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Published on Nov 12, 2016
Learn how to make a great Vegan Thanksgiving entree, Gardener's Pie! SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden Learn how to make my Gardener's Pie Recipe an easy vegetarian and vegan Version of Shepherd's Pie. It also makes for a great meatless Monday dinner idea too! It's a perfect potluck recipe for Thanksgiving because it's extremely portable. It can be made ahead and just reheated and served! Enjoy! xx
INGREDIENTS: 2 yellow onions, thinly sliced into disks 2 eggplants, thinly sliced into disks 4 red bell peppers, quartered 10 Roma tomatoes, quartered 1 zucchini, sliced into half moons 8 cremini mushrooms, quartered 4 garlic cloves, sliced thinly lengthwise 4 tbsp (60 ml) olive oil, separated 1 tsp (5 ml) salt, separated 1 tsp (5 ml) herbs de provence, separated 1 15 oz (400 ml) can tomato sauce 1 tsp fresh rosemary, minced
FOR POTATO TOPPING: 6 russet potatoes, peeled and quarted 3 tbsp olive oil 2 tbsp fresh dill 1 tbsp fresh chives 1 ½ tsp salt
METHOD: Preheat oven to 450F (232C)
Split vegetables equally across 2 rim-lined baking sheets.
Layer vegetables in this order. Onions, then eggplant, peppers, tomatoes, zucchini, and mushrooms. Nestle in sliced garlic between trays.
Drizzle each tray with 2 tbsp (30 ml) olive oil each, a sprinkle of ½ tsp (2.5ml) of salt each and ½ tsp (2.5 ml) herbs de Provence to each tray.
Place both trays in oven (1 on mid rack, 1 on lower rack) and roast for 1 hour, flipping trays every 15 mins and gently stirring after 30 mins has pasted.
Meanwhile, set potatoes to boil in cold water. Once fork tender work potatoes through a ricer to create a smooth, lump free mash. Add oil, salt and herbs and mix to combine.
Once vegetables are soft and caramelized remove from oven. Combine trays into 1 tray. Add tomato sauce and rosemary and stir. Transfer to a large 4 quart oven safe casserole to cool.
Transfer potatoes to a pastry bag fitted with a star tip. Pipe little mounds of mash potato on top of the casserole.
NOTE: Up until this point this can be made a day ahead. Cover and refrigerate.
To serve. Heat covered in a 400F(200C) oven for 30 mins. Then raise heat to 450F(232C) and once at temperature bake for 10-15 mins until potatoes are slightly toasted on top.
ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn holiday entertaining ideas, party planning tips and reliable weeknight meals that will become your new favorites! New Videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.