Description
This Savory Gardener’s Pie with Root Vegetable Mash is a comforting, hearty dish perfect for cozy nights. It features a flavorful vegetable and lentil filling sautéed with aromatic herbs and tomato paste, topped with a creamy mash of potatoes and rutabaga, then baked to golden perfection. A perfect vegan-friendly meal that’s rich in texture and depth of flavor.
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. Boil them separately in salted water until fork-tender, approximately 15-20 minutes for the potatoes and 20-25 minutes for the rutabaga.
- Mash Vegetables: Drain the vegetables and mash them together with butter, salt, pepper, and heavy cream until smooth and creamy. Keep this warm while you prepare the filling.
- Sauté Base Vegetables: Heat olive oil in a pan over medium heat, then add the chopped onions. Sauté until softened, about 3-4 minutes, then add the carrots and celery, cooking on low until tender, around 5-7 minutes.
- Add Mushrooms and Aromatics: Incorporate the mushrooms into the pan and cook until tender and moisture is released. Stir in minced garlic and fresh thyme until fragrant, about 1-2 minutes.
- Create Sauce: Mix in tomato paste and Worcestershire sauce, stirring until combined. Gradually add flour, followed by vegetable broth, then bring to a boil allowing the mixture to thicken for about 5 minutes.
- Combine Lentils and Herbs: Stir in drained lentils and chopped parsley, mixing well to combine all the ingredients harmoniously.
- Assemble and Bake: Transfer the filling into a baking dish, then generously top with the root vegetable mash. Bake in a preheated oven at 425°F (220°C) for 15-20 minutes, or until the top is bubbly and golden brown.
- Serve: Once baked, let the pie cool for a few minutes before garnishing with extra parsley. Serve warm and enjoy your cozy meal.
Notes
- You can substitute rutabaga with turnips or parsnips for different flavors in the mash.
- Use dairy-free butter and soy-based Worcestershire sauce to make this recipe vegan.
- Adjust seasoning and thickness of the filling sauce by adding more or less broth.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the oven.
- For gluten-free option, substitute all-purpose flour with cornstarch or gluten-free flour blend.
