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

Tiffany Vickers Davis
Recipe by Cooking Light

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Brian Woodcock; Styling: Mary Clayton Carl, Cindy Barr

Recipe Summary

hands-on:
45 mins
total:
10 hrs
Yield:
Serves 6 (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • Preheat oven to 350°.

  • 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.

Nutrition Facts

389 calories; fat 12.3g; saturated fat 5g; mono fat 5.4g; poly fat 1.2g; protein 17.1g; carbohydrates 55.9g; fiber 9.1g; cholesterol 24mg; iron 5.3mg; sodium 391mg; calcium 330mg.