Name: Gardener’s Pie with Root Vegetable Mash Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 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 to taste; 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 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; Extra chopped fresh parsley, for garnish

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. Place each in separate saucepans, cover with water, and season with a generous pinch of kosher salt. Bring to a boil and cook until fork-tender. Rutabaga will take about 5 to 10 minutes longer than potatoes. Drain and keep warm.

Step 2: Use a potato masher to roughly mash both root vegetables until almost smooth. Combine rutabaga with potatoes, add the butter, kosher salt, and pepper, then mash until smooth. Mix in 2 tablespoons of heavy cream and mash again. Add more cream if needed for a creamy 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 with a pinch of salt and sauté for 2 to 3 minutes until onions begin to soften.

Step 4: Add diced carrots and celery, reduce heat to low, and sauté for 5 to 7 minutes, stirring regularly until vegetables are softened.

Step 5: Add sliced 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 to combine flavors.

Step 7: Sprinkle flour over the vegetables and stir to combine. Slowly add vegetable broth, stirring continuously. Bring to a boil and cook until the sauce thickens.

Step 8: Stir in drained lentils and cook for an additional 2 to 3 minutes to blend flavors. Remove from heat and stir in chopped parsley.

Step 9: Transfer the filling to a shallow casserole dish or leave it in the braiser. Evenly spoon the mashed root vegetable topping over the filling.

Step 10: Bake in the preheated oven for 15 to 20 minutes until the filling bubbles and the topping is lightly browned. Garnish with extra chopped parsley before serving.

Tips & Variations

Substitute rutabaga with celeriac or turnip for a different but equally delicious root mash flavor.

For a vegan version, replace butter with plant-based margarine and use coconut cream instead of heavy cream.

Adding a sprinkle of grated cheese on top before baking can introduce a lovely golden crust and extra richness.

Use fresh herbs like rosemary or sage if thyme is unavailable; they complement the root flavors well.

FAQs

Can I prepare Gardener’s Pie ahead of time?

Yes, you can make the filling and mash separately in advance. Assemble and bake just before serving to maintain freshness and texture.

Can I use dried lentils instead of canned?

You can substitute dried lentils, but they must be cooked until tender before adding to the filling. Use about ½ cup dried lentils (around 100 g) and cook according to package instructions before draining and adding.