Why Make This Recipe
Gardener’s Pie is a comforting and hearty dish that brings the goodness of veggies and lentils together in a delicious way. It’s perfect for vegetarians and anyone looking to eat healthier. This recipe is easy to make and offers a great way to use up spare vegetables. Plus, it’s filling and warming, making it a fantastic choice for family dinners or meal prep for the week.
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:
- Boil potatoes in salted water for 15–20 minutes until tender. Drain and mash with butter and milk until smooth. Season with salt and pepper.
- In a large skillet, sauté onion and carrots for 8 minutes until softened. Add mushrooms and cook until browned and moisture evaporates.
- Stir in garlic, thyme, and tomato paste. Cook for 1 minute. Deglaze with balsamic vinegar. Add vegetable broth and lentils.
- Simmer for 10 minutes until thickened. Stir in frozen peas.
- Transfer mixture to a baking dish. Spread mashed potatoes on top and create ridges with a fork. Bake at 400°F (200°C) for 20–25 minutes until golden and bubbling.
How to Serve Gardener’s Pie
Gardener’s Pie is best served hot right out of the oven. You can enjoy it on its own or pair it with a simple side salad for a complete meal. It’s also great for leftovers, warmed up the next day.
How to Store Gardener’s Pie
Store any leftover Gardener’s Pie in an airtight container in the fridge. It will last for about 3–4 days. You can also freeze it for longer storage. Just make sure to let it cool completely before freezing.
Tips to Make Gardener’s Pie
- Use whatever vegetables you have on hand for a mix-and-match filling.
- To make it vegan, just use vegan butter and plant-based milk.
- Make sure to properly season the mashed potatoes for added flavor.
Variation
You can add different herbs or spices according to your taste. Some people like to incorporate grated cheese on top of the mashed potatoes before baking for extra deliciousness.
FAQs
Q: Can I make Gardener’s Pie ahead of time?
A: Yes! You can prepare the filling and mashed potatoes ahead of time. Just assemble and bake it when you’re ready.
Q: Is Gardener’s Pie healthy?
A: Absolutely! It is packed with vegetables and lentils, making it a nutritious choice.
Q: Can I use fresh vegetables instead of frozen peas?
A: Yes! Fresh peas or other fresh veggies can be used instead of frozen ones. Just make sure to cook them until tender.
Gardener’s Pie
Ingredients
For the filling
- 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 Can be substituted with fresh peas
- 2 tbsp tomato paste
- 1 tbsp balsamic vinegar or red wine
- 1.5 cups vegetable broth
- 1 tsp dried thyme
For the mashed potatoes
- 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
Preparation of mashed potatoes
- Boil potatoes in salted water for 15–20 minutes until tender.
- Drain and mash with butter and milk until smooth.
- Season with salt and pepper.
Cooking the filling
- In a large skillet, sauté onion and carrots for 8 minutes until softened.
- Add mushrooms and cook until browned and moisture evaporates.
- Stir in garlic, thyme, and tomato paste. Cook for 1 minute.
- Deglaze with balsamic vinegar. Add vegetable broth and lentils.
- Simmer for 10 minutes until thickened.
- Stir in frozen peas.
Baking
- Transfer mixture to a baking dish.
- Spread mashed potatoes on top and create ridges with a fork.
- Bake at 400°F (200°C) for 20–25 minutes until golden and bubbling.