Prep 10 mins
Cook 30 mins
UPDATED: I am sorry for the confusion. My DH found this recipe and posted as a favor to me. He was supposed to leave it as a private recipe, but it is too confusing I guess. We found this for a friend that was fasting from all animal products. From the vegan blog site http://blog.fatfreevegan.com/2008/05/skillet-gardeners-pie.html "I used kidney beans here because I like their flavor and texture in this dish. But feel free to substitute about 1- 1/2 cups of any cooked beans or lentils. Or, if faux meats are your thing, rehydrate some TVP, crumble up a couple of Boca burgers, or chop up some seitan and use it instead".
- 2 lbs yukon gold potatoes or 2 lbs red potatoes
- 1⁄2 cup soymilk
- salt and pepper, to taste
- 1 large onion, diced
- 2 garlic cloves, minced
- 2 large carrots, diced
- 2 celery ribs, diced, leaves minced and reserved
- 8 ounces mushrooms, diced
- 2 cups fat-free vegetable broth
- 16 ounces kidney beans, cooked
- 2 cups green beans, cut in 1-inch pieces
- 1 1⁄2 teaspoons thyme
- 2 teaspoons fresh rosemary, minced (or 1 tsp. dried)
- 1⁄4 teaspoon sage
- 2 cups baby spinach leaves, packed
- 1 tablespoon cornstarch
- 2 tablespoons water (or veg. broth)
- extra rosemary (to garnish)
- Scrub the potatoes and cut them into cubes. (I leave mine unpeeled, but if you want you can peel them before dicing.) Place potatoes in a large pot and cover with water. Bring to a boil and simmer until potatoes are tender. Reserve a cup of their cooking water, if possible, and drain. Place in a large bowl, add the soymilk, and mash until smooth, adding a little of the potato-cooking water if they seem too dry. Add salt and freshly ground pepper to taste and set aside in a warm place.
- While the potatoes are cooking, make the "pie" filling. Spray a large non-stick or cast iron skillet with canola oil. Heat it on a medium-high burner and add the onions. Sauté until onions are translucent. Add the garlic, carrots, celery, and mushrooms, and sauté for 3 more minutes.
- Add the vegetable broth, kidney beans, green beans, and herbs. Simmer on medium heat for 20 minutes and all vegetables are tender. Add salt and pepper to taste (I added a little hickory smoke salt). There should still be some liquid in the pan, but if it has become too dry, add a little of the potato-cooking water. Add the spinach and stir until it's completely wilted. Mix the corn starch with the water until smooth, and add it to the pan. Cook, stirring, until mixture has thickened.
- Spoon the potatoes evenly over the top of the filling and sprinkle with chopped rosemary. If potatoes have cooled, put the skillet under the broiler for a minute or two. Serve immediately while hot.
DH loved this! I made it twice in a week using seitan instead of beans and plan to make it frequently. Although I used the veggies specified, that's only because I had them in the freezer. I expect to change up the vegetable mixture as summer veggies start arriving in my CSA share.
Wonderful! I made my normal mashed potatoes so didn't use the soy milk as we aren't vegan. I used some different veggies...summer squash, zucchini, kale, spinach, frozen peas and carrots, canned green beans, a 1/4 of a left over eggplant, and the kidney beans. This is a great recipe as you really could use any veg you want or happen to have. I loved the thyme and sage (DH hates rosemary) and also added a little seasoned salt but you could also use any herbs you like. I think Some Italian herbs with a layer of cheese between the potato and the veg and bread crumbs on top then browned would be a great variation. You really could do so much with this simple recipe. The kids LOVED it too and we enjoyed the leftovers for lunch today.
I'm glad you didn't make it private!!! :) Good stuff!