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Gardener’s Pie

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Servings
12
Prep Time
10 minutes
Cook Time
1 hour 15 minutes
Featuring

Aroma® 20-Cup (Cooked) Rice & Grain Multicooker ARC-5200SB (Also on Amazon)

Aroma® DoveWare® Ceramic Casserole Dish ADC-203R (Also on Amazon)

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Ingredients

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

Directions

For the Potatoes:

  1. Peel and cube the potatoes. Boil until fork-tender, then mash with half-and-half, butter, salt, pepper, and yolk. Set aside.

For the Filling:

  1. Preheat oven to 400°F.
  2. Heat oil in the cooker. Sauté onion, carrots, and garlic until softened.
  3. Add mushrooms, salt, and pepper. Cook until mushrooms are done.
  4. Sprinkle flour over veggies, stir, and cook for 2 minutes.
  5. Add tomato paste, vegetable broth, Italian seasoning. Simmer until sauce thickens.
  6. Mix in corn and peas, then transfer filling to a casserole dish.
  7. Top with mashed potatoes, starting around edges. Smooth with spatula.
  8. Bake at 400°F for 25 minutes, then broil for 5 minutes until potatoes brown slightly. Cool.

For the Gravy:

  1. Rinse inner pot and return to the cooker.
  2. Heat butter until melted and bubbling.
  3. Stir in mushrooms, salt, and pepper. Simmer until liquid evaporates.
  4. Add flour, cook for 5 minutes.
  5. Gradually add vegetable stock, stirring and incorporating each cup.
  6. Add Italian seasoning and simmer until desired thickness, around 25 minutes. Switch to KEEP WARM.
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