Thursday, September 8, 2011

Gardener's Pie

We've had a few cold and rainy days and it's made me hungry for some warm comfort food. I found this amazing recipe at Ezra Pound Cake that smelled delicious and tasted even better! I wish the pictures did it justice... It is SO good!

1 1/2 pounds Yukon Gold potatoes (or Russet), peeled and cut into 1/2-inch cubes
1/4 cup half-and-half
4 Tbs. (1/2 stick) butter
3/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 large egg yolk

2 Tbs. canola oil
1 cup onion, chopped
1/2 cup green pepper, chopped
2 carrots, finely chopped
2 garlic cloves, minced
1 tsp. salt
1/2 tsp. freshly ground black pepper
2 Tbs. all-purpose flour
2 Tbs. tomato paste*
1 cup vegetable broth*
2 Tbs. fresh rosemary, chopped*
1 tsp. fresh thyme, chopped*
1 (14 oz.) can red kidney beans, rinsed and drained
1/2 cup fresh or frozen corn kernels
1/2 cup fresh or frozen shelled green peas
  1. For the Mashed Potatoes: Place the diced potatoes in a medium saucepan, and cover with salted cold water. Cover, and bring to a boil. Uncover, reduce the heat to medium, and simmer for 15 minutes, until the potatoes are tender. Drain the potatoes and return them, off the heat, to the saucepan. Warm the half-and-half and butter in the microwave for 35 seconds. Mash the potatoes. Add the half-and-half and butter mixture, salt, and pepper, and continue to mash until smooth. Stir in the egg yolk. Set aside.
  2. Preheat the oven to 400 degrees F. Spray an 11-by-7-inch glass baking dish with cooking spray and set aside.
  3. For the Filling: Heat the oil in a large skillet over medium-high heat. Add the onion, bell pepper and carrots. Cook, stirring, for 3 to 4 minutes. Add the garlic, salt and pepper. Stir in the flour, and keep cooking for another minute. Stir in the tomato paste, vegetable broth, rosemary and thyme. Bring the mixture to a boil. Add the kidney beans, reduce the heat to low, cover, and simmer until the sauce has thickened slightly, 10 to 12 minutes. Stir in the corn and peas. Spread the vegetable mixture evenly in prepared casserole dish.
  4. Top with mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up, and smooth with a rubber spatula.
  5. Put the baking dish on a baking sheet. Bake for 25 minutes, or just until the potatoes begin to brown. Transfer to a wire rack, and let cool for at least 10 minutes before serving.
* Original recipe called for only 2 teaspoons tomato paste and I increase it to 2 Tablespoons. I used chicken broth in place of the vegetable broth. You can substitute 1 Tbs. dried rosemary and 1/2 tsp. dried thyme for the fresh herbs, if needed.

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