Monday, November 11, 2013

Skillet Gardener's Pie

I learned two very important things while making this: 1) I need to learn to read directions more carefully and 2) You really can't screw up mashed potatoes. When making the mashed potatoes, I forgot the potato water *and* the almond milk, and ended up making them with vegetable broth and splashes of almond milk. They still taste like mashed potatoes. 

This dish is perfect for those blustery fall days and when you and your roommates/partner are in competition with mother nature to see how long you can hold out before you turn on the head. This is sans-meat and potatoes type of food that is full of wonderful veggies and will leave you happy and full!

Bad family photo. You can't see the potatoes, carrots, or onion!

This is how I measure "packed" spinach. 

Spreadin' on that good stuff!

All done!

2 pounds Yukon gold or red potatoes
2 cup soy milk (or other non-dairy milk
salt and pepper, to taste
1 large onion, diced
2 cloves garlic, minced
2 large carrots, diced
8 ounces mushrooms, diced
2 cups fat-free vegetable broth
16 ounces (1 can) or 1 1/2 cups cooked kidney beans, drained
2 cups green beans, cut in 1″ pieces (may use frozen)
2 teaspoons fresh rosemary, minced (or 1 tsp. dried)
1 1/2 teaspoons thyme
1/4 teaspoon dried sage
2 cups baby spinach leaves, packed
1 tablespoon cornstarch
2 tablespoons water (or veg. broth)
extra rosemary for 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 non-dairy milk, 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 (I put them in the oven on a low heat).
While the potatoes are cooking, make the “pie” filling. Heat a large non-stick or cast iron skillet on a medium-high burner and add the onions. Sauté until onions are translucent. Add the garlic, carrots 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. 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.


Recipe via Fat Free Vegan

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