Name: Gardener’s Pie with Root Vegetable Mash Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: British
Ingredients: 1 ½ lb (680 g) potatoes; ¾ lb (340 g) rutabaga, or other root vegetable such as celeriac or turnip; 4 tbsp (56 g) butter, softened; 1 tsp (6 g) kosher salt, plus extra; 2 – 4 tbsp (30 to 60 ml) heavy cream; 2 tbsp (30 ml) olive oil; 1 onion, diced; 3 stalks celery, diced; 2 carrots, diced; ½ lb (227 g) mushrooms, sliced; 3 garlic cloves, minced; 1 tbsp (15 ml) chopped fresh thyme, or 1 tsp dried; 1 tbsp (15 ml) tomato paste; 1 tbsp (15 ml) Worcestershire sauce; 1 tsp (6 g) kosher salt, plus extra; ½ tsp (3 g) pepper; 1 tbsp (8 g) all-purpose flour; 1 cup (250 ml) vegetable broth; 1 can (540 ml) canned lentils, drained; ¼ cup (60 ml) chopped fresh parsley, plus extra for garnish

Jump to Recipe

Introduction

Gardener’s Pie with Root Vegetable Mash is a comforting, hearty dish perfect for any season. This vegetarian pie combines a savory vegetable and lentil filling topped with a creamy blend of mashed potatoes and rutabaga for a satisfying meal your whole family will love.

A large red pan contains a single-layer dish with a golden-brown mashed potato topping that looks creamy and slightly crispy in places, sprinkled with finely chopped green herbs. The mashed potatoes cover a rich brown layer beneath, visible around the edges. The pan rests on a white cloth on a dark wooden table with a warm candle burning in a wooden holder to the right and green pine branches hanging above, creating a cozy atmosphere. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ lb (680 g) potatoes
¾ lb (340 g) rutabaga, or other root vegetable such as celeriac or turnip
4 tbsp (56 g) butter, softened
1 tsp (6 g) kosher salt, plus extra
2 – 4 tbsp (30 to 60 ml) heavy cream
2 tbsp (30 ml) olive oil
1 onion, diced
3 stalks celery, diced
2 carrots, diced
½ lb (227 g) mushrooms, sliced
3 garlic cloves, minced
1 tbsp (15 ml) chopped fresh thyme, or 1 tsp dried
1 tbsp (15 ml) tomato paste
1 tbsp (15 ml) Worcestershire sauce
1 tsp (6 g) kosher salt, plus extra
½ tsp (3 g) pepper
1 tbsp (8 g) all-purpose flour
1 cup (250 ml) vegetable broth
1 can (540 ml) canned lentils, drained
¼ cup (60 ml) chopped fresh parsley
Extra chopped fresh parsley, for garnish

Instructions

Step 1: Peel and cube both the potatoes and rutabaga. Divide into separate saucepans and cover with water. Season both with a generous pinch of kosher salt. Bring them both to a boil and cook until fork tender. The rutabaga will take about 5 to 10 minutes longer than the potatoes to cook. Drain and keep warm.
Step 2: Use a potato masher to roughly mash both the rutabaga and potatoes until almost smooth. Add the rutabaga to the potatoes along with the butter, kosher salt, and pepper and mash until smooth. Add 2 tbsp of the heavy cream and mash together. Check the consistency – if it’s still too dry, add the remaining cream. Keep warm.
Step 3: Preheat the oven to 425°F. Place a wide skillet or shallow braiser over medium heat. Add the olive oil along with the onions. Season with a bit of kosher salt. Sauté for 2 to 3 minutes until the onions begin to soften. Add the carrots and celery and turn the heat to low. Sauté for 5 to 7 minutes, stirring regularly, until the vegetables soften.
Step 4: Add the mushrooms and cook for another 4 to 5 minutes until tender. When the vegetables are all tender, add the minced garlic and chopped fresh thyme. Sauté for another minute until fragrant. Add the tomato paste, Worcestershire sauce, kosher salt and pepper, and cook briefly.
Step 5: Stir the flour into the vegetables until fully combined before slowly adding the vegetable broth. Bring the mixture to a boil and cook until thickened. Add the lentils and cook for another 2 to 3 minutes to allow the flavours to blend together. Stir in the parsley.
Step 6: Transfer the filling to a shallow casserole dish or leave in the braiser. Spoon the mashed root vegetable topping evenly over the filling. Bake for 15 to 20 minutes until the filling is bubbling and the top is lightly browned. Top with a bit more chopped parsley for garnish and enjoy!

Tips & Variations

For a creamier mash, add more heavy cream or a splash of milk while mashing.
Swap rutabaga for turnip or celeriac depending on your preference or seasonal availability.
Add grated cheese on top before baking for a golden, cheesy crust.
Use smoked paprika or a dash of chili powder in the filling for a smoky, spicy twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 350°F until warmed through, or microwave in short intervals to avoid drying out the mash. This pie can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

The dish is served in a round wooden bowl placed on a thick wooden slice with rough bark edges, sitting on a white marbled textured surface partially covered by a white fringed cloth. The bowl contains a two-layer meal: the bottom layer is a chunky vegetable stew with visible pieces of orange carrots, brown mushrooms, and other mixed vegetables in a thick brown sauce, topped with finely chopped green herbs. The top layer consists of two large dollops of creamy mashed potatoes, golden brown and slightly crispy on the edges, also sprinkled with green herbs. In the background, there are a blue and white ceramic cup, a brown pitcher, and a lit candle on a patterned stand, with some green branches blurred behind. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie vegan?

Yes, substitute the butter with a plant-based alternative and use a non-dairy cream or milk in the mash. Make sure to use a vegan Worcestershire sauce, as some brands contain anchovies.

Can I use dried lentils instead of canned?

Absolutely. If using dried lentils, cook them according to package instructions until tender before adding them to the filling. This may require adjusting the cooking time slightly.