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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.

Ingredients

Scale

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

Find it online: https://servedbynora.com/gardeners-pie-with-root-vegetable-mash-recipe/