Gardener's Pie

3 Reviews
ADD YOUR REVIEW
Photo: Brian Woodcock; Styling: Mary Clayton Carl, Cindy Barr 
Hands-on Time
45 Mins
Total Time
10 Hours
Yield
Serves 6 (serving size: about 1 cup)
By Tiffany Vickers Davis
November 2013
RECIPE BY Cooking Light

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

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

Nutritional Information

  • Calories 389
  • Fat 12.3g
  • Satfat 5g
  • Monofat 5.4g
  • Polyfat 1.2g
  • Protein 17.1g
  • Carbohydrate 55.9g
  • Fiber 9.1g
  • Cholesterol 24mg
  • Iron 5.3mg
  • Sodium 391mg
  • Calcium 330mg

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

Preheat oven to 350°.

Step 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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Ratings & Reviews

KatFisher's Review

Catherine1982
March 16, 2014
I substituted baby kale for turnip greens, Beecher's smoked flagship for gruyere and did not peel the potatoes.

Catherine1982's Review

mongoexplorer
January 08, 2014
Unpalatable. The turnip greens were so bitter it ruined the entire dish. We ended up just eating the potatoes off the top with some other food I scrounged from the refrigerator. This dish was not worth the effort

mongoexplorer's Review

KatFisher
November 22, 2013
Just a warning - this recipe takes a long time and a lot of prep, BUT it is so worth it! Baking everything with the Gruyere and cream makes it so good. I didn't peel my potatoes and that worked out fine. I also used lima beans instead of black eyed peas because I was craving limas, and lastly I added shredded rotisserie chicken because some in my audience were meat lovers. I would make this dish again - even without the chicken!