Why Make This Recipe
Gardener’s Pie is a nourishing, hearty dish that is perfect for anyone looking for a warm meal packed with vegetables and flavor. This recipe not only celebrates the bounty of seasonal produce but also provides a great way to use leftovers and pantry staples. Whether you are a vegetarian, vegan, or simply looking to add more plant-based meals to your diet, Gardener’s Pie offers a satisfying option that everyone will enjoy. The combination of lentils, mushrooms, and mashed potatoes creates a comforting casserole that is both nutritious and delicious.
How to Make Gardener’s Pie
Ingredients:
- 1.5 cups cooked brown or green lentils
- 8 oz mushrooms, finely chopped
- 1 large onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 tbsp balsamic vinegar or red wine
- 1.5 cups vegetable broth
- 1 tsp dried thyme
- 2 lbs potatoes, peeled and cubed
- 4 tbsp butter or vegan butter
- 0.25 cup milk or plant-based milk
- Salt and pepper to taste
Directions:
Prepare the Potatoes
Begin by boiling the potatoes in a large pot of salted water. Let them cook for about 15 to 20 minutes, or until they are tender. Once cooked, drain the potatoes and return them to the pot.Mash the Potatoes
Add the butter and milk to the potatoes. Mash them until they are smooth and creamy. Season the mashed potatoes with salt and pepper to taste. Set aside while you prepare the filling.Cook the Vegetables
In a large skillet, heat a little oil over medium heat. Add the diced onion and carrots. Sauté them for about 8 minutes, or until they are softened.Add the Mushrooms
Stir in the chopped mushrooms. Cook until the mushrooms are browned and their moisture has evaporated, which should take another 5–7 minutes.Season the Mixture
Once the mushrooms are cooked, add the minced garlic, dried thyme, and tomato paste to the skillet. Cook for about 1 minute, stirring frequently to combine the flavors.Deglaze the Skillet
Pour in the balsamic vinegar (or red wine) to deglaze the pan, scraping up any browned bits from the bottom. This adds great flavor to the mixture.Add Lentils and Broth
Next, add the vegetable broth and the cooked lentils to the skillet. Stir everything together and let the mixture simmer for about 10 minutes. You want it to thicken a little.Final Touches
After simmering, stir in the frozen peas. Cook for another 2 minutes just to heat the peas through.Assemble the Dish
Preheat your oven to 400°F (200°C). Transfer the lentil and vegetable mixture to a baking dish. Spread the mashed potatoes evenly on top of the lentil mixture, making sure to cover everything completely. Use a fork to create ridges in the mashed potatoes for a nice texture.Bake the Pie
Place the baking dish in the oven and bake for 20 to 25 minutes, or until the top is golden and bubbly.Serve Warm
After baking, remove the Gardener’s Pie from the oven and let it cool for a few minutes. You can spoon it directly from the dish and enjoy this comforting meal!
How to Serve Gardener’s Pie
Gardener’s Pie can be served as a main dish, perfect for lunch or dinner. It pairs well with a simple green salad or steamed vegetables for added nutrition. You can also serve it alongside crusty bread to soak up any delicious juices from the pie. For extra flavor, consider adding a sprinkle of fresh herbs on top before serving, such as parsley or thyme.
How to Store Gardener’s Pie
If you have leftovers, Gardener’s Pie stores well in the refrigerator. Simply cover the baking dish with foil or transfer the pie to an airtight container. It will keep for 3 to 4 days in the fridge. To reheat, preheat your oven to 350°F (175°C) and bake the pie for about 15-20 minutes, or until warmed through.
Gardener’s Pie can also be frozen for longer storage. Let it cool completely, then wrap it tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe container. It can be frozen for up to 3 months. To reheat from frozen, it’s best to thaw it overnight in the refrigerator before baking it in the oven.
Tips to Make Gardener’s Pie
- Cook Your Lentils Properly: Make sure your lentils are cooked but not mushy. This prevents them from falling apart in the pie.
- Mix Up the Vegetables: Feel free to include other vegetables you have on hand, such as corn, bell peppers, or zucchini for added texture and nutrition.
- Add Some Spice: For those who enjoy a bit of heat, consider adding a pinch of red pepper flakes or a splash of hot sauce to the filling.
- Make it Vegan: To keep it completely plant-based, use vegan butter and plant-based milk in the mashed potatoes.
- Texture Variation: If you prefer a chunky texture in your filling, chop the vegetables into larger pieces. Conversely, for a smoother filling, you can briefly blend it after cooking.
Variation
- Chickpea Gardener’s Pie: Substitute the lentils with cooked chickpeas for a different texture and flavor.
- Sweet Potato Topping: Instead of traditional potatoes, use sweet potatoes for a slightly sweet and colorful mashed topping.
- Herbed Mash: Add fresh or dried herbs such as rosemary or basil to the mashed potato topping for an extra layer of flavor.
FAQs
Can I make Gardener’s Pie ahead of time?
Yes, you can prepare the filling and mashed potatoes ahead of time. Assemble the pie and store it in the refrigerator, and then bake it when ready to serve.
What can I use instead of lentils?
If you don’t have lentils, you can substitute them with cooked beans, such as black beans or kidney beans. Just make sure to adjust the cooking time accordingly, as beans are usually already cooked.
Can I add cheese on top?
Absolutely! For a cheesy twist, sprinkle some shredded cheese on top of the mashed potato layer before baking. This adds a delicious creamy layer to your Gardener’s Pie.
Gardener’s Pie is not only a crowd-pleaser but also a great way to enjoy a wholesome, plant-based meal. With its comforting flavors and hearty texture, it’s a recipe you’ll want to keep on rotation in your kitchen!
Print
Gardener’s Pie
- Total Time: 60 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
A nourishing and hearty dish packed with vegetables, lentils, and creamy mashed potatoes, perfect for a warm meal.
Ingredients
- 1.5 cups cooked brown or green lentils
- 8 oz mushrooms, finely chopped
- 1 large onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 tbsp balsamic vinegar or red wine
- 1.5 cups vegetable broth
- 1 tsp dried thyme
- 2 lbs potatoes, peeled and cubed
- 4 tbsp butter or vegan butter
- 0.25 cup milk or plant-based milk
- Salt and pepper to taste
Instructions
- Prepare the potatoes by boiling them in a large pot of salted water for 15-20 minutes until tender. Drain and return to pot.
- Mash the potatoes with butter and milk until smooth. Season with salt and pepper. Set aside.
- Cook the diced onion and carrots in a large skillet over medium heat for about 8 minutes until softened.
- Add the chopped mushrooms and cook for 5-7 minutes until browned.
- Season the mixture by adding garlic, thyme, and tomato paste. Cook for about 1 minute.
- Deglaze the skillet with balsamic vinegar or red wine, scraping up browned bits.
- Add vegetable broth and lentils, stirring to combine. Let simmer for about 10 minutes to thicken.
- Stir in frozen peas and cook for an additional 2 minutes.
- Transfer the filling to a baking dish and spread the mashed potatoes on top. Create ridges using a fork.
- Bake at 400°F (200°C) for 20-25 minutes until the top is golden and bubbly.
- Serve warm and enjoy!
Notes
For added flavor, consider adding fresh herbs like parsley or thyme on top before serving. Can be made ahead of time and reheated.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg