The Real Housewife of Santa Monica

Meatless Monday: Gardener’s Pie

 

This isn’t a salad. It’s a vegetarian version of Shepherd’s Pie. And it is AWESOME. It reminds me of a really good pot pie.

 

Because I want to watch “Eastbound & Down” tonight, this’ll be a short one. I know you understand!

You know how I tend to describe my recipes as “really easy” and “simple?” Well, this one IS easy but it’s definitely a little more labor intensive as anyone who has ever made mashed potatoes knows. A friend of mine, who only had limited time after work, decided to use boxed mashed potatoes, so you can do that if you’re short on time!

Here’s what you need for the mashed potatoes:

and

POTATOES INGREDIENTS:
1 1/2 pounds russet or yukon gold potatoes, peeled and cut in 1/2-inch cubes
1/4 cup milk
4 tablespoons (1/2 stick) butter
1/3 c sour cream
1/4 teaspoon freshly ground black pepper
1 large egg yolk (I used replacer)

1. Place the diced potatoes in a medium sized pot of water. Cover with salted, cold water. Bring to a boil, reduce heat to medium and simmer for about 15 minutes, until potatoes are tender but not mushy. Drain the potatoes and return them to the pot.

2. Mash the potatoes. Add the milk, butter, and sour cream and continue mashing until smooth.

Stir in egg replacer. Add salt & pepper to taste. Set aside!

 

Now for the filling!

VEGGIE FILLING INGREDIENTS
2 tablespoons olive oil
1 cup chopped onion
5 small carrots, finely chopped (or 3 large carrots)
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons unbleached all-purpose flour
2 teaspoons tomato paste
2 cups vegetable broth (although I have a carton of Veggie Broth in the photo, at the last minute, I used my Vegetarian Chicken flavored Bullion & water. It tends to be a lot tastier than the Veggie Broth.)
2 teaspoons chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 (14-ounce) can red kidney beans, rinsed and drained
1/2 cup fresh or frozen corn kernels
1/2 cup fresh or frozen shelled green peas

1. Heat oil on medium-high heat in a large pot. Sautee onion & carrots for 4-5 minutes.

2. Add garlic, salt & pepper. Stir in flour, and keep cooking for another minute if you can!

3. Stir in tomato paste, broth, rosemary & thyme.

4. Bring mixture to a boil. Add kidney beans & reduce heat to low. Cover and simmer for about 10 minutes, until sauce thickens.

5. Stir in corn & peas.

6. Pour veggie mixture into an 11×7″ baking dish (or something close to that.)

7. Top with mashed potatoes, smoothing the edges with a spatula to prevent it bubbling up and over in the oven.
This looks soooooo good. It has butter & sour cream but do you know what it’s missing?

Cheese. Sprinkle some parmesan cheese on top if you have some. All it needs now is hot fudge to be the perfect meal!

8. Put baking dish on a cookie sheet and bake for 25 minutes or until potatoes are golden brown and filling is bubbling.

Holy cow! When George got home I told him, “I just made the best dinner of my life.” to which he raised one eyebrow quizzically. Little did I know he was sick that night so I need to make it again for him. No problem!

The girls loved it.

“Here, YOU try it.”
Apparently, Bea is the Royal taster for her older sister.


She likes it!


And she’s still alive…

 

5.0 from 1 reviews

Meatless Monday: Gardener’s Pie
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 

Serves: 6
 

Comfort food at its best! Who doesn’t love both these components? You will NOT miss the meat! Make this for your next Meatless Monday.
Ingredients
  • POTATOES INGREDIENTS:
  • 1½ pounds russet or yukon gold potatoes, peeled and cut in ½-inch cubes
  • ¼ cup milk
  • 4 tablespoons (1/2 stick) butter
  • ⅓ c sour cream
  • ¼ teaspoon freshly ground black pepper
  • 1 large egg yolk (I used replacer)
  • VEGGIE FILLING INGREDIENTS
  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 5 small carrots, finely chopped (or 3 large carrots)
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons unbleached all-purpose flour
  • 2 teaspoons tomato paste
  • 2 cups vegetable broth (I used my Vegetarian Chicken flavored Bullion & water)
  • 2 teaspoons chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • 1 (14-ounce) can red kidney beans, rinsed and drained
  • ½ cup fresh or frozen corn kernels
  • ½ cup fresh or frozen shelled green peas
  • parmesan cheese to sprinkle on top (OPTIONAL)

Instructions
  1. Place the diced potatoes in a medium sized pot of water. Cover with salted, cold water. Bring to a boil, reduce heat to medium and simmer for about 15 minutes, until potatoes are tender but not mushy. Drain the potatoes and return them to the pot.
  2. Mash the potatoes. Add the milk, butter, and sour cream and continue mashing until smooth. Stir in egg replacer. Add salt & pepper to taste. Set aside!
  3. Pre-heat oven to 400.
  4. Heat oil on medium-high heat in a large pot. Sautee onion & carrots for 4-5 minutes.
  5. Add garlic, salt & pepper. Stir in flour, and keep cooking for another minute if you can!
  6. Stir in tomato paste, broth, rosemary & thyme.
  7. Bring mixture to a boil. Add kidney beans & reduce heat to low. Cover and simmer for about 10 minutes, until sauce thickens.
  8. Stir in corn & peas.
  9. Pour veggie mixture into an 11×7″ baking dish (or something close to that.)
  10. Top with mashed potatoes, smoothing the edges with a spatula to prevent it bubbling up and over in the oven.
  11. Sprinkle some parmesan cheese on top if you have some. All it needs now is hot fudge to be the perfect meal!
  12. Put baking dish on a cookie sheet and bake for 25 minutes or until potatoes are golden brown and filling is bubbling.
  13. Cool on a wire rack for 10 minutes before eating.

Notes
Keeps well for at least 3 days properly covered in the refrigerated. The leftovers are phenomenal!

 

Adapted from Ezra Pound Cake



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6 comments on Meatless Monday: Gardener’s Pie

  1. Lib
    March 6, 2012 at 2:34 am (2085 days ago)

    That sounds yum!!! Yet ANOTHER recipe I need to try!!! :)

  2. Lynn Flowers
    March 6, 2012 at 6:04 am (2085 days ago)

    Love this…will be adding to my box of recipes for sure! Do we see a chicken pot pie in the furture….please, pretty please!

  3. Christina
    March 6, 2012 at 9:16 am (2085 days ago)

    Lyn – I’m vegetarian so I probably won’t make a chicken pot pie BUT why don’t you add shredded or cubed (cooked) chicken to the veggie/gravy mixture before simmering for 12 minutes? I bet that would work!

  4. Christina
    March 6, 2012 at 12:59 pm (2085 days ago)

    Oh – Lyn – you’ve inspired me! I’m going to do a veg pot pie in the near future & you can add chicken to it if you like! Check back for that in a week or two.

  5. Andrew
    April 14, 2012 at 7:00 am (2046 days ago)

    Had this as a side dish at a birthday bbq. You know I’m a pretty terrible cook but this came out great! Even the carnivores loved it.

    - A

  6. Christina
    April 16, 2012 at 7:40 am (2044 days ago)

    Yayyyy Andrew! I’m glad to hear it worked out for you. It’s hard to go wrong with mashed potatoes…

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