Name: Savory Gardeners Pie with Root for Cozy Nights
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Vegetarian
Ingredients: 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); 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)

Description

Savory Gardener’s Pie with Root Vegetable Mash for Cozy Nights. A heartening vegetarian feast filled with lentils and earthy flavors.

Ingredients

Scale

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)
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

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.
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.
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 they’re tender, around 5-7 minutes.
Incorporate the mushrooms into the pan and cook until they’re tender and have released their moisture. Stir in minced garlic and fresh thyme until fragrant, about 1-2 minutes.
Mix in tomato paste and Worcestershire sauce, stirring until combined. Gradually add flour, followed by vegetable broth, and bring to a boil, allowing it to thicken for about 5 minutes.
Stir in the drained lentils and chopped parsley, mixing well to combine all the ingredients harmoniously.
Transfer the filling into a baking dish, then generously top with the root vegetable mash. Bake in a preheated oven at 425°F for 15-20 minutes, or until the top is bubbly and golden brown.
Once baked, let it cool for a few minutes before garnishing with extra parsley and serving warm.

Notes

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Baking
Cuisine: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 3 g
Sodium: 450 mg
Fat: 12 g
Saturated Fat: 6 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 8 g
Protein: 10 g
Cholesterol: 30 mg

Keywords: Gardeners Pie, Vegetarian, Comfort Food