Gardener’s Pie with Root Vegetable Mash Recipe

Introduction

Gardener’s Pie with Root Vegetable Mash is a comforting and hearty vegetarian dish that combines a savory vegetable and lentil filling with a creamy mashed root vegetable topping. It’s perfect for cozy dinners and showcases the natural flavors of seasonal produce.

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, cover with water, and season with a generous pinch of kosher salt. Bring both to a boil and cook until fork tender. Rutabaga will take 5 to 10 minutes longer than potatoes. Drain and keep warm.
2. Step 2: Roughly mash the potatoes and rutabaga separately with a potato masher until almost smooth. Combine rutabaga with potatoes, add butter, salt, and pepper, and continue mashing until smooth. Stir in 2 tablespoons of heavy cream, adding more if needed for desired texture. 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, season with salt, and sauté for 2 to 3 minutes until softened.
4. Step 4: Add carrots and celery, reduce heat to low, and cook for 5 to 7 minutes, stirring regularly until vegetables soften.
5. Step 5: Stir in mushrooms and cook for another 4 to 5 minutes until tender. Add minced garlic and thyme, sauté for 1 minute until fragrant.
6. Step 6: Mix in tomato paste, Worcestershire sauce, salt, and pepper. Cook briefly to combine flavors.
7. Step 7: Sprinkle flour over vegetables and stir until fully incorporated. Slowly pour in vegetable broth, bring to a boil, and cook until mixture thickens.
8. Step 8: Add drained lentils and cook for 2 to 3 minutes to let flavors meld. Stir in chopped parsley.
9. Step 9: Transfer filling to a shallow casserole dish or leave in the braiser. Evenly spread 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 chopped parsley before serving.

Tips & Variations

• Substitute rutabaga with other root vegetables like celeriac or turnip for a different flavor profile.
• For a richer topping, add a little grated cheese to the mash before baking.
• Use dried thyme if fresh is not available, but reduce amount as dried herbs are more concentrated.
• For a gluten-free version, replace all-purpose flour with a gluten-free flour blend.

Storage

Store leftover Gardener’s Pie covered in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) until warmed through, about 15–20 minutes. Microwaving is also an option but may soften the mashed topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie vegan?

Yes, replace butter with a plant-based alternative and use a vegan Worcestershire sauce to keep the dish fully vegan.

Can I prepare the filling in advance?

Absolutely. The filling can be made a day ahead and stored in the refrigerator. Assemble with the mash and bake just before serving for best results.

Gardener’s Pie with Root Vegetable Mash Recipe

Print Recipe

★★★★★

4.7 from 59 reviews

Gardener’s Pie with Root Vegetable Mash is a comforting vegetarian casserole featuring a flavorful medley of sautéed vegetables and lentils, topped with creamy mashed root vegetables including potatoes and rutabaga. This hearty dish is baked until golden and bubbling, perfect for a cozy meal that’s nourishing and full of texture.

• Author: Dylan
• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Category: Main Course
• 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
• Freshly ground black pepper, to taste

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 thyme
• 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) black pepper
• 1 tbsp (8 g) all-purpose flour
• 1 cup (250 ml) vegetable broth
• 1 can (540 ml) canned lentils, drained and rinsed
• 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. Place each in separate saucepans, cover with water, and season with a generous pinch of kosher salt. Bring to a boil and cook until fork tender, with rutabaga taking 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 mostly smooth. Combine them in one pot, add softened butter, kosher salt, and freshly ground black pepper, and mash until smooth. Add 2 tablespoons of heavy cream and continue mashing; add more cream if needed to achieve a creamy consistency. Keep warm.
3. Sauté Vegetables: Preheat the oven to 425°F (220°C). Heat a wide skillet or shallow braiser over medium heat and add olive oil. Add diced onion and season lightly with kosher salt. Sauté for 2 to 3 minutes until the onion softens. Add diced carrots and celery, reduce heat to low, and cook for 5 to 7 minutes, stirring frequently until the vegetables soften.
4. Add Mushrooms and Aromatics: Add sliced mushrooms to the skillet and cook for another 4 to 5 minutes until tender. Stir in minced garlic and chopped fresh thyme, and sauté for an additional minute until fragrant. Then, mix in tomato paste, Worcestershire sauce, kosher salt, and pepper; cook briefly to combine the flavors.
5. Thicken Filling: Stir the all-purpose flour into the vegetable mixture until well combined. Gradually pour in vegetable broth while stirring continuously. Increase heat until the mixture comes to a boil and cook until it thickens slightly.
6. Incorporate Lentils and Herbs: Add drained canned lentils to the thickened vegetable mixture and cook for 2 to 3 minutes to marry the flavors. Stir in chopped fresh parsley.
7. Assemble and Bake: Transfer the vegetable and lentil filling to a shallow casserole dish or leave in the braiser if oven-safe. Evenly spoon the mashed root vegetable topping over the filling. Bake in the preheated oven for 15 to 20 minutes until the filling is bubbling and the topping is lightly browned.
8. Serve: Remove from oven, sprinkle extra chopped fresh parsley on top for garnish, and serve warm. Enjoy your hearty Gardener’s Pie!

Notes

• You can substitute rutabaga with other root vegetables like celeriac or turnip according to preference.
• Adjust the heavy cream in the mash for desired creaminess; it can be reduced for a lighter version.
• For a vegan version, substitute butter with plant-based margarine and use a vegan Worcestershire sauce.
• The filling can be prepared a day ahead and refrigerated; assemble and bake before serving.
• Ensure the casserole dish used for baking is oven-safe if using the same skillet/braiser for sautéing and baking.
• Add extra herbs such as rosemary or sage to the filling for a different flavor profile.

Keywords: vegetarian pie, root vegetable mash, gardener’s pie, lentil casserole, comforting vegetarian dish, baked vegetable pie, hearty plant-based meal