Skillet Gardener’s Pie
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.
Serves: 6
Prep Time: 30 min
Cook Time: 30 min
Ingredients
2 Pounds
Yukon gold potatoes
1/2 Cup
Plain soy milk
To Taste
Salt and pepper to taste
1 Large
Onion, diced
2 Cloves
Garlic, minced
2 Large
Carrots, diced
2 Ribs
Celery, diced
8 Ounces
Mushrooms, diced
2 Cups
Vegetable broth
16 Ounces (1 Can)
Kidney beans, drained
2 Cups
Green beans, cut
1 1/2 Teaspoons
Thyme
2 Teaspoons
Fresh rosemary, minced
1/4 Teaspoon
Sage
2 Cups
Baby spinach leaves, packed
1 Tablespoon
Cornstarch
2 Tablespoons
Water or vegetable broth
Fresh rosemary for garnish
Directions
1
Scrub the potatoes and cut them into cubes. (I leave mine unpeeled, but if you want you can peel them before dicing.)
2
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.
3
Place in a large bowl, add the soymilk, 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.
4
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. Saut√© until onions are translucent, adding a little water if necessary to prevent sticking.
5
Add the garlic, carrots, celery, and mushrooms, and sauté for 3 more minutes.
6
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.
7
Mix the cornstarch with the water until smooth, and add it to the pan. Cook, stirring, until mixture has thickened.
8
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.
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