Winter Gardener's Pie

Whether it’s a cozy Sunday supper or a festive gathering, Winter’s Gardners Pie is the kind of dish that quietly earns its place at the centre of the table. It’s comforting, colorful, and full of hearty garden flavors. Perfect when you want something special that still feels relaxed and familiar.

This pie gets its hearty bite from dehydrated soy (I used Say Grace Protein), which seriously boosts the protein content, often exceeding that of‍ ‍traditional lamb or beef pies, but with a lighter feel. It’s proof that plant-based comfort food can hold its own (and then some).

Nourishing and quietly impressive, this is the kind of winter pie you’ll want to make again and again.

If you think a veggie pie can’t be deeply satisfying, this one might surprise you. The filling is rich without being heavy, topped with a layer of crispy, golden potatoes that add just the right amount of texture and indulgence without tipping things into “too much.” It’s the kind of meal that works just as well for everyday comfort as it does for holiday sharing.

Gardeners Pie (Plant-based Shepherd’s-Style Pie)

Prep time: 30 minutesCook time: 60 minutes
Serves: 8

Per serving:

437kcal

40g Protein

46g carbohydrate

  • 17g fiber

8g fat

Ingredients

For the Shreds of Grace/Soy Shreds:

For vegetable filling

  • 680g Bella or chestnut mushrooms, diced and washed

  • 1 bunch (~7-10) carrots, diced (skin on!)

  • 1 cup dry green lentils (or brown), rinsed

  • 1 - ½ cup water or broth (if not using boullion)

  • 1 bunch celery (~8 stalks)

  • 5-7 garlic cloves (somehow I always use a whole husk)

  • 4 oz (8 tbsp) tomato paste

  • 1 white onion, diced

  • 1 Tbsp AP flour

  • ½ - 1 Tsp vegan Worcestershire sauce

  • 1 Tbsp No Beef Boullion

  • Salt and Pepper to taster

For the Mashed Potato Crust

  • 3 lbs Russet Potatoes, washed (skin on!)

  • ½ stick (4 Tbsp) dairy-free butter (Country Crock Plant Butter)

  • 1 cup creamy Cashew Milk

  • 1-2 Tbsp garlic powder

  • Salt & pepper to taste

  • Optional: Garnish with green onion

Instructions:

Prepare the soy shreds

  1. Boil shreds according to the instructions: In a large pot fill ~half way with water (enough to cover shreds) and bring to a boil, add soy shreds, reduce to a simmer. Simmer for 10 minutes until soy shreds are soft and hydrated.

  2. Drain in a strainer. With the shreds in the strainer, use a thick kitchen towel (don’t burn your hand!) and press down on shreds until most of the water is pressed out. Remove into a large mixing bowl.

  3. Mix seasoning ingredients together in a small bowl. Pour into bowl with the soy shreds and mix well to coat. Set aside

Prepare vegetable filling

  1. In a large pot, spray with oil, and simmer mushrooms on medium for ~10 minutes until cooked down. Remove mushrooms and set aside.

  2. Respray pan, and saute onion and garlic for 5-10 minutes. Make space in the middle of the pot, add tomato paste, and simmer for 3 minutes.

  3. Deglaze pan with red wine. Stir up any browned bits and simmer 2-3 minutes. Add in remaining seasonings (rosemary, thyme), vegetable broth OR the bouillon water combination, lentils, and add mushrooms (with their liquid) back to the pot. Stir and bring to a boil, reduce to a rapid simmer and simmer covered until lentils are cooked 25-30 minutes. You may need to add an extra ½ cup of water.

  4. Turn heat to low. Add Worcestershire sauce. Add Say Grace Shreds. Stir to combine. Adjust seasonings as needed.

Make the potato crust:

  1. Dice potatoes (skin on!), and place in a large pot or dutch oven big enough to cover in water

    *Alternatively, use a large steamer basket (I used a 10 quart steamer with large basket)

  2. Boil or steam until tender and soft when poked with a fork all the way through ~15 minutes.

  3. Strain and place in a bowl. Add remaining ingredients and mash with potato masher until well incorporated. You can follow this up with a hand mixer to make them more easily spreadable.

Assemble the Gardeners Pice. Preheat oven to 375°F/190°C.

  1. In a deep dish large pyrex or over safe dish layer in filling on the bottom. (I used a smaller dish for the video but cooked the rest in another deeper pyrex dish - HALF the recipe if you want this all to fit in a smaller pot)

  2. Spread mashed potatoes over the top and thin them out to cover. You can make lines in the topping with a fork to give more edging for Crisping in the oven.

  3. Bake for 20-30 minutes. Optional, after 20 minutes, turn on broiler and allow topping to crisp

  4. Let set for 20 minutes for a thicker pie before serving