Gardener’s Pie

Prep Time
10 minutes
Cook Time
1 hour 15 minutes


for the potatoes:

  • 4 large russet potatoes
  • ¼ cup half-and-half
  • 4 tbsp butter
  • salt & pepper, to taste
  • 1 egg yolk

for the filling:

  • 2 tbsp olive oil
  • 1 white onion, chopped
  • 2 carrots, peeled and diced small
  • 3 cloves garlic, minced
  • 8 oz white mushrooms, diced small
  • salt and pepper, to taste
  • 2 tbsp tomato paste
  • 1 cup vegetable broth
  • 1 tbsp Italian seasoning
  • ¾ cup frozen corn kernels
  • ¾ cup frozen peas

For the gravy:

  • 4 tbsp butter
  • 10 oz white mushrooms, sliced
  • ¼ cup flour
  • salt & pepper, to taste
  • 4 cups vegetable stock
  • 1 tbsp Italian seasoning


For the Potatoes:

  1. Peel the potatoes and cut them into small cubes, about half an inch.
  2. Place the potatoes in a large pot and then fill with cold water to cover 1 inch above the potatoes. Set over high heat and cover; bring to a boil.
  3. Once boiling, uncover the potatoes and reduce the heat to medium so it is still simmering. Cook for 10-15 minutes until easily pierced with a fork. When they are done, drain and return to the hot pot.
  4. Mash the potatoes then add the half-and-half, butter, salt, and pepper and mash until smooth; stir in the yolk until well combined and then set aside.

For the Filling:

  1. While the potatoes are cooking, preheat the oven to 400°F.
  2. Set your cooker for Sauté-then-Simmer STS® and add the oil for the filling. Close the lid and let heat for 5 minutes.
  3. Once the oil is heated, add the onion and carrots and cook while stirring often with a long-handled wooden or heat safe spoon until the start to soften, about 5 minutes.
  4. Add the garlic and cook for about 1 minute until it becomes aromatic.
  5. Add the mushrooms and season with salt and pepper to taste. Cook while stirring for about 6 minutes until cooked through.
  6. Sprinkle in the flour and stir until the vegetables are fully coated; cook for 2 minutes to get rid of the flour taste.
  7. Add in the tomato paste, vegetable broth, and Italian seasoning. Stir thoroughly to combine.
  8. Close the lid and let the mixture return to a boil. Once boiling, open the lid and simmer for 10-12 minutes stirring every now and then until the sauce has thickened. Keep the lid open the whole time.
  9. Once the sauce has thickened, add in the corn and peas and stir thoroughly; turn off the cooker.
  10. Scoop the filling into the casserole dish; top with the mashed potatoes starting around the edged to create a seal and prevent bubbling. Smooth with a rubber spatula.
  11. Place the casserole dish on a sheet pan (in case it bubbles over).
  12. Bake for 25 minutes. After 25 minutes, switch the oven to broil and cook an extra 5 minutes to brown the potatoes on the top a bit.
  13. Cool at least 15 minutes before serving.

For the Gravy:

  1. While the pie is cooking, rinse and dry the inner pot; return to the cooker
  2. Set the cooker for Sauté-then-Simmer STS® and let it heat with the lid closed for a few minutes.
  3. Open the lid and add the butter. Cook until it is fully melted and starts to bubble.
  4. Stir in the mushrooms with a long-handled wooden or heat safe spoon; season with salt and pepper.
  5. Simmer while stirring occasionally until the liquid evaporates, about 10-15 minutes.
  6. Stir in the flour. Cook while stirring for about 5 minutes.
  7. Add the vegetable stock, 1 cup at a time being sure to fully stir and incorporate between each cup; stir in the Italian seasoning.
  8. Let simmer while stirring occasionally until reached desired thickness, around 25 minutes.
  9. When done, switch the cooker to KEEP WARM while serving.
  10. Scoop out the slightly cooled gardener’s pie onto plates and top with the mushroom gravy.