Beth’s Gardener’s Pie (VEGAN THANKSGIVING!) | ENTERTAINING WITH BETH

Beth’s Gardener’s Pie (VEGAN THANKSGIVING!) | ENTERTAINING WITH BETH


– Hey guys. For this month’s Meatless Monday, I wanted to give you an
idea for Thanksgiving. So if you’re looking for a meatless entree to serve at this annual feast, I’ve got just the thing for you. So we’re probably all familiar with cottage pie that has beef in it or shepherd’s pie, which is traditionally made with lamb, named after the shepherds who’ve looked after the flock, so I wanted to make a vegetarian version of this classic dish and name it gardener’s pie after all the gardeners who
look after the vegetables. Let me show you how quick
and easy it comes together. So our first step is to
create our vegetable base. Now I will say this. If you are planning a Friends-giving, or you have lots of relatives in town, this is a great recipe
to rope in a few helpers because this step is not the hardest part, but it’s the most time consuming because we have to cut and
dice a lot of vegetables. We’re first going to begin by laying down two sliced onions. So you want to do one on one tray, and one on the other. We’re going to do the same
thing with two eggplants. We’re going to slice those and put those on top of the onions. Then we’re going to take
four red bell peppers, and we’re going to quarter them and put two on one tray and two on the other. And then we also wanna
quarter 10 Roma tomatoes. You’re going to put five on one tray and five on the other. This may seem like a ton of vegetables, but actually they are
all going to cook down into the most delicious almost
like ratatouille consistency, so it does take a lot of vegetables in order to fill our casserole so that we can serve anywhere
from six to eight people. Then you’re also going to add one zucchini that you’re going to cut in half and then dice into little half moons. You’re going to put one half on one tray and the other half on the other. Eight Cremini mushrooms that
you’re going to quarter, and again put four on one
side and four on the other. Four garlic cloves that
you can slice very thin and sprinkle all over the trays, and then each tray is also going to get two tablespoons of olive oil. You just want to have it drizzled all over those vegetables, and then each tray is also going to get half a teaspoon of salt and half a teaspoon of Herbs de Provence. If you can’t find Herbs de Provence, you could also use a combination of dried basil, dried oregano,
and a little dry parsley. So now we are going to take our trays and pop them in the oven at 450 degrees, and they’re going to roast
in there for quite a while. It’s going to take about
40 minutes to an hour, and what you want to do
is just take those trays and swap them out every 10 to 15 minutes, just so that each tray is
getting equally roasted. And once they’ve been in
there for about a half hour, you can go in and start
to kind of mix them around a little bit, making
sure all those vegetables are breaking up, and
then after the hour mark, you can remove your trays and you’ll see how much those vegetables cooked down. And then you want to combine trays because you’ll have a lot more room now, so you can take one tray and
just combine it with the other. And then you just want to
kind of lay them all out so they’re on a single layer, and then you’re going to
add one can of tomato puree, just plain tomato sauce, and then you want to stir that up, making
sure that all the sauce is getting incorporated
with the vegetables, and then you also want to add one teaspoon of finely minced rosemary,
and then you can mix that up. So now your vegetable base is ready to go, so you can transfer
this into the casserole that you plan to serve this in, and the great thing about this recipe, this can all be made the day before and you’re just going to heat it up when it comes time to serve, so do make sure you put it in
something that’s heat safe. So next we can make the
mashed potato topping that is going to cover
these delicious vegetables. So the first thing we want to do is take six Russet
potatoes, cut them in half, and then cut them in quarters. I think this is the best cut for a potato when you want them to all
cook at the same time, and then we’re going to
place them in cold water and we’re going to set it to boil, and that’s really the
best way to cook a potato if you want a nice and
fluffy mashed potato is to start with cold water
and let the whole thing come up to a boil together. Now to get a really fluffy
and delicious mashed potato, I think it really helps
to take your potatoes and put them through a ricer. A ricer is this little contraption that will give you the smoothest most delicious mashed potatoes, so if you want to do
something extra special for Thanksgiving, I do think
they are worth the investment. So you’re just going to go
through all your potatoes, putting them through the ricer, and you’ll see, you’ll end up with a really nice fluffy looking mash. They look like little
grains of rice, almost. I think that’s probably
why it got its name. And then because we’re
not going to use butter for our mashed potatoes,
instead we’re going to use some olive oil, so I do like to add three tablespoons of
extra virgin olive oil, which will not only flavor the potatoes, but it will also give them a really nice silky smooth texture. And then I also like
to add some fresh herbs to the potatoes, so we’re going to use two tablespoons of fresh dill and one tablespoon of fresh chives, and then lastly, we’re going to season with one and a half teaspoons of salt and a little freshly cracked pepper. So you can stir that
all up until everything is nice and combined. Now at this stage, you
could take these lovely mashed potatoes and just pop them on top of the vegetable base. That would definitely be great for Sunday night dinner
or a weeknight meal, but because it is Thanksgiving, I do like to take the extra step to transfer these
potatoes into a pastry bag fitted with a star tip,
and then we’re just going to create little mounds of mashed potatoes all around our casserole, and
that will just look so pretty and so elegant when it’s
really a simple thing to do. So then at this stage, I just put the lid on my casserole and pop it in my fridge, and then when it comes time to serve, you’re going to take your casserole, keep the lid on, and place it in a 400 degree Fahrenheit
oven for 30 minutes, and that will help that
base really warm up and get really delicious and bubbly. And after it’s been in
there for 30 minutes, then you’re going to remove the lid, increase the heat to 450 degrees, and bake it for another 10 to 15 minutes, and that will just help
those mashed potatoes get a little brown and crispy on top. And once it’s done, you
can bring it to the table and let everybody dig in. This is another fun part about this dish. It’s definitely oven to table. Your guests can serve themselves. It’s a beautiful dish
not only just to look at, but to have on a buffet. It also makes a great potluck because it’s very portable if you have to bring something to somebody’s
house for Thanksgiving. And when you dig into it, you will see, you will have that beautiful
kind of ratatouille base at the bottom mixed with those delicious fluffy mashed potatoes,
speckled with those fresh herbs. You will definitely know why
I call this gardener’s pie. It has just about every vegetable that I grow in my garden represented and makes a fantastic main entree for vegetarian Thanksgiving. I hope you guys give this one a try and let me know what you think, and I will see you guys
back here actually tomorrow when I’m going to be bringing back my Holiday Helpers series. If you missed it last year,
this is a special series I like to do between
Thanksgiving and Christmas that includes some wonderful holiday tips to keep you all sane during the most hectic time of the year. I’m going to show you how
to get your house ready for guests, how to make
some delicious food gifts, table setting ideas, as well
as easy and elegant appetizers. So be sure to come back tomorrow and you can check out episode one. Until then, bye. (upbeat instrumental music)

100 thoughts on “Beth’s Gardener’s Pie (VEGAN THANKSGIVING!) | ENTERTAINING WITH BETH

  1. Miss Beth thank you so much! You've saved me this year. I recently started a vegetarian diet this year and I wasn't sure what I was going to do this year during the holidays. The "Vegetarian Thanksgiving Feast" video and this one have saved my life!! Thank you, Thank you 😃😃

  2. Beth!!!!! Oh dear, you are really wonderful!!! I love this idea 💕💕 I'm not a vegetarian anymore, but I don't eat red meats and this is just wonderful, you're a genius 🙇 I love the name of this pie awww I've been on an 'Entertaining with Beth' marathon this week and really, you are wonderful, one of my favourite chefs ever! not only on YouTube, but of all time and believe me I've seen and read SO many…and really cannot wait for that book you need to publish, please do it! Many, many, manyyy of us are waiting for it for so long. Happy holidays and all the best for you and your family. Greetings from Switzerland 💟

  3. THANK YOU Beth !! This is an amazing veggie dish, I LOVE it…….love your baking dish as well……thanks so much for sharing, take care XO

  4. Meatless Thanksgiving ideas that people will actually eat, and not just to be nice: mac & cheese, pie, mashed potatoes sweet potato casserole and casseroles featuring cheese (not including green bean casaerole, people don't actually like that).

  5. This is so lovely and the presentation is just gorgeous! I make something similar, but I reduce the veggies slightly and add either lentils or white beans. Makes it super hearty. Thanks so much for sharing!

  6. This looks so amazing Beth!!! I went vegan several months ago and so it makes me happy that you are giving us vegan friendly recipes. I have loved your channel and recipes for several years and I want to keep making some of the amazing food you make 😊❤️

  7. We made one like this before but it had no eggplant and lots more mushrooms to give a meatier texture . Was so good. I'm going to try this Verizon

  8. Beth, I love love love all your recipes! 🙂
    Question for you…would you still recommend switching the trays even if my oven has a convection setting? Thanks! Luisa

  9. Beth I probably will never cook anything you make (I'm not a big cook) but your videos are incredibly soothing and that is why I watch you.

  10. Happy Holidays Beth! Love the video! I would love it if everyone could check out my Vegan Youtube channel! I post videos every week!

  11. What a great side dish as well! I've started using a ricer to make whipped potatoes, without the whipping, and no over stirring, or mashing. They come out perfect every time.

  12. Hi Beth , I can't wait to try this , I'm salivating at the thought of it ! I must be one of those rare birds that actually finds chopping vegetables relaxing.Thanks so much for this .

  13. Beth, could you please share your recipe for potato gnocchi? You must have a great recipe! I 'm having a hard time finding the appropriate kind of potato here in the US and I always end up needing a lot of flour and the gnocchi are still too "wet" for my liking. Please help!

  14. I made it with black olives,capers, dried chilis and without the mushrooms cause I don't like them.. it tasted amazing.. thanks for the recipe! It's time consuming but worth it 🙂

  15. Im not vegetarian but I like how these recipes give me unique ways to incorporate more vegetables in to my diet. Youre so creative. I love all of your videos! 🙂

  16. Beth, i love this pie. So tasty it looks!!! I always keep roasted vegetables in my fridge. They go so well with everything!

    Thanks for the recipe,

    Patricia.

  17. Thank You Beth !!/:)
    This year I am cooking for 3 meat eaters, 2 Vegetarians, and 1 vegan. And this is a great recipe for all of them plus the Turkey for some of them.

  18. Goodness Beth,
    This recipe brought tears to my eyes, no kidding (it wasn't the onions, I haven't started making it yet :D).
    What an absolutely wonderful idea. My vegetarian and vegan ("shepherd's") pies are usually made with vegetables and t.v.p but this is amazing. I'm doing it in a few hours because I'm so excited. I have all the ingredients except the potatoes. I do have sweet potatoes (yams) so I going with that for the moment.
    Thanks so much for sharing this great recipe and you have a new subscriber. 🙂

  19. If only I could smell through the screen…There is absolutely no way that I'm not making this for Thanksgiving. I mean, this recipe is so impressive. How can you turn Shepard's pie into Gardener's pie? I find that really cool. I also love the elegancy of this dish. Thank you for sharing!

  20. Hi Beth! I've been looking for a healthier alternative to shepherd's pie! When I saw your video, I knew I had to make this immediately 🙂 Thanks for the awesome recipe! Can't wait to give it a try!

  21. This is was amazing Beth!!! Thank you!! Not only a delicious healthy filling meal but also vegan! also side note: all your serving dishes are beautiful. Everything is so lovely and perfect😊

  22. Could there possibly be a substitution for the olive oil? I would love to make this for my granddaughter, she's a vegan and doesn't like any kind of oils. This dish looks DELICIOUS, so I'll make it for the rest of the family, but I would love for Gabby, the vegan, to be able to try it also. Thank you

  23. I will give this one a try tomorrow! Thanks for all the yummy recipes and lovely presenting of the preparation. I really love your channel and greetings from Germany,
    Sarah 🙂

  24. Hey Beth! Thanks for putting the recipe in the description bar. It seems like your website isn't working on my end. Once again, great recipe. Going to try it now! <3

  25. Do you ever cook with the girls? And if you do can you make a video on how to cook with kids? I have a 7 year old that want to be in the kitchen all the time, sometimes she's in the way but I don't want to discourage her from cooking in the future, if I can start now with simple dishes that would be great.

  26. This was incredible! I’m not vegan/ vegetarian but do try to incorporate animal free meals into the mix a couple times a week. I followed the recipe for the most part, but substituted a roasted red pepper sauce in place of the can of tomato purée. This is my favorite thing I’ve made recently vegan or otherwise. I love the rustic ratatouille vibes and how easily it comes together (albeit slightly time consuming). Needless to say, I’ll be making this again!

  27. Beth! Thank you so much for this vegan recipe. I never thought to make a vegan shepherds pie without veggie grounds. I like the meat substitutes but good one are hard to find and expensive.
    With your recipe I followed exactly with few changes I added cubanelle pepper to accompany the red, and extra mushrooms. And I used both sweet potatoes (it was soon going to spoil so I had to use it somehow) and russets… and alternated the potatoes mounds. I wish my pastry bag piping skills were better otherwise i would have take a pictures
    It was fantastic thank you!!!❤️

  28. great recipe, Beth! I love that you put vegan recipes for us, i'll definitely try this! 😀 great channel, btw

  29. I highly recommend this recipe! Made this for a potluck and turned out a complete success! I added some nutritional yeast to the mash to give it a cheesy taste and it was awesome! Thank you Beth. <3

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