Gardeners-Pie

Gardener’s Pie with Root Vegetables

This Gardener’s Pie is a comforting and humbled dish, perfect for those chilly late autumn nights or cold winter evenings. It’s a vegetarian take on the classic shepherd’s pie, full of hearty root vegetables that bring a variety of textures and colors to the table. You can use almost any root vegetable you like—rutabaga, turnip, parsnip, Jerusalem artichokes, celeriac, jicama, or kohlrabi—those often-overlooked gems of the produce section. These veggies, which grow underground and absorb rich nutrients from the soil, are true nutritional powerhouses.

The spoonful of pie, close-up shot.

What’s unique about this Recipe?

  • Variety: The use of different root vegetables lets you experiment with flavors and textures.
  • Versatility: This recipe can be adapted for both vegan and meat-eaters.
  • Make-Ahead: You can prepare it in advance, allowing the flavors to develop for an even tastier dish.
  • Perfect for Any Occasion: Whether you’re serving it family-style or in individual portions, this dish is ideal for holidays or cozy dinners at home.
  • Suitable for serving family-style or in individual portions

Grocery and Pantry List

Root vegetables, leeks, and stew meat on a wooden board.
  • Onions and leeks: Both onions and leeks add depth to the stew. You can use your preferred type of onion.
  • Carrots: Essential for sweetness and color.
  • Root vegetables: Consider parsnip, turnip, rutabaga, and yam for diverse flavors and textures.
  • Mushrooms: Small cremini mushroom are my top pick, but any mushrooms work well.
  • Herbs: Thyme and parsley offer both flavor and a finishing touch.
  • Flour: Thickens the stew and contributes to its creamy texture.
  • Potatoes: Used to make the mashed potato topping. I like Yukon gold or waxy potatoes.

Time Required:

Bake in 400°F(200°C) preheated oven and broiler.

  • 15 minutes: Prepare the vegetables
  • 40 minutes: Cooking the stew stovetop
  • 15-17 minutes: If you want both the white and egg yolk to be set

Special Tools to Use:

  • Braun food processor’s french fry attachment.

Recipe Steps at a Glance

Gardener’s pie recipe can be broken down into the following steps:

  • Preparing the vegetables
  • Braising the meat (optional)
  • Making the stew
  • Making the mashed potatoes
  • Assembling the pie

Step-by-step: How to Make Gardener’s Pie

Step 1: Preparing the vegetables

Clean, peel, and chop all the vegetables. Preparing them in advance will streamline the process and minimize cleanup.

Finely dice the onions and leeks, ensuring uniformity in size.

Chopped leeks on a board.

Dice the carrots into small pieces.

Cut the root vegetables into batons or chunky cubes for added texture and visual appeal. I use my Braun food processor’s french fry attachment. It gives me almost uniformed strips (Batons) in under a minute.

Step 2: Braising the beef  (optional) 

Cube the meat into bite-sized pieces and season generously with salt and pepper.

Sear the meat in butter until all sides are golden brown, then gently braise in a small amount of water over low heat until tender 30 minutes. 

Step 3: Making the stew

Begin by sautéing onions and leeks in a large pot over medium heat for about 5 minutes. Then, add the carrots and turnips, seasoning each addition with salt and pepper as you go. Next, add the rutabaga and turnips, stirring everything together.

Create a small opening in the center of the pot and add the minced garlic. After about 30 seconds, sprinkle the vegetables with 1-2 tablespoon of flour (all purpose or rice) to help the broth to thicken. Stir for 2-3 minutes to coat all the vegetables and distribute evenly.

I usually de-glaze my pan with wine but it can be done with broth or any other liquid. Add one cup of the liquid and stir until all the liquid is evaporated.

Pour in enough broth, stock, or water to almost cover all the vegetables. If desired, you can separate the stew into two pots at this point to accommodate both vegan and meat-lovers. Add the meat to one batch for the meat-lovers option.

Continue cooking the stew either on the stovetop or by transferring it to the oven. Let it cook for another 25-30 minutes or until the vegetables are tender and the stew has thickened and become bubbly. 

Step 4: Make mashed potatoes

Peel and chop the potatoes into chunks. Place them in a pot of cold water and bring to a boil. Season the water with salt. If you see any residue rise to the surface, skim it off with a slotted spoon.

Once the potatoes are cooked, drain them and mash them using a fork, potato masher, or ricer.

For the non-vegan option, add warm milk and butter to the mashed potatoes and mix until smooth and fluffy.

For the vegan option, add the reserved potato liquid and olive oil instead of milk and butter, and mix until the potatoes are smooth and fluffy. Adjust seasoning if needed before serving.

 Step 5: Assembling the pie

Spoon the stew into a baking gratin dish or individual soup ramekins. Spread a layer of mashed potatoes on top, or use a piping bag to create rosettes that cover the surface.

Piping the mashed potatoes on a stew.

To prevent spillage, place the baking dishes on a baking sheet and broil for 2-5 minutes until the potatoes are nicely browned.

If you’ve prepared the stew and mashed potatoes ahead of time and kept them separate, assemble them 30 minutes before dinner. Bake in a 400°F oven for 15-20 minutes until bubbly, then broil briefly to brown the top.

Best Way to Serve

  • Serve in individual ramekins
  • Serve in a gratin dish

If you enjoyed this recipe, you might also like the traditional shepherd’s pie or the French onion soup recipe.

Tips and Wisdom from Cafe Osharak

  • Cut and chop all the vegetables ahead of time. Keep them uniform.
  • Gradually add vegetables to build flavor.
  • Avoid adding too much liquid—the stew should be thick, not soupy.

Frequently Asked Questions

Can you add meat to this dish?

Absolutely. Braise the beef separately for an hour and add the beef right before pouring in the broth. With a bit of an effort you can divide the stew into individual bowls and add the braised beef chunks to selected ones. This way you can please meat-lovers and vegetarians at the same dinner.

More Recipes To Try From Cafe Osharak

Gardener’s Pie with Root Vegetables

Humble and rustic, earthy and flavor-packed root vegetable gardener's pie can be elegant and heartwarming.
Save Pin Recipe Print Recipe
Gardener's Pie
Prep Time:15 minutes
Cook Time:45 minutes
Course
Main Course
Cuisine
European

Ingredients

Stew

  • 2-3 tablespoon Olive oil or butter
  • 1 Onion diced
  • 2 Parsnips peeled, diced
  • 1 Carrot peeled, diced
  • 2 Rutabaga peeled, diced
  • 2 Turnip peeled, diced
  • 1 Yam peeled, diced
  • 2 cloves Garlic minced
  • 8 oz Mushrooms portobello
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 T fresh thyme leaves
  • 1 cup red wine
  • 2 tablespoons flour
  • 3 cups veggie stock
  • 1/2 teaspoon balsamic vinegar
  • 1/2 cup fresh Italian Parsley

Potato Crust

  • 2 pounds Yukon gold potatoes
  • 2 teaspoons salt
  • 3 tablespoons olive oil or butter
  • 1/2 cup Milk or water more or less
  • White pepper

Instructions

Make the stew:

  • Heat the oil or butter in the large heavy bottom pot.
    2-3 tablespoon Olive oil
  • Add the diced onions and cook for a few minutes until translucent and glossy then add the minced garlic and cook for one minute.
    1 Onion, 2 cloves Garlic
  • Add the diced root vegetables except for yam (turnip, parsnip, rutabaga, carrots).
    2 Parsnips, 1 Carrot, 2 Turnip, 2 Rutabaga
  • Season with salt and pepper and saute for 10 minutes.
  • Add the yam, mushrooms, and chopped thyme and season with salt and pepper.
    1 Yam, 8 oz Mushrooms portobello, 1 T fresh thyme leaves
  • Dust the vegetables with flour and stir to coat all the vegetables and to avoid flour pockets. Cook for 4-5 minutes.
    2 tablespoons flour
  • De-glaze the pot with the wine and keep stirring until all the vegetables soak up the wine and there is no more liquid in the bottom.
    1 cup red wine
  • Pour the hot broth over the vegetables and add half of the chopped parsley.
    3 cups veggie stock, 1/2 cup fresh Italian Parsley
  • If using the balsamic vinegar add to the liquid. Give it a good stir, cover, and let the stew cook for another 4-5 minutes until the juices are thickened and all the vegetables are cooked.
    1/2 teaspoon balsamic vinegar
  • Adjust the seasoning and add the remaining chopped parsley.
    1/2 cup fresh Italian Parsley

Making Potato Crust

  • Wash and peel the potatoes.
    2 pounds Yukon gold potatoes
  • Cut the potatoes into thick slices, cover with cold water and bring to a boil. Add the salt and let it cook until soft and fork-tender.
  • Drain the potatoes and keep a cup of liquid to add back to the mashed potatoes.
  • Mash the potatoes with a smasher or potato ricer.
  • Add the oil or butter and season with salt. Mix well.
    3 tablespoons olive oil or butter
  • Add the reserved liquid to make the potatoes more lighter consistency. You can use milk for a creamier texture. Season with white pepper or black pepper.
    1/2 cup Milk or water more or less, White pepper

Assembling

  • Once ready to serve, scoop the stew into a baking dish or individual oven-proof bowls.
  • Spread or pipe the mashed potatoes over the stew.
  • Put the pie into the oven and cook in the preheated oven at 375 degrees F until bubbly.
  • Turn on the broiler if you want the potatoes to be more golden brown.

Nutrition

Calories: 620kcal | Carbohydrates: 116g | Protein: 12g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Sodium: 1917mg | Potassium: 3245mg | Fiber: 21g | Sugar: 21g | Vitamin A: 3419IU | Vitamin C: 153mg | Calcium: 223mg | Iron: 6mg
Servings: 4
Calories: 620kcal
Tried this recipe?Mention @osharak.cafe or tag #osharak.cafe!

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