Gardener’s Pie

Preparation

1. Make the Mashed Potatoes

   Step 1

   Peel the potatoes and cut into 1/2-inch dice. Put the potatoes in a medium saucepan and cover with salted cold water. Set the pan over high heat, cover, and bring to a boil. Once it is boiling, uncover the pan, reduce the heat to medium-low, and simmer until the potatoes are tender and easily crushed with a fork, 10 to 15 minutes.

   Step 2

   Put the half-and-half and butter in a microwave-safe container and microwave until warm, about 35 seconds.

   Step 3

   Drain the potatoes and return them, off the heat, to the warm saucepan. Mash the potatoes. Add the half-and-half and butter mixture, salt, and pepper and continue to mash until smooth. Stir in the egg yolk until well combined.

   Step 4

   Heat the oven to 400°F.

2. Make the Filling

   Step 5

   In a large skillet set over medium-high heat, heat the oil until it shimmers. Add the onion, bell pepper, and carrots and cook, stirring, just until they begin to take on color, 3 to 4 minutes. Add the garlic, salt, and pepper. Sprinkle in the flour, stir to combine, and continue cooking for another minute. Add the tomato paste, vegetable broth, rosemary, and thyme, and stir together. Bring the mixture to a boil. Add the kidney beans, reduce the heat to low, cover, and simmer slowly for 10 to 12 minutes or until the sauce has thickened slightly. Stir in the corn and peas.

   Step 6

   Spread the vegetable mixture evenly into an 11 x 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up, and smooth with a rubber spatula. Put the baking dish on a parchment-lined rimmed baking sheet. Bake on the middle rack of the oven for 25 minutes or just until the potatoes begin to brown. Transfer to a wire rack and let cool for at least 10 minutes before serving.