As I stand in my kitchen, surrounded by the fragrant aroma of rosemary, thyme, and sage simmering in a skillet, I can’t help but feel grateful for the abundance of fresh produce that a vegan diet provides. Today, I want to share with you one of my favorite recipes that utilizes some of the freshest vegetables and herbs from the garden: Skillet Gardener’s Pie.
This hearty and healthy skillet pie is a delicious vegan twist on a classic Shepherd’s Pie. It’s loaded with veggies like green beans, carrots, celery ribs, and mushrooms, and protein-rich kidney beans to keep you feeling full and satisfied for longer.
Not only is this recipe packed with nutrients, but it’s also easy to make and can be done in just a few simple steps. Whether you’re a seasoned vegan or simply looking for a meat-free option for tonight’s dinner, Skillet Gardener’s Pie is sure to impress.
So let’s get cooking! Follow along with me as I show you how to create this delectable dish that will leave your taste buds dancing with joy.
Why You’ll Love This Recipe
This skillet gardener’s pie is, without a doubt, my favorite vegan recipe. Why? Well, let me tell you. First of all, it’s incredibly healthy and packed with nutrient-dense ingredients that will nourish your body from the inside out. You don’t have to worry about any of the unwanted cholesterol or saturated fats that come with traditional shepherd’s pie recipes – this one is entirely plant-based and gluten-free.
But just because it’s good for you doesn’t mean it sacrifices flavor. This pie is loaded with delicious veggies, including green beans, carrots, celery ribs, and mushrooms, all cooked to perfection in a savory blend of herbs like sage, thyme, and fresh rosemary. And let’s not forget about the kidney beans – they add a satisfying texture that complements the dish wonderfully.
But perhaps my favorite thing about this gardener’s pie recipe is how easy it is to make. Simply whip up a batch of mashed potatoes (I like to use a combination of Yukon gold and red potatoes), cook up the veggie filling in a large saucepan or cast iron skillet, pile them on top of the mashed potatoes, and bake until golden brown – voila! A hearty and delicious meal in less than an hour.
So if you’re looking for an easy vegan recipe that’s healthy, flavorful, and perfect for any day of the week – this skillet gardener’s pie is just what you need!
Here are the ingredients you will need to make this delicious Skillet Gardener’s Pie:
For the Filling:
- 2 tablespoons of olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 celery ribs, chopped
- 2 carrots, peeled and chopped
- 8 ounces of mushrooms, sliced
- 1 teaspoon of dried thyme
- 1 teaspoon of dried sage
- 1 tablespoon of chopped fresh rosemary
- 1 cup of green beans, cut into bite-sized pieces
- 2 cups of vegetable broth or water
- 2 cups of canned kidney beans, drained and rinsed
- 1 tablespoon of cornstarch
- Salt and pepper to taste
For the Mashed Potatoes Topping:
- 2 pounds of Yukon Gold potatoes or Red Potatoes (or a mix), peeled and cut into chunks
- 1/2 cup of soy milk
- Salt and pepper to taste
All the ingredients above are vegan, but please check the labels for any allergens or cross-contamination.
The Recipe How-To
Once you have all your veggies chopped, preheat your oven to 375 F (190 C) and prepare a large cast-iron skillet over medium-high heat. Add 1 tablespoon of olive oil, followed by the onion and garlic, and sauté for about 2-3 minutes. Then add the celery, mushrooms and carrots and cook for another 5-7 minutes or until the vegetables are soft.
Add the fresh thyme, fresh rosemary and sage to the skillet and stir everything together. Next, add in the tomato paste and 2 tablespoons of cornstarch, stirring until the vegetable mixture thickens.
Pour in 1 1/2 cups of water and bring to a simmer. Add in the green beans and kidney beans and let it cook for around 5-7 minutes more.
Meanwhile, start making your mashed potatoes by peeling and dicing 2 pounds of Yukon Gold potatoes. Boil them in a large saucepan for about 15 minutes, or until tender. Drain the water from the saucepan, add 1/2 cup of soy milk, salt and pepper to taste, then mash everything together with a potato masher until smooth.
Once you have finished making your mashed potatoes, spoon dollops of them over the top of the vegetable mixture in your cast-iron skillet. Use a spoon or spatula to smooth out the mashed potatoes into an even layer on top – this will become your crust.
Bake the skillet Gardener’s Pie in your preheated oven for about 25-30 minutes, or until the mashed potato crust starts to turn golden brown. Let it cool for a few minutes before slicing into pieces and serving hot!
Substitutions and Variations
If you’re feeling like switching things up or don’t have all the ingredients on hand, don’t worry! There are many substitutes and variations you can make to this Skillet Gardener’s Pie recipe.
Instead of using kidney beans, try swapping in black beans or chickpeas for a different texture and flavor. You can also use lentils for a protein-packed vegetarian option.
For the vegetables, feel free to mix and match based on what you have available. Zucchini, bell peppers, and sweet potato are all great options. You can even toss in some frozen peas or corn for added texture and color.
If you prefer a creamier mashed potato topping, try replacing some of the water with non-dairy milk like almond or oat milk. For a gluten-free option, substitute the all-purpose flour for cornstarch.
If you don’t have a cast iron skillet, any oven-safe skillet will do. If you’re cooking for fewer people, consider scaling down the recipe and using a smaller skillet. This recipe is easily adjustable to accommodate different serving sizes.
You can even turn this recipe into a vegan cottage pie by replacing the mashed potatoes with sweet potatoes! The possibilities are endless when it comes to this versatile Skillet Gardener’s Pie.
Overall, don’t be afraid to get creative in your substitutions and variations. Cooking is all about experimenting and finding what works best for your taste buds.
Serving and Pairing
When it comes to serving the Skillet Gardener’s Pie, there are a few options available, depending on your mood and cravings. A hearty portion of the loaded veggies and mashed potatoes can make for a satisfying vegan meal on its own, or you can pair it with a fresh garden salad for a balanced meal.
For a cozy gathering with friends and family, consider serving this vegan pie as the main course with a side of garlic bread for dunking in the savory sauce. The comforting aroma of thyme and rosemary will fill the air, making your guests feel warm and welcomed.
If you’re looking to switch things up and try something new, this vegan gardener’s pie pairs wonderfully with a tangy vegan coleslaw or an avocado corn salad. For an extra kick of protein, top it off with some crispy tofu crumbles or roasted chickpeas.
No matter how you choose to serve this dish, one thing is for sure – it’s versatile enough to cater to any palate. Be creative with your pairing choices and let your taste buds guide you in discovering new flavor combinations – you won’t be disappointed!
Make-Ahead, Storing and Reheating
One of the fantastic things about this Gardener’s Pie recipe is that it can be made ahead of time, stored in the fridge or freezer, and reheated later for a quick and easy meal that still tastes amazing. If you want to make this pie ahead of time, prepare the recipe as usual but do not bake it yet. Instead, cover the skillet with plastic wrap and refrigerate for up to 24 hours before baking.
To store leftovers, let the pie cool completely before transferring it to an airtight container or wrapping it tightly with plastic wrap. It can be stored in the fridge for up to four days or frozen for up to three months. To reheat, place the pie in the oven at 350°F (175°C) for 20-25 minutes or until heated through. Alternatively, you can reheat individual slices in the microwave for one to two minutes.
I recommend using an oven-safe skillet or cast iron pan if you plan on reheating this pie in the oven – it will retain heat better and help keep your pie from getting too dry. This dish also tastes great cold, so feel free to enjoy any leftovers straight out of the refrigerator if you’d like!
Tips for Perfect Results
Achieving the perfect skillet gardener’s pie takes some skill, practice and patience. But with these tips, you’ll have a delicious vegan meal that is sure to impress. Here are my recommendations for achieving the best results:
Firstly, make sure to use a cast iron skillet. This will ensure even cooking and a crispy crust. You can also use a regular skillet or oven-proof dish, but be mindful of cooking times and temperature adjustments.
When preparing the mashed potato topping, try using a combination of yukon gold and red potatoes for a creamier texture and richer flavor. It’s important to mash them well to avoid lumps and ensure the consistency is smooth.
In making the vegetable filling, don’t be afraid to experiment with different vegetables and herbs that suit your taste buds. Adding thyme, sage or rosemary can give your pie an earthy taste while adding in green beans, mushrooms or celery ribs can boost up its nutritional value.
To thicken up the filling, mix 1-2 tablespoons of cornstarch into cold water before adding it into the pot. This prevents lumps from forming, giving you a smooth mixture that binds all the ingredients together perfectly.
If you want to add more protein intake in your diet then substitute lentils or chickpeas for the kidney beans. Both options are high in protein and easy to find.
Lastly, let your pie rest uncovered for five minutes after baking to allow it to set properly before serving. This will help prevent any excess liquid from seeping out when you slice it.
By following these tips, you will have a perfect skillet gardener’s pie that’s loaded with veggies and is vegan-friendly – an ideal dish that’s not only healthy but delicious!
Before we conclude, let’s address some frequently asked questions about this skillet gardener’s pie vegan recipe. It’s always good to clear up any doubts or further concerns before giving something a try because I know you value your time and ingredients. So, let’s dive in!
What are the nutrition facts for vegan shepherd’s pie?
This dish packs a solid nutritional punch with each serving providing 463 calories. Along with 17.8g of protein, it also supplies 72.5g of carbohydrates and a phenomenal 16.7g of dietary fiber which is beneficial for digestive health. The dish contains 12.5g of natural sugars and 12.2g of fats, including 3g of saturated fat. Additionally, it is rich in several vitamins and minerals such as 4731.5IU of vitamin A, 24.2mg of vitamin C, 283.6mcg of folate, 65.5mg of calcium, 6.8mg of iron, 90.7mg of magnesium, 1413.7mg of potassium, 655.9mg of sodium, and 0.4mg of thiamin. Overall, this dish is a wholesome and nutritious meal that is both satisfying and good for the body.
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What is in James Martins cottage pie?
For this recipe, we will need a 2-kilogram beef brisket along with some essential vegetables and herbs. These include one diced onion, half a bulb of garlic, one carrot, one stick of celery, and half a leek. To add some flavor and aroma, we will require a few sprigs of rosemary, thyme, and bay. Seasonings such as salt and pepper will also be necessary.
Why is it called shepherd’s pie?
The dish known as “shepherd’s pie” traditionally contains mutton or lamb and is named so because it’s believed to have been enjoyed by shepherds. The pie is typically topped with mashed potatoes and decorated to resemble a sheep’s woolly fleece.
Does shepherds pie freeze well?
Preserve the freshness of your shepherd’s pie by covering it with plastic wrap and heavy-duty aluminum foil before freezing. To ensure proper organization, label the package with its contents and the date of freezing. Enjoy the best quality of the pie by consuming it within 2-3 months, but don’t worry about its safety, as it can be kept at 0°F indefinitely. When you’re ready to indulge, thaw the pie in the refrigerator for approximately 24-hours.
This Skillet Gardener’s Pie recipe is versatile, nutritious, and delicious. It’s perfect for vegans looking for a filling meal loaded with veggies or anyone who simply wants to try an alternative take on Shepherd’s Pie. With simple ingredients and easy steps, it’s a winning dish that you’ll want to make again and again.
So why not give it a try today? Not only is this pie vegan and healthy, but it’s also gluten-free and can easily be customized to fit your preferences with different veggies or spices. Whether you’re cooking for yourself or for a group, it’s sure to please. So gather your ingredients, grab your skillet, and get ready to treat your taste buds to a flavor explosion!
Skillet Gardener's Pie - Vegan Recipe
- 2 lbs yukon gold potatoes or 2 lbs red potatoes
- 1/2 cup soymilk
- salt and pepper, to taste
- 1 large onion, diced
- 2 garlic cloves, minced
- 2 large carrots, diced
- 2 celery ribs, diced, leaves minced and reserved
- 8 ounces mushrooms, diced
- 2 cups fat-free vegetable broth
- 16 ounces kidney beans, cooked
- 2 cups green beans, cut in 1-inch pieces
- 1 1/2 teaspoons thyme
- 2 teaspoons fresh rosemary, minced (or 1 tsp. dried)
- 1/4 teaspoon sage
- 2 cups baby spinach leaves, packed
- 1 tablespoon cornstarch
- 2 tablespoons water (or veg. broth)
- extra rosemary (to garnish)
- 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 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.
- While the potatoes are cooking, make the "pie" filling. Spray a large non-stick or cast iron skillet with canola oil. Heat it on a medium-high burner and add the onions. Sauté until onions are translucent. Add the garlic, carrots, celery, and mushrooms, and sauté for 3 more minutes.
- Add the vegetable broth, kidney beans, green beans, and herbs. Simmer on medium heat for 20 minutes and all vegetables are tender. Add salt and pepper to taste (I added a little hickory smoke salt). 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 corn starch 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.
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.