Ingredients
- 2 lbs. Yukon gold or red potatoes
- ½ cup soy milk
- salt and pepper to taste
- 1 large onion, diced
- 2 cloves garlic , minced
- 2 large carrots, diced
- 2 ribs celery, diced, leaves minced and reserved
- 1 cup frozen green peas
- 1 cup frozen corn
- 2 cups fat-free vegetable broth
- 16 ounces kidney beans, cooked
- 1 ½ teaspoons thyme
- 2 teaspoons fresh rosemary, minced (or 1 tsp. dried)
- ¼ teaspoon sage
- 1 Tablespoon cornstarch
- 2 Tablespoons water, (or veg. broth)
- extra rosemary for garnish
main, MWL, potatoes
Skillet Gardener's Pie. To import, drag image to your MacGourmet recipe box.
Directions
I took these instructions from fatfreevegan's website. I altered them to reflect the changes I made to make this more kid-friendly. Susan used carrots, celery, mushrooms, green beans and spinach for the veggies - which I think sounds wonderful - but decided to play it safe and use my kids' favorites. The result was amazing! Everyone LOVED this!! A family favorite instantly! Thanks Susan!!
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 and celery, sauté for 3 more minutes.
Add the vegetable broth, kidney beans, peas, corn, 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. 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.
