Meatless Monday: Gardener?S Pie Recipe

Looking for an easy Meatless Monday: Gardener?s Pie recipe? Learn how to make Meatless Monday: Gardener?s Pie using healthy ingredients.


Submitted by karenlouise54

Makes 6 servings



Adapted from Martha Hall Foose?s ?A Southerly Course?

Recipe Ingredients for Meatless Monday: Gardener?s Pie


Mashed Potatoes:
1/2 pounds russet or Yukon gold potatoes, peeled and cut in 1/2-inch dice
1/4 cup half-and-half
4 tablespoons (1/2 stick) unsalted butter
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large egg yolk

Filling:
2 tablespoons canola oil
1 cup chopped onion
1/2 cup chopped green bell pepper
2 carrots, finely chopped
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons unbleached all-purpose flour
2 teaspoons tomato paste
1 cup vegetable broth
2 teaspoons chopped fresh rosemary
1 teaspoon chopped fresh thyme
14 ounce red kidney beans, rinsed and drained
1/2 cup fresh or frozen corn kernels
1/2 cup fresh or frozen green peas

Recipe Directions for Meatless Monday: Gardener?s Pie

  1. For the Mashed Potatoes: Place the diced potatoes in a medium saucepan, and cover with salted cold water. Cover, and bring to a boil. Uncover, reduce the heat to medium, and simmer for 15 minutes, until the potatoes are tender. Drain the potatoes and return them, off the heat, to the saucepan.

  2. Warm the half-and-half and butter in the microwave for 35 seconds.

  3. Mash the potatoes. Add the half-and-half and butter mixture, salt, and pepper, and continue to mash until smooth. Stir in the egg yolk. Set aside.

  4. Preheat the oven to 400 degrees F.

  5. For the Filling: Heat the oil in a large skillet over medium-high heat. Add the onion, bell pepper and carrots. Cook, stirring, for 3 to 4 minutes.

  6. Add the garlic, salt and pepper.

  7. Stir in the flour, and keep cooking for another minute.

  8. Stir in the tomato paste, vegetable broth, rosemary and thyme.

  9. Bring the mixture to a boil. Add the kidney beans, reduce the heat to low, cover, and simmer until the sauce has thickened slightly, 10 to 12 minutes.

  10. Stir in the corn and peas.

  11. Spread the vegetable mixture evenly in an 11-by-7-inch glass baking dish.

  12. Top with mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up, and smooth with a rubber spatula.

  13. Put the baking dish on a baking sheet. Bake for 25 minutes, or just until the potatoes begin to brown. Transfer to a wire rack, and let cool for at least 10 minutes before serving.

  14. http://www.ezrapoundcake.com/archives/15230

Categories

Main Dish, Bake, Vegetarian

Nutrition Facts
Serving Size 251.9g
Amount Per Serving
Calories
450
Calories from Fat
140
% Daily Value*
Total Fat
15.6g
24%
Saturated Fat
6.4g
32%
Trans Fat
0.0g
Cholesterol
59mg
20%
Sodium
895mg
37%
Potassium
1358mg
39%
Total Carbohydrates
61.0g
20%
Dietary Fiber
13.4g
54%
Sugars
5.4g
Protein
19.5g
Vitamin A 82% Vitamin C 42%
Calcium 11% Iron 33%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • High in dietary fiber
  • High in vitamin A
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