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Gardener’s Pie
Servings
12
Prep Time
10 minutes
Cook Time
1 hour 15 minutes
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:
- Peel the potatoes and cut them into small cubes, about half an inch.
- 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.
- 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.
- 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:
- While the potatoes are cooking, preheat the oven to 400°F.
- Set your cooker for Sauté-then-Simmer STS® and add the oil for the filling. Close the lid and let heat for 5 minutes.
- 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.
- Add the garlic and cook for about 1 minute until it becomes aromatic.
- Add the mushrooms and season with salt and pepper to taste. Cook while stirring for about 6 minutes until cooked through.
- Sprinkle in the flour and stir until the vegetables are fully coated; cook for 2 minutes to get rid of the flour taste.
- Add in the tomato paste, vegetable broth, and Italian seasoning. Stir thoroughly to combine.
- 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.
- Once the sauce has thickened, add in the corn and peas and stir thoroughly; turn off the cooker.
- 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.
- Place the casserole dish on a sheet pan (in case it bubbles over).
- 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.
- Cool at least 15 minutes before serving.
For the Gravy:
- While the pie is cooking, rinse and dry the inner pot; return to the cooker
- Set the cooker for Sauté-then-Simmer STS® and let it heat with the lid closed for a few minutes.
- Open the lid and add the butter. Cook until it is fully melted and starts to bubble.
- Stir in the mushrooms with a long-handled wooden or heat safe spoon; season with salt and pepper.
- Simmer while stirring occasionally until the liquid evaporates, about 10-15 minutes.
- Stir in the flour. Cook while stirring for about 5 minutes.
- Add the vegetable stock, 1 cup at a time being sure to fully stir and incorporate between each cup; stir in the Italian seasoning.
- Let simmer while stirring occasionally until reached desired thickness, around 25 minutes.
- When done, switch the cooker to KEEP WARM while serving.
- Scoop out the slightly cooled gardener’s pie onto plates and top with the mushroom gravy.