Gardener’s Pie

Gardener’s Pie

You’ve probably heard of shepherd’s pie—a casserole of ground beef and veggies with mashed potatoes on top—well, here’s the gardener’s version. A colorful arrangement of veggies are cooked down in a rich wine sauce and then baked with a cheesy potato crust. You won’t even notice the flock is missing.

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Gardener’s Pie


Yield: One 9x11-inch pan, or about 8 servings

Cook Time: 2 hours

Ingredients:

  • 1 large head garlic, cloves separated and peeled
  • 4 medium Russet or Yukon Gold potatoes, peeled and quartered
  • 4 tablespoons heavy cream
  • 6 tablespoons butter, divided
  • 1 1/2 teaspoons salt, divided
  • 1 large onion, chopped
  • ¼ cup all-purpose flour
  • 1/2 teaspoon ground black pepper
  • 6 ribs celery, greens removed, chopped
  • 2 large carrots, chopped
  • 1 large beet, chopped
  • 1 cup dry red wine
  • 1/2 cup water
  • 1 large zucchini, chopped
  •  1 teaspoon fresh chopped oregano
  • 1 teaspoon fresh chopped thyme
  •  1/2 teaspoon fresh chopped rosemary
  • 1 1/2 cups sharp cheddar cheese, grated

Directions:

  1. Roast garlic in a dry frying pan over medium heat on the stove, stirring occasionally, until soft and browned, about 1 hour.
  2. Meanwhile, cover potatoes with water in a large saucepan; bring to a boil over high heat. Reduce heat to a simmer and cook covered until tender, about 20 minutes. Drain, reserving about 1/4 cup of liquid. Mash potatoes well; add cream, 2 tablespoons of the butter, and 1/2 teaspoon of the salt. Add reserved cooking liquid, 1 tablespoon at a time, to reach desired smoothness. Set aside.
  3. Melt 2 tablespoons of the butter in the bottom of a medium stockpot over high heat; add onion and cook, stirring occasionally, until very brown and caramelized, about 10 minutes. Remove to a bowl.
  4. Preheat oven to 350˚F. In the same stock pot, melt the remaining 2 tablespoons butter over medium heat; add flour and whisk until smooth and golden brown, about 8 minutes. Add reserved onion to the pot; add the remaining 1 teaspoon salt, pepper, celery, carrots, and beet. Stir in wine and water.
  5. Bring to a boil over high heat; reduce to medium-low and cook, covered, 12 minutes. Add zucchini and cook 5 minutes, uncovered. Add reserved roasted garlic and herbs; cook an additional 5 minutes. (Liquid should be reduced by about half.)
  6. Pour vegetable mixture into a 9×11-inch baking or casserole dish. Top with reserved mashed potatoes, using a rubber spatula to smooth into one even layer. Cover with cheese and bake 25 minutes, until potatoes are golden brown and cheese is crisping on the edges.
  7. Allow to cool 15 minutes before serving. Pie will be loose when fresh; leftovers are easier to slice and have great flavor.

*Note: This recipe makes a great veggie stock as a byproduct. As you prepare vegetables and herbs, throw ends, stems, and peels into a stockpot. Cover with water, bring to a boil, and turn to low. Simmer 1 hour+. Strain and freeze or store in a jar in the refrigerator and use for future recipes.