Skillet Gardener's Pie

Prep: 20 minutes Cook: 45 minutes

Serves:6

By Susan Voisin
I used kidney beans here because I like their flavor and texture in this dish. But feel free to substitute about 1- 1/2 cups of any cooked beans or lentils.

Ingredients

  • 2 pounds Yukon gold potatoes
  • 1/2 cup non-dairy milk
  • salt and pepper to taste
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 large carrots, diced
  • 2 stalks celery, diced
  • 8 ounces mushrooms, diced
  • 2 cups vegetable broth
  • 16 ounce can kidney beans, drained
  • 2 cups green beans, cut in 1" pieces (frozen cut green beans can be used)
  • 1 1/2 tsp thyme
  • 2 tsp fresh rosemary, minced (or 1 tsp. dried)
  • 1/4 tsp sage
  • 2 cups baby spinach leaves, packed
  • 1 tbsp cornstarch
  • 2 tbsp water (or veg. broth)
  • extra fresh rosemary for garnish

Directions

Scrub the potatoes and cut them into cubes. (I leave mine unpeeled, but if you want you can peel them before dicing.) Place potatoes in a large pot and cover with water. Bring to a boil and simmer until potatoes are tender. Reserve a cup of their cooking water, if possible, and drain. Place in a large bowl, add the non-dairy milk, and mash until smooth, adding a little of the potato-cooking water if they seem too dry. Add salt and freshly ground pepper to taste and set aside in a warm place.

While the potatoes are cooking, make the "pie" filling. Heat a large non-stick or cast iron skillet on a medium-high burner and add the onions. Saute until onions are translucent, adding a little water if necessary to prevent sticking. Add the garlic, carrots, celery, and mushrooms, and saute for 3 more minutes.

Add the vegetable broth, kidney beans, green beans, and herbs. Simmer on medium heat for 20 minutes until all vegetables are tender. Add salt and pepper to taste. There should still be some liquid in the pan, but if it has become too dry, add a little of the potato-cooking water. Add the spinach and stir until it's completely wilted.

Mix the cornstarch with the water until smooth, and add it to the pan. Cook, stirring, until mixture has thickened.

Spoon the potatoes evenly over the top of the filling and sprinkle with chopped rosemary. If potatoes have cooled, put the skillet under the broiler for a minute or two. Serve immediately while hot.

Mary's Note: This is a fantastic "pie" that does not have to be baked in the oven, all it requires is some simmering on the stovetop.