Gardener’s Pie with Root Vegetable Mash
This cozy Gardener’s Pie with Root Vegetable Mash layers a savory lentil and mushroom filling under a creamy potato and rutabaga topping, perfect for a simple hobbit-style dinner.
Equipment
- Large skillet
- Medium saucepan
- large saucepan
- Potato masher
- casserole dish or braiser
- Wooden spoon
Ingredients
- 1.5 pounds potatoes, peeled and cubed
- 0.75 pound rutabaga or other root vegetable, peeled and cubed such as celeriac or turnip
- 4 tablespoons unsalted butter, softened
- 1 teaspoon kosher salt plus extra to taste
- 2-4 tablespoons heavy cream
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 stalks celery, diced
- 2 carrots, diced
- 0.5 pound mushrooms, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped or 1 teaspoon dried thyme
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 0.5 teaspoon freshly ground black pepper
- 1 tablespoon all-purpose flour
- 1 cup vegetable broth
- 1 can lentils, drained and rinsed about 19 ounces
- 0.25 cup fresh parsley, chopped plus extra for garnish
Instructions
- Place the potatoes in one saucepan and the rutabaga in another, cover both with cold water, season with salt, bring to a boil, then simmer until fork tender, cooking the rutabaga 5–10 minutes longer.
- Drain the vegetables, combine them in one pot, and mash with butter, initial salt, pepper, and 2 tablespoons of heavy cream until smooth, adding more cream as needed; taste and adjust seasoning.
- Heat olive oil in a large skillet over medium heat, cook the onion with a pinch of salt until softened, then add the celery and carrots and cook until just tender.
- Add the mushrooms and cook until they release their juices and begin to brown, then stir in the garlic and thyme and cook until fragrant.
- Stir in the tomato paste, Worcestershire sauce, remaining salt, and pepper, coating the vegetables, then sprinkle over the flour and cook for about 1 minute.
- Slowly pour in the vegetable broth while stirring, simmering until the mixture thickens into a gravy, then fold in the lentils and parsley and cook a few more minutes.
- Preheat the oven to 425°F (220°C). Transfer the filling to a casserole dish or leave it in an oven-safe braiser, smoothing it into an even layer.
- Spoon the root vegetable mash over the filling, gently spreading it to cover, leaving some peaks for browning.
- Bake the Gardener’s Pie for 15–20 minutes, until the top is lightly golden and the filling is bubbling at the edges, then let it rest 5–10 minutes before serving.
Notes
- Substitute rutabaga with celeriac, turnip, or a mix of root vegetables if desired.
- Add a handful of grated cheese to the mash for an extra rich topping.
- For a deeper flavor, deglaze the pan with a splash of red wine before adding the broth.
- Leftovers reheat well in the oven or air fryer until hot in the center.