This Skillet Gardener’s Pie, or what is known in our house as Sheppard’s Pie, is to die for. It is unbelievably delicious! It is one of our favorite winter comfort foods that makes dinner for the two of us for several nites with some left over for my lunches. It reheats well (in fact, like most left overs, the flavors get better with age) and it freezes well.
I take the left overs and put them into individual tupperware containers and into the freezer. I love it that this meal is so good, so comforting and so healthy! Skillet Gardener’s Pie is this weeks featured recipe from the Slender For Life™ Recipe Library.
Skillet Gardener’s Pie
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
2 pounds Yukon gold potatoes
1/2 cup plain soy milk (you can use rice milk if you want)
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 in 1″ pieces (frozen cut green beans can be used)
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 fresh rosemary for 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. Heat a large non-stick or cast iron skillet on a medium-high burner and add the onions. Sauté until onions are translucent, adding a little water if necessary to prevent sticking. 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 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 stove top.
- Marilyn’s Note: I put this in a cake pan and put in under the broiler and brown the top of the potatoes. Use any spices or veggies you like.
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