Gardener’s Pie
This Hearty Gardener’s Pie is a rich, plant-based twist on classic Shepherd’s Pie. Made with lentils, mushrooms, and vegetables simmered in a savory gravy and topped with creamy mashed potatoes, it delivers all the comfort of tradition—without the meat.
Equipment
- Large skillet
- Large pot For boiling potatoes
- 9×13-inch baking dish
Ingredients
- 1.5 cups cooked brown or green lentils
- 8 oz mushrooms, finely chopped
- 1 large onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 tbsp balsamic vinegar or red wine
- 1.5 cups vegetable broth
- 1 tsp dried thyme
- 2 lbs potatoes, peeled and cubed
- 4 tbsp butter or vegan butter
- 0.25 cup milk or plant-based milk
- salt and pepper to taste
Instructions
- Boil potatoes in salted water for 15–20 minutes until tender. Drain and mash with butter and milk until smooth. Season with salt and pepper.
- In a large skillet, sauté onion and carrots for 8 minutes until softened. Add mushrooms and cook until browned and moisture evaporates.
- Stir in garlic, thyme, and tomato paste. Cook 1 minute. Deglaze with balsamic vinegar. Add vegetable broth and lentils.
- Simmer for 10 minutes until thickened. Stir in frozen peas.
- Transfer mixture to a baking dish. Spread mashed potatoes on top and create ridges with a fork. Bake at 400°F (200°C) for 20–25 minutes until golden and bubbling.
Notes
For the most "meaty" texture, finely chop or pulse the mushrooms before sautéing. Brown and green lentils work best since they hold their shape during baking.