Gardener’s Pie with Root Vegetable Mash Recipe

Introduction

Gardener’s Pie with Root Vegetable Mash is a comforting vegetarian dish packed with hearty vegetables and creamy mashed roots. This flavorful pie combines a savory lentil and vegetable filling topped with a smooth blend of potatoes and rutabaga. Perfect for a cozy dinner any time of year.

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

1. Step 1: Peel and cube the potatoes and rutabaga. Place each in separate saucepans and cover with water. Season generously with kosher salt. Bring both to a boil and cook until fork tender, noting rutabaga will take 5 to 10 minutes longer than potatoes. Drain and keep warm.
2. Step 2: Mash the rutabaga and potatoes roughly until almost smooth. Combine the rutabaga with potatoes, butter, kosher salt, and pepper, then mash until smooth. Add 2 tablespoons of heavy cream and mash together. Add more cream if needed to reach desired consistency. Keep warm.
3. Step 3: Preheat the oven to 425°F (220°C). Heat olive oil in a wide skillet or shallow braiser over medium heat. Add diced onions and season lightly with kosher salt. Sauté for 2 to 3 minutes until onions soften.
4. Step 4: Add diced carrots and celery, reduce heat to low, and cook for 5 to 7 minutes, stirring regularly, until vegetables soften.
5. Step 5: Add sliced mushrooms and cook for another 4 to 5 minutes until tender. Stir in minced garlic and thyme, cooking for 1 minute until fragrant.
6. Step 6: Mix in tomato paste, Worcestershire sauce, kosher salt, and pepper. Stir to combine and cook briefly.
7. Step 7: Sprinkle flour over vegetables and stir thoroughly. Slowly add vegetable broth while stirring. Bring to a boil and cook until sauce thickens.
8. Step 8: Add drained lentils and cook 2 to 3 more minutes to blend flavors. Stir in chopped parsley.
9. Step 9: Transfer the filling to a shallow casserole dish or keep it in the braiser. Evenly spoon the mashed root vegetable topping over the filling.
10. Step 10: Bake for 15 to 20 minutes until filling is bubbling and the topping is lightly browned. Garnish with extra parsley before serving.

Tips & Variations

• Substitute rutabaga with celeriac or turnip for a different flavor to the mash.
• For a vegan version, replace butter with plant-based margarine and use a vegan Worcestershire sauce.
• Add a handful of grated cheese on top before baking for extra richness and a golden crust.
• Use dried lentils: cook them beforehand until tender, adjusting the vegetable broth quantity accordingly.
• Fresh herbs like rosemary or sage can be substituted for thyme to vary the flavor profile.

Storage

Store leftover pie covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until heated through, about 15-20 minutes, to maintain the crispy topping. Avoid microwaving to keep the mash texture intact.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this pie ahead of time?

Yes, you can assemble the pie in advance and store it covered in the refrigerator for up to 24 hours before baking. Let it come to room temperature before baking for even cooking.

What can I use instead of Worcestershire sauce?

If you don’t have Worcestershire sauce, substitute with soy sauce or tamari mixed with a splash of vinegar for a similar tangy, umami flavor.

Gardener’s Pie with Root Vegetable Mash Recipe

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★★★★★

4.6 from 101 reviews

This Gardener’s Pie with Root Vegetable Mash is a hearty and comforting vegetarian dish featuring a savory filling of mushrooms, lentils, and fresh vegetables, topped with a creamy mash made from potatoes and rutabaga. Perfectly seasoned and baked to bubbly perfection, this pie combines rich flavors with wholesome ingredients for a satisfying meal.

• Author: Nora
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: British
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Root Vegetable Mash

• 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 to taste
• 2 – 4 tbsp (30 to 60 ml) heavy cream

Pie Filling

• 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 to taste
• 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

1. Prepare Root Vegetables: Peel and cube the potatoes and rutabaga separately. Place each vegetable in separate saucepans, cover with water, and season with a generous pinch of kosher salt. Bring to a boil and cook until fork tender; the rutabaga will take about 5 to 10 minutes longer than the potatoes. Drain and keep warm.
2. Mash Root Vegetables: Using a potato masher, roughly mash the rutabaga and potatoes until nearly smooth. Combine the rutabaga with the potatoes, add softened butter, kosher salt, and pepper, then continue mashing until smooth. Stir in 2 tablespoons of heavy cream, mash together, and adjust the consistency by adding up to 2 additional tablespoons of cream if needed. Keep warm.
3. Sauté Aromatics and Vegetables: Preheat the oven to 425°F (220°C). Heat a wide skillet or shallow braiser over medium heat and add olive oil and diced onions. Season with kosher salt and sauté for 2 to 3 minutes until onions start to soften. Add diced carrots and celery, reduce heat to low, and cook for 5 to 7 minutes, stirring regularly until vegetables soften.
4. Cook Mushrooms and Add Flavor: Add sliced mushrooms to the skillet and sauté for 4 to 5 minutes until tender. Then add minced garlic and fresh thyme, cooking for about 1 minute until fragrant. Mix in tomato paste, Worcestershire sauce, kosher salt, and pepper, cooking briefly to combine flavors.
5. Thicken Filling and Add Lentils: Sprinkle flour into the vegetable mixture and stir until fully combined. Gradually pour in vegetable broth while stirring to avoid lumps. Bring to a boil and cook until thickened. Stir in drained lentils and cook for another 2 to 3 minutes, allowing flavors to meld. Finish by folding in chopped fresh parsley.
6. Assemble and Bake: Transfer the filling to a shallow casserole dish or retain in the braiser if ovenproof. Evenly spoon the root vegetable mash over the filling. Bake in the preheated oven for 15 to 20 minutes until the filling is bubbling and the mash topping is lightly browned.
7. Garnish and Serve: Remove the pie from the oven, sprinkle with additional chopped fresh parsley for garnish, and enjoy your delicious Gardener’s Pie!

Notes

• For variety, substitute rutabaga with celeriac or turnip in the mash.
• Adjust cream quantity in the mash to your preferred consistency.
• Use fresh thyme if possible for a more pronounced herby flavor.
• Ensure the skillet or braiser is oven-safe before baking.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven.

Keywords: vegetarian pie, root vegetable mash, gardener’s pie, lentil pie, mushroom pie, comfort food, healthy vegetarian dinner