Introduction

Gardener’s Pie with Root Vegetable Mash is a comforting, hearty dish perfect for any season. This vegetarian pie combines tender lentils and vegetables with a creamy, flavorful root vegetable mash topping. It’s nourishing, easy to prepare, and full of wholesome goodness.

Gardener’s Pie with Root Vegetable Mash Recipe - Recipe Image

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 to a boil and cook until fork tender, noting that rutabaga takes about 5 to 10 minutes longer than potatoes. Drain and keep warm.
Step 2: Using a potato masher, roughly mash potatoes and rutabaga until almost smooth. Combine rutabaga with potatoes, then add butter, kosher salt, and pepper; mash until smooth. Stir in 2 tablespoons of heavy cream and mash together. Add more cream as needed for desired consistency. Keep warm.
Step 3: Preheat the oven to 425°F (220°C). Heat olive oil in a wide skillet or shallow braiser over medium heat. Add diced onions and season with a bit of kosher salt. Sauté for 2 to 3 minutes until onions begin to soften.
Step 4: Add carrots and celery, lower heat to low, and sauté for 5 to 7 minutes, stirring regularly until vegetables soften.
Step 5: Add mushrooms and cook for 4 to 5 minutes until tender. Stir in minced garlic and fresh thyme, sauté for another minute until fragrant.
Step 6: Mix in tomato paste, Worcestershire sauce, kosher salt, and pepper. Cook briefly, then stir in flour until fully combined.
Step 7: Slowly add vegetable broth while stirring. Bring mixture to a boil and cook until thickened. Stir in lentils and cook for 2 to 3 minutes more to blend flavors. Remove from heat and mix in parsley.
Step 8: Transfer filling to a shallow casserole dish or leave in the braiser. Spread mashed root vegetable topping evenly over filling.
Step 9: Bake for 15 to 20 minutes until the filling is bubbling and the top is lightly browned. Garnish with extra chopped parsley before serving.

Tips & Variations

Use other root vegetables like celeriac or turnip in place of rutabaga for a different flavor profile.
Add grated cheese to the mash topping for extra richness and a golden crust.
For a vegan version, substitute butter with plant-based margarine and heavy cream with coconut cream or plant milk.
Use dried herbs if fresh are unavailable, but reduce quantity slightly as dried herbs are more concentrated.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to maintain the topping’s texture. Avoid microwaving to keep the mash from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, you can prepare the filling and mash separately and assemble the pie just before baking. This makes meal prep easy and convenient.

What can I substitute for Worcestershire sauce?

If you want to keep the dish vegetarian or vegan, use a splash of soy sauce or tamari instead. They add umami without the anchovies found in traditional Worcestershire sauce.

Gardener’s Pie with Root Vegetable Mash Recipe

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★★★★★

4.6 from 134 reviews

Gardener’s Pie with Root Vegetable Mash is a hearty, wholesome vegetarian dish featuring a savory filling of sautéed vegetables, mushrooms, lentils, and fresh herbs, all topped with a creamy blend of mashed potatoes and rutabaga. This comforting pie is perfect for a nutritious family meal that combines robust flavors and textures, baked to a golden finish.

Author: Maya
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Baking
Cuisine: British
Diet: Vegetarian

Ingredients

Scale

Root Vegetable Mash

1 ½ lb (680 g) potatoes
¾ lb (340 g) rutabaga (or substitute with celeriac or turnip)
4 tbsp (56 g) butter, softened
1 tsp (6 g) kosher salt, plus extra to taste
2 – 4 tbsp (30 to 60 ml) heavy cream
Freshly ground black pepper, to taste

Pie Filling

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 thyme)
1 tbsp (15 ml) tomato paste
1 tbsp (15 ml) Worcestershire sauce
1 tsp (6 g) kosher salt, plus extra to taste
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

Instructions

Prepare Root Vegetables: Peel and cube the potatoes and rutabaga. Place each in separate saucepans, cover with water, season with kosher salt, and bring to a boil. Cook until fork-tender; rutabaga will take about 5–10 minutes longer than potatoes. Drain and keep warm.
Mash Root Vegetables: Roughly mash the rutabaga and potatoes separately using a potato masher until almost smooth. Combine rutabaga with potatoes, add softened butter, kosher salt, and pepper, then mash until smooth. Stir in 2 tbsp of heavy cream and mash together. Add remaining cream if needed for a creamy consistency. Keep warm.
Sauté Aromatics: Preheat oven to 425°F (220°C). Heat olive oil in a wide skillet or shallow braiser over medium heat. Add diced onions, season lightly with kosher salt, and sauté 2–3 minutes until softened.
Cook Vegetables: Add diced carrots and celery, reduce heat to low, and sauté for 5–7 minutes, stirring regularly until softened.
Add Mushrooms and Flavorings: Add sliced mushrooms and cook another 4–5 minutes until tender. Stir in minced garlic and chopped thyme, sauté for 1 more minute until fragrant. Add tomato paste, Worcestershire sauce, kosher salt, and pepper; cook briefly to combine flavors.
Thicken Filling: Sprinkle all-purpose flour over the vegetable mixture and stir until fully incorporated. Slowly add vegetable broth while stirring. Bring to a boil and cook until mixture thickens slightly.
Combine Lentils and Herbs: Stir in the drained lentils and cook 2–3 minutes more to meld the flavors. Mix in chopped fresh parsley.
Assemble and Bake: Transfer the filling to a shallow casserole dish or keep in the braiser. Spread the mashed root vegetable topping evenly over the filling. Bake in the preheated oven for 15–20 minutes until the filling bubbles and the topping is lightly browned.
Garnish and Serve: Sprinkle extra chopped fresh parsley on top for garnish and serve warm.

Notes

Rutabaga can be substituted with celeriac or turnip depending on availability or preference.
Adjust heavy cream quantity to achieve preferred mash consistency.
Vegetable broth can be homemade or store-bought for convenience.
For a vegan version, substitute butter with plant-based margarine and use a vegan Worcestershire sauce alternative.
Make sure to drain lentils well to avoid excess moisture in the pie filling.
This dish can be reheated and tastes even better the next day as flavors meld together.

Keywords: gardener’s pie, root vegetable mash, vegetarian shepherd’s pie, lentil pie, comfort food, mashed rutabaga, mushroom pie filling