gardeners pie with celeriac mash
Although it's not necessary, this all-in-one dish can be prepared and assembled a few days in advance to make for an easy just-heat-up meal on busy weeknights. I love piping hot meals like this in the wintertime, full of cozy comfort.
2 Tbsp olive oil
½ red onion, finely chopped
2 garlic cloves, minced
2 carrots, finely chopped
2 cups ready-to-eat adzuki beans or lentils
2 Tbsp whole wheat flour or 1 Tbsp arrowroot starch
1 tsp parsley, finely chopped
2 bay leaves
¾ cup (180ml) filtered water
1 zucchini, finely chopped
¼ lb (115g) green beans, sliced
1 tsp salt
FOR THE MASH
4 potatoes, peeled and cubed
1 celeriac, peeled and cubed
3 Tbsp nut milk
1/2 tsp salt
Preheat the oven to 400°F.
Boil the potatoes and celeriac for 20 minutes until soft. Drain well, then mash with the oat milk and sea salt. Set aside.
Heat the oil in a medium-sized stockpot. Gently sauté the onion, garlic and carrots for 3-5 minutes until softened. Add the cooked legumes, flour (or arrowroot), and herbs, tossing to coat. Pour in the water and bring to a boil, then turn the heat down to a medium-low heat and cover and let simmer for 15 minutes. Season to taste. Transfer to a high-rimmed baking dish or four individual baking tins. Top the filling with the mash in a thick layer, ensuring that there aren't any gaps or holes.
Bake for 30-40 minutes until the top of the mash is browned and crisp.
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