Description
A comforting Savory Gardener’s Pie featuring a creamy root vegetable mash topping and a hearty lentil and vegetable filling. This dish combines mashed potatoes and rutabaga with a flavorful sautéed vegetable and mushroom filling, baked to a golden perfection—perfect for cozy nights.
Ingredients
Scale
Root Vegetable Mash
- 4 cups Potatoes (russet or sweet potatoes)
- 2 cups Rutabaga (substitute with turnips or parsnips if preferred)
- 4 tablespoons Butter (olive oil or dairy-free butter for vegan option)
- 1 teaspoon Kosher Salt (or use sea salt)
- 1/2 cup Heavy Cream (substitute with milk or dairy-free alternative)
Filling
- 2 tablespoons Olive Oil (for sautéing)
- 1 medium Onion (or shallots as a milder alternative)
- 1 cup Celery (or substitute with parsnips)
- 2 medium Carrots (or parsnips for sweetness)
- 8 ounces Mushrooms (such as cremini or button mushrooms)
- 3 cloves Garlic (minced)
- 2 teaspoons Fresh Thyme (or dried thyme as alternative)
- 2 tablespoons Tomato Paste (or reduce amount if using tomato sauce)
- 1 tablespoon Worcestershire Sauce (use soy sauce for vegan)
- 1 teaspoon Black Pepper (or white pepper if desired)
- 3 tablespoons All-Purpose Flour (or substitute with cornstarch)
- 2 cups Vegetable Broth (or substitute with water)
- 1 can Canned Lentils (drained or use pre-cooked dried lentils)
- 1/4 cup Fresh Parsley (or omit if not available)
Instructions
- Preparation. Peel and cube the potatoes and rutabaga, preparing them separately to ensure even cooking and texture.
- Boil root vegetables. Boil the potatoes in salted water until fork-tender, about 15-20 minutes, and boil the rutabaga similarly for 20-25 minutes until soft.
- Mash vegetables. Drain both vegetables well and mash them together with butter, salt, pepper, and heavy cream. Mix until smooth and creamy, then keep warm for topping later.
- Sauté aromatics and vegetables. Heat olive oil in a pan over medium heat. Add chopped onions and sauté until softened for about 3-4 minutes. Add carrots and celery, cooking on low heat until tender, around 5-7 minutes.
- Cook mushrooms and aromatics. Add mushrooms to the pan and cook until they release their moisture and become tender. Stir in minced garlic and fresh thyme, cooking until fragrant, about 1-2 minutes.
- Add flavorings and thicken. Stir in tomato paste and Worcestershire sauce, mixing well. Gradually add flour, stirring continuously, then pour in vegetable broth. Bring mixture to a boil and let it thicken for approximately 5 minutes.
- Combine lentils and herbs. Stir drained lentils and chopped parsley into the thickened vegetable mixture, combining all ingredients thoroughly.
- Assemble and bake. Transfer the filling into a baking dish. Spread the root vegetable mash evenly over the top. Bake in a preheated oven at 425°F (220°C) for 15-20 minutes until the top is bubbly and lightly golden.
- Serve and garnish. Allow the pie to cool slightly before garnishing with extra fresh parsley. Serve warm for a comforting meal.
Notes
- For a vegan version, substitute butter with olive oil or dairy-free butter, heavy cream with plant-based milk, and Worcestershire sauce with soy sauce.
- You can substitute rutabaga with turnips or parsnips depending on availability and taste preference.
- Using dried thyme instead of fresh will work; adjust quantity to 1 teaspoon if using dried.
- Drain lentils thoroughly to avoid excess moisture in the filling.
- The pie can be prepared ahead by assembling and refrigerating before baking; just add a few extra minutes to baking time if chilled.
