Gardener's Pie

Cozy up to a bowl of this cold-weather favorite! Loaded with veggies and bursting with flavor, this is a dish that will have your family going for another serving! The best part is that it's totally customizable and virtually everything in this pie comes from a garden; whether or not it's your own garden is a completely different story!

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Servings: 8

Prep Time: 00:10

Cook Time: 01:00

Potato Layer

1 bag small multi-colored potatoes (~28- oz)

1 clove garlic, minced

3/4 cup non-dairy milk, your choice

2 tablespoons vegan butter

1/4 cup sliced green onions (reserve some for garnish)

2 teaspoons salt

1 teaspoon pepper

Veggie Stew Layer

1 tablespoon olive oil

1 large carrot, sliced

1 large yellow onion, diced

2 cloves garlic, sliced

1 cup white mushrooms, sliced and quartered

1 cup diced tomatoes (fresh or canned)

1 cup zucchini, diced into small chunks

1 cup broccoli florets (fresh or frozen)

1 cup green beans, cut into 1- inch pieces (fresh or frozen)

1/2 cup corn (fresh or frozen)

1/2 cup coconut milk

1 tablespoon vegan worcestershire sauce

1 teaspoon thyme

2 teaspoons sage

1/2 tablespoon maple syrup

1 tablespoons cornstarch + 2 tablespoons water

2 teaspoons salt

1 teaspoon pepper


1Wash potatoes. Place in a pot submerged completely in cold water. Bring to a boil over high heat and boil for 20 min, or until tender. Drain the potatoes, mash well, mix in all potato layer ingredients, and set aside.

2In a large skillet, heat olive oil over medium/med-high heat. Add the onion and carrot with a pinch of salt and saute 3-5 min, or until carrots are tender.

3Add garlic and cook until fragrant. Add the white mushrooms, diced tomatoes, and zucchini and saute 2-3 min, until soft. Stir in green beans, broccoli, and corn and mix until everything is incorporated. Cover and let it all simmer for 5 min.

4Pour in the coconut milk, Worcestershire, thyme, sage, and maple syrup and stir. Reduce heat to medium-low. Allow everything to simmer, uncovered, for 10 min, stirring frequently.

5Mix cornstarch and 2 tablespoons of water and pour into the veggie stew. Stir and let sit for 2 min to allow the stew to thicken. Add salt and pepper as desired.

6Preheat oven to 350F.

7Pour the veggie stew into a casserole dish or pie pan. Carefully spread the mashed potatoes over the stew and create any design you wish.

8Bake for 15 min, then broil on low for 3-5 min, until the top of the potatoes slightly brown.

9Enjoy immediately, or let cool completely and store in either the fridge or freezer to enjoy later!

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