Description
A hearty vegetarian pie topped with creamy root vegetable mash, perfect for cozy meals with family and friends.
Ingredients
Scale
- 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