Gardener's Pie (Vegan Shepherd's Pie)

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 lb mushrooms (Button or cremini, thinly sliced)
• 1 leek (Small, thinly sliced)
• 2.5 cloves garlic (Minced; source gives a range of 2–3 cloves)
• 2 carrots (Large, peeled and diced into 3/4-inch cubes)
• 0.5 cup green or brown lentils (Rinsed)
• 1.25 cup vegetable broth
• 10 oz potatoes (Russet or Yukon Gold, peeled and cubed)
• 1.5 cup cauliflower (Roughly chopped florets)
• 1 tbsp vegan butter (For the mashed topping)
• 0.5 cup non-dairy milk (Rice or soy; add gradually to desired consistency)
• 1.5 tbsp flour (Sifted)
• 4 oz stout beer (Optional; use vegan-friendly stout. Alternatively, use 1/2 cup hot water mixed with 1/2 teaspoon vegan bouillon; body notes give 1/2 teaspoon bouillon while the structured recipe gives 1 teaspoon.)
• 1 tomato (Peeled, seeded, and chopped)
• 0.75 cup green peas (Fresh, frozen, or canned)
• 0.5 tsp rosemary (Fresh, finely chopped, or dried)
• 0.25 tsp oregano (Fresh, finely chopped, or dried)
• 0.25 tsp sage (Fresh, finely chopped, or dried)
• 1 tsp parsley (Fresh, finely chopped, or dried)
• 0.5 tsp thyme (Fresh, finely chopped, or dried; extra sprig for garnish is suggested, quantity unspecified)
• 1 tsp salt (Total of 1 tsp in ingredient list plus 1/4 tsp in filling and 1/4 tsp in topping water and 1/2 tsp in mash, as specified in instructions)
• 0.25 tsp black pepper (Freshly ground)
• water (For boiling the potatoes and cauliflower; amount not specified)
• scallion (Optional diced garnish; alternatively garnish with a sprig of thyme)

Steps

1. 1

   For the topping, place the peeled, cubed potatoes and cauliflower in a saucepan of at least 3 quarts. Cover with water, add 1/4 teaspoon salt, and cover the pan.

2. 2

   Set the pan over high heat and bring the water to a boil. Lower the heat to a rolling simmer and cook until the potatoes and cauliflower are tender, about 15–20 minutes.

3. 3

   Remove the pan from the heat and drain the vegetables thoroughly.

4. 4

   Transfer the potatoes and cauliflower to a large bowl. Add the vegan butter and 1/2 teaspoon salt, then mash with a hand masher or electric mixer.

5. 5

   Gradually add the non-dairy milk a few tablespoons at a time, mashing between additions, until the topping reaches your desired consistency.

6. 6

   Pour the olive oil into a 4-quart Dutch oven or heavy-bottomed saucepan and begin heating over medium-high heat.

7. 7

   Add the sliced leek, minced garlic, and mushrooms. Stir in 1/4 teaspoon salt and 1/4 teaspoon black pepper.

8. 8

   Sauté, stirring frequently, until the vegetables are tender. Adjust the heat as needed to keep the garlic from burning.

9. 9

   Add the carrots, rinsed lentils, and vegetable broth. Increase the heat and bring the mixture to a boil.

10. 10

    Reduce the heat, cover the pot, and simmer for 20 minutes, or until the lentils are tender.

11. 11

    Preheat the oven to 425°F (about 220°C).

12. 12

    In a bowl or measuring cup, whisk the sifted flour with 4 ounces of stout. For a beer-free alternative, the body notes specify 1/2 cup hot water with 1/2 teaspoon vegan bouillon; the structured recipe instead specifies 1 teaspoon bouillon.

13. 13

    Pour the flour mixture into the vegetables and lentils. Add the chopped tomato and green peas, then stir until the mixture thickens slightly.

14. 14

    Add the rosemary, oregano, sage, parsley, and thyme, and combine thoroughly.

15. 15

    Spoon the lentil and vegetable filling into ramekins.

16. 16

    Spoon the mashed potato and cauliflower topping over the filling.

17. 17

    Place the ramekins, or a single oven-proof pan, on a baking sheet to catch any liquid that may bubble over.

18. 18

    Bake at 425°F (about 220°C) for 10–15 minutes, until the potato topping is slightly browned. If baking in one larger dish, allow a few extra minutes for the topping to brown.

19. 19

    Let the pies set for 10–15 minutes before serving. Garnish with a sprig of thyme or diced scallion.

Notes

The author also notes that cauliflower may be omitted, leaving a mashed-potato-only topping. Dried herbs are more concentrated than fresh, so the amounts may be decreased to taste. For a single-dish version, the author recommends a 32-ounce (4-cup) or larger oven-proof dish, pan, or cast-iron skillet on a foil-covered baking sheet; baking may take a few extra minutes. The source does not give a specific quantity for the water used to boil the topping vegetables. Stout is optional; the structured recipe's bouillon substitution differs from the body excerpt, so both stated versions are noted.

Nutrition per serving

• main
• vegan
• plant-based
• comfort food
• baked
• Irish-inspired
• dairy-free
• winter