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Gardener’s Pie with Root Vegetable Mash Recipe

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★★★★★

4.7 from 72 reviews

This Gardener’s Pie with Root Vegetable Mash is a comforting vegetarian dish featuring a hearty lentil and vegetable filling topped with a creamy mash of potatoes and root vegetables. Perfect for showcasing fresh produce, this pie offers a flavorful, nutritious meal that warms from the oven and delights with earthy, fragrant notes of thyme and garlic.

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 in a separate saucepan, cover with water, add a generous pinch of kosher salt, and bring to a boil. Cook until fork tender, with rutabaga taking about 5 to 10 minutes longer than potatoes. Drain and keep warm.
  2. Mash Root Vegetables: Using a potato masher, roughly mash the rutabaga and potatoes separately until nearly smooth. Combine them in one bowl, then add softened butter, kosher salt, and pepper. Mash together until smooth. Stir in 2 tablespoons of heavy cream and mash to combine. Add more cream if the mash is dry. Keep warm.
  3. Sauté Aromatics: Preheat the oven to 425°F (220°C). Heat a wide skillet or shallow braiser over medium heat. Add olive oil and diced onions, then season with kosher salt. Sauté for 2 to 3 minutes until the onions begin to soften.
  4. Cook Vegetables: Add diced carrots and celery, reduce the heat to low, and sauté for 5 to 7 minutes, stirring regularly until vegetables soften. Add sliced mushrooms and cook for 4 to 5 minutes more until tender.
  5. Add Flavorings: Stir in minced garlic and chopped fresh thyme. Sauté for 1 minute until fragrant. Add tomato paste, Worcestershire sauce, kosher salt, and pepper, then cook briefly to enhance flavors.
  6. Thicken Filling: Sprinkle flour over the vegetables, stirring to combine fully. Slowly pour in vegetable broth while stirring. Bring mixture to a boil and cook until thickened into a sauce.
  7. Incorporate Lentils and Herbs: Add the drained lentils and cook for 2 to 3 minutes to meld flavors. Stir in chopped fresh parsley.
  8. Assemble Pie: Transfer the filling to a shallow casserole dish or leave in the braiser. Evenly spoon the mashed root vegetable topping over the filling.
  9. Bake: Place the assembled dish in the preheated oven and bake for 15 to 20 minutes until the filling is bubbling and the top is lightly browned.
  10. Garnish and Serve: Remove from oven, sprinkle with extra chopped parsley, and serve hot. Enjoy your comforting and wholesome Gardener’s Pie!

Notes

  • You can substitute rutabaga with other root vegetables like celeriac or turnip for a different flavor profile.
  • Adjust cream quantity in the mash to achieve your preferred consistency.
  • For a vegan version, replace butter with plant-based margarine and use a vegan Worcestershire sauce.
  • This pie is great for meal prepping and tastes even better the next day as flavors meld.
  • Use fresh herbs if possible for the best aromatic flavor.

Keywords: gardener's pie, root vegetable mash, vegetarian pie, lentil pie, comfort food, vegetarian main dish, hearty pie, root vegetables

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