Gardners pie
Chef
Jessicca Carrol
Hospital
Waldo County general Hospital
Yield
30 servings
Recipe type
Plant-based
Image
ingredients
Ingredients
2 cups diced button mushrooms
5 medium parsnips, peeled and diced to one-quarter inch
5 medium carrots, peeled and diced to one-quarter inch
1 medium butternut squash, peeled, deseeded, and diced to one-quarter inch
1 bunch celery, diced to one-quarter inch
3 medium onions, diced to one-quarter inch
1 1/2 cups frozen green peas, thawed
2 1/4 cups uncooked lentils
1 teaspoon salt
1 teaspoon black pepper
1/2 tablespoon fresh minced garlic
1 1/2 tablespoons Dijon mustard
1/2 teaspoon ground thyme
1/2 cup white cooking wine
1/4 cup vegetable or canola oil
3 quarts vegetable broth
1/4 cup cornstarch mixed with 1/2 cup water to make a cornstarch slurry
6 quarts (or 7 1/2 pounds) of potatoes, washed, peeled, and quartered
1 1/2 tablespoons nutritional yeast
1/2 tablespoon granulated garlic
1 1/2 cups vegan sour cream
1 teaspoon salt
1/2 teaspoon black pepper
5 medium parsnips, peeled and diced to one-quarter inch
5 medium carrots, peeled and diced to one-quarter inch
1 medium butternut squash, peeled, deseeded, and diced to one-quarter inch
1 bunch celery, diced to one-quarter inch
3 medium onions, diced to one-quarter inch
1 1/2 cups frozen green peas, thawed
2 1/4 cups uncooked lentils
1 teaspoon salt
1 teaspoon black pepper
1/2 tablespoon fresh minced garlic
1 1/2 tablespoons Dijon mustard
1/2 teaspoon ground thyme
1/2 cup white cooking wine
1/4 cup vegetable or canola oil
3 quarts vegetable broth
1/4 cup cornstarch mixed with 1/2 cup water to make a cornstarch slurry
6 quarts (or 7 1/2 pounds) of potatoes, washed, peeled, and quartered
1 1/2 tablespoons nutritional yeast
1/2 tablespoon granulated garlic
1 1/2 cups vegan sour cream
1 teaspoon salt
1/2 teaspoon black pepper
preparation
Instructions
1.In a large pot, add oil, parsnips, carrots, onions, celery, butternut squash, mushrooms, salt, pepper, and freshly minced garlic. Sauté on medium heat for 20 minutes or until the vegetables are softened.
2. While the vegetables are softening, cook your lentils according to package directions. Also, boil potatoes until soft for the topping.
3. Once the vegetables are softened, add thyme and white wine. Cook for 10 minutes so that the wine cooks out.
4. Add vegetable broth and bring to a simmer. Stir in Dijon mustard. Mix well. Add your cornstarch slurry to thicken. You can add more cornstarch slurry if still loose.
5. Add your thawed green peas and stir. Transfer the mixture into your baking casserole dish.
6. For your mashed potato topping: mash your potatoes with granulated garlic, salt, pepper, nutritional yeast, and vegan sour cream until smooth.
7. Spread mashed potatoes on top of the garden pie filling. Bake in the oven for 15 to 20 minutes or until the potato has golden brown edges.
2. While the vegetables are softening, cook your lentils according to package directions. Also, boil potatoes until soft for the topping.
3. Once the vegetables are softened, add thyme and white wine. Cook for 10 minutes so that the wine cooks out.
4. Add vegetable broth and bring to a simmer. Stir in Dijon mustard. Mix well. Add your cornstarch slurry to thicken. You can add more cornstarch slurry if still loose.
5. Add your thawed green peas and stir. Transfer the mixture into your baking casserole dish.
6. For your mashed potato topping: mash your potatoes with granulated garlic, salt, pepper, nutritional yeast, and vegan sour cream until smooth.
7. Spread mashed potatoes on top of the garden pie filling. Bake in the oven for 15 to 20 minutes or until the potato has golden brown edges.
