) vegetable broth
- 1 can (540 ml) canned lentils (drained)
- ¼ cup (60 ml) chopped fresh parsley
- Extra chopped fresh parsley (for garnish)
Directions:
Prepare the Vegetables: Start by peeling and cubing both the potatoes and rutabaga. It’s essential to divide them into separate saucepans as they will cook at different times.
Cook the Vegetables: Cover each saucepan with water and add a generous pinch of kosher salt to both. Bring them to a boil. The rutabaga will take about 5 to 10 minutes longer than the potatoes to become fork tender, so keep an eye on both. Once they are done, drain them and keep warm.
Mash the Potatoes and Rutabaga: Use a potato masher to roughly mash both vegetables until they are almost smooth. Combine the rutabaga with the potatoes, then add the softened butter, a teaspoon of kosher salt, and some black pepper. Mash the mixture until it’s perfectly smooth. Pour in 2 tablespoons of heavy cream and mix everything together. Check the consistency; if it seems too dry, add the remaining cream as needed. Keep the mash warm while you prepare the filling.
Cook the Filling: Preheat your oven to 425°F (220°C). In a wide skillet or shallow braiser, heat the olive oil over medium heat. Add the diced onions and season them with a sprinkle of kosher salt. Sauté for about 2 to 3 minutes until the onions begin to soften.
Add Other Vegetables: Next, add the diced carrots and celery to the skillet and reduce the heat to low. Sauté this mixture for 5 to 7 minutes, stirring regularly, until all the vegetables become nicely softened.
Incorporate the Mushrooms: Add the sliced mushrooms to the pan and cook them for another 4 to 5 minutes until they are tender. When all the vegetables are cooked well, toss in the minced garlic and chopped fresh thyme. Sauté for an additional minute until you can smell the fantastic aroma.
Make the Sauce: Stir in the tomato paste, Worcestershire sauce, kosher salt, and pepper, cooking briefly to combine the flavors. Then, sprinkle the all-purpose flour over the vegetables and stir well to make sure everything is fully coated.
Add the Broth: Slowly pour in the vegetable broth, stirring as you go. Bring the mixture to a gentle boil and let it cook until thickened.
Include the Lentils: Stir in the drained canned lentils and let the mixture cook for another 2 to 3 minutes, allowing the flavors to blend beautifully. Finally, mix in the chopped fresh parsley.
Assemble the Pie: Transfer the delicious filling to a shallow casserole dish or keep it in the braiser if it’s oven-safe. Spoon the creamy mashed root vegetable topping evenly over the filling, smoothing it out with a spatula.
Bake the Pie: Place the assembled Gardener’s Pie in the preheated oven and bake for about 15 to 20 minutes. You want the filling to be bubbling and the top to have a pleasing golden color.
Garnish and Serve: Once out of the oven, sprinkle some extra chopped parsley on top for garnish. Your delightful Gardener’s Pie is now ready to be enjoyed!
How to Serve Gardener’s Pie with Root Vegetable Mash
To serve the Gardener’s Pie, scoop generous portions onto individual plates. Pair it with a simple green salad for a complete meal. You can also serve it alongside crusty bread or a warm baguette for a heartier dinner. The flavors of the pie are balanced, making it a wonderful dish to enjoy on chilly evenings or during family gatherings.
How to Store Gardener’s Pie with Root Vegetable Mash
If you have leftovers, you can store them easily. Allow the pie to cool down completely before transferring it to an airtight container. You can keep it in the refrigerator for up to 3 days. To reheat, simply warm it in the oven at 350°F (175°C) until heated through, or use the microwave.
Tips to Make Gardener’s Pie with Root Vegetable Mash
Customize Your Vegetables: Feel free to mix and match root vegetables based on what you have on hand. Carrots, parsnips, and sweet potatoes can also work beautifully in this dish.
Add Extra Flavor: Consider adding a splash of soy sauce or hot sauce to the filling for an extra kick, or sprinkle some cheese over the mashed topping before baking for added richness.
Vegan Option: To make this dish vegan, swap the butter for plant-based margarine and use a dairy-free cream alternative.
Make it Ahead: You can prepare the filling a day in advance and store it in the refrigerator. Assemble and bake it just before serving for a quick yet delightful meal.
Variation
Shepherd’s Pie Style: Instead of using lentils, feel free to add cooked mushrooms and lentils for a more traditional shepherd’s pie feel. You can also layer in some frozen peas or corn for added texture and color.
Spicy Variation: Add some chili powder or red pepper flakes to the filling to give your Gardener’s Pie a spicy twist.
FAQs
1. Can I use frozen vegetables instead of fresh?
Absolutely! Using frozen vegetables can save time. Just make sure to thaw and drain them before adding them to the filling.
2. Can I prepare this dish the night before?
Sure! You can prepare the filling and the mash ahead of time, store them separately in the fridge, and then assemble and bake them when you’re ready to serve.
3. What can I serve as a side dish?
A simple green salad or steamed green beans pairs perfectly with Gardener’s Pie. You could also serve it with a tangy vinaigrette for a refreshing contrast.
Following these steps and suggestions, you’ll create a delicious Gardener’s Pie with Root Vegetable Mash that is sure to impress. Enjoy your cooking experience and savor every bite of this comforting dish!
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Gardener’s Pie with Root Vegetable Mash
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A hearty vegetarian pie topped with creamy root vegetable mash, perfect for cozy meals with family and friends.
Ingredients
- 1 ½ lb (680 g) potatoes
- ¾ lb (340 g) rutabaga (or other root vegetable such as celeriac or turnip)
- 4 tbsp (56 g) butter (softened)
- 1 tsp (6 g) kosher salt (plus extra)
- 2 – 4 tbsp (30 to 60 ml) heavy cream
- 2 tbsp (30 ml) olive oil
- 1 onion (diced)
- 3 stalks celery (diced)
- 2 carrots (diced)
- ½ lb (227 g) mushrooms (sliced)
- 3 garlic cloves (minced)
- 1 tbsp (15 ml) chopped fresh thyme (or 1 tsp dried)
- 1 tbsp (15 ml) tomato paste
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (6 g) kosher salt (plus extra)
- ½ tsp (3 g) pepper
- 1 tbsp (8 g) all-purpose flour
- 1 cup (250 ml) vegetable broth
- 1 can (540 ml) canned lentils (drained)
- ¼ cup (60 ml) chopped fresh parsley
- Extra chopped fresh parsley (for garnish)
Instructions
- Peel and cube the potatoes and rutabaga, placing them in separate saucepans.
- Cover each saucepan with water and add kosher salt. Bring to a boil and cook until fork tender, about 5-10 minutes longer for rutabaga.
- Drain the vegetables and keep warm.
- Mash the potatoes and rutabaga together, adding the butter, salt, and pepper until smooth. Stir in the heavy cream to achieve desired consistency.
- Preheat the oven to 425°F (220°C). In a skillet, heat olive oil over medium heat, add the onions and a sprinkle of salt, sautéing for 2-3 minutes.
- Add carrots and celery, reduce heat, and sauté for 5-7 minutes.
- Stir in mushrooms, cooking for 4-5 minutes. Add garlic and thyme, sautéing for an additional minute.
- Mix in tomato paste, Worcestershire sauce, salt, and pepper, cooking briefly.
- Sprinkle flour and stir well to coat. Slowly pour in vegetable broth, bring to a boil, and cook until thickened.
- Stir in drained lentils and cook for 2-3 more minutes. Mix in chopped parsley.
- Transfer filling to a casserole dish and top with mashed root vegetables evenly.
- Bake for 15-20 minutes until bubbling and golden on top.
- Garnish with extra parsley and serve.
Notes
Customize your vegetables based on availability. Vegan options are achievable with substitutes for butter and cream.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: vegetarian pie, root vegetables, comfort food, Gardener's Pie, healthy dinner