Gardener's Pie

Photo: Brian Woodcock; Styling: Mary Clayton Carl, Cindy Barr  

Gardener's Pie brings more veggie goodness to the shepherd's pie concept and takes excellent advantage of fresh wintertime veggies.

Yield: Serves 6 (serving size: about 1 cup)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 45 Minutes
Total: 10 Hours

Nutritional Information

Amount per serving
  • Calories: 389
  • Fat: 12.3g
  • Saturated fat: 5g
  • Monounsaturated fat: 5.4g
  • Polyunsaturated fat: 1.2g
  • Protein: 17.1g
  • Carbohydrate: 55.9g
  • Fiber: 9.1g
  • Cholesterol: 24mg
  • Iron: 5.3mg
  • Sodium: 391mg
  • Calcium: 330mg

Ingredients

  • 8 ounces dried black-eyed peas
  • 2 tablespoons olive oil, divided
  • 3/4 cup chopped onion
  • 1/2 cup chopped peeled celery root
  • 1/3 cup chopped carrot
  • 3 cups water
  • 1 bay leaf
  • 1 cup chopped peeled turnip
  • 5 garlic cloves, minced
  • 1 pound turnip greens, coarsely chopped
  • 1/2 teaspoon kosher salt
  • 1 cup unsalted chicken stock (such as Swanson)
  • 1 teaspoon brown sugar
  • 1 teaspoon cider vinegar
  • Cooking spray
  • 1 1/2 pounds Yukon gold potatoes, peeled and thinly sliced
  • 1/4 teaspoon salt
  • 2 ounces Gruyère cheese, shredded (about 1/2 cup)
  • 1/4 cup heavy cream

Preparation

  1. 1. Sort and wash peas; place in a large Dutch oven. Cover with water to 2 inches above peas; cover and let stand 8 hours. Drain peas.
  2. 2. Heat a large saucepan over medium-high heat. Add 1 tablespoon oil; swirl. Add onion, celery root, and carrot; sauté 5 minutes or until onion begins to brown. Add peas, 3 cups water, and bay leaf; bring to a boil. Reduce heat, and simmer 1 hour and 15 minutes or until peas are tender. Discard bay leaf.
  3. 3. Heat a large Dutch oven over medium-high heat. Add remaining 1 tablespoon oil; swirl to coat. Add turnip; sauté 3 minutes or until edges begin to brown. Add garlic; sauté 1 minute. Stir in greens and 1/2 teaspoon kosher salt; sauté 1 minute. Add stock; stir until greens wilt. Cook 15 minutes or until greens are very tender. Remove from heat; stir in sugar and vinegar.
  4. 4. Preheat oven to 350°.
  5. 5. Lightly coat 6 (8-ounce) ramekins with cooking spray. Using a slotted spoon, spoon peas into prepared dish. Top evenly with greens mixture. Layer potatoes evenly over greens; sprinkle with 1/4 teaspoon salt and cheese. Drizzle with cream. Bake at 350° for 1 hour or until potatoes are tender and cheese is golden.
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