Gardener's Pie
A comforting and hearty dish that combines the goodness of veggies and lentils. Perfect for vegetarians and great for family dinners or meal prep.
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.
Notes
Great for leftovers, warmed up the next day. Can be prepared ahead of time and just assembled before baking.