Gardener's Pie with Root Vegetables
Humble and rustic, earthy and flavor-packed root vegetable gardener's pie can be elegant and heartwarming.
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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.
