• Published on Nov 12, 2016
  • Learn how to make a great Vegan Thanksgiving entree, Gardener's Pie!
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    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

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    Herbs de Provence
    Rimed-Lined Baking Sheets
    Wood Cutting Boards
    Staub 4 qt casserole/braiser
    24" Pastry Bag
    Star Tip
    Serves 6

    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
    6 russet potatoes, peeled and quarted
    3 tbsp olive oil
    2 tbsp fresh dill
    1 tbsp fresh chives
    1 ½ tsp salt
    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.

    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!
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Comments • 162

  • nikkislate
    nikkislate 5 months ago

    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.

  • Toni Haddock
    Toni Haddock 7 months ago

    ILove your shows!

  • Donna Noe
    Donna Noe 9 months ago

    Thank you. I am a vegetarian. I really appreciate veggie recipes. It looks absolutely scrumptious.

  • Genifer Romero
    Genifer Romero 10 months ago

    I would under cook those veggies some, more mushrooms and squash, less of the other veggies.

  • Leonni Moura
    Leonni Moura 11 months ago

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

    • Entertaining With Beth
      Entertaining With Beth  11 months ago +1

      Awe thanks Leonni! So glad you enjoyed it! Yes Vegan recipes are always top of mind for me because my brother is Vegan. So especially around the holidays I'm always thinking about the dishes I can make for him too! Keeps me inventing ha! :)

  • Cvo Love
    Cvo Love Year ago

    Mrs. Beth, can this dish made 2 nights before the event?

  • Mariyam Bennana
    Mariyam Bennana Year ago

    Yummy 😋😋😋

  • PumpkinEskobarr
    PumpkinEskobarr Year ago

    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!!!❤️

  • First Name Last Name

    I would roast the onions and garlic together, separately, just because I love caramelized onions.

  • MJ Z
    MJ Z Year ago

    Looks delicious. I'm going to have to try this.

  • Deepti Ruparel
    Deepti Ruparel Year ago

    Thank you mam,any suggestion of using something else than potatoes,we prefer low carb diet.

  • Ziggy Marie
    Ziggy Marie Year ago

    Very lovely, thank you😊... More vegan recipes please!

  • Lois Kang
    Lois Kang Year ago

    Thank you Beth!!

  • jewl 721
    jewl 721 Year ago

    looks yummy... I definitely will try this tx for sharing.xoxox

  • Raj Mirajkar
    Raj Mirajkar Year ago

    Hi Beth, I had made this for last year thanksgiving and people loved it. Thank you so much...

  • AJ Hubbell
    AJ Hubbell Year ago

    Thank you.

  • Stacie L. Strand
    Stacie L. Strand 2 years ago

    Thank you so much, I can't wait to try your recipe!

  • Nina
    Nina 2 years ago +1

    I love this recipe and will make it again for our family in December. Now I only need an American size oven Beth 😐 ....

  • Brian O.
    Brian O. 2 years ago +2

    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!

  • Meredith Amey
    Meredith Amey 2 years ago

    Hey Beth! Could you put fennel in this?

  • Jacob Van Ness
    Jacob Van Ness 2 years ago

    This looks so delicious. I think I could actually get my family to eat this one.

  • Dabney Fountain
    Dabney Fountain 2 years ago +1

    Beautiful, appetizing dish.

  • Estenia Aquino
    Estenia Aquino 2 years ago

    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.

    • Estenia Aquino
      Estenia Aquino 2 years ago

      thank you so much I will try it!

    • Entertaining With Beth
      Entertaining With Beth  2 years ago +1

      Oh yes I have been cooking with my kids since they were about 3 and yes I know what you mean it's not always convenient ha! But I don't want to discourage them either since I find those are the kids that grow up to say "I never learned to cook because my Mom never let me in the kitchen! Ha!" So I usually let them do the little jobs that they can handle like stirring and pouring (once it's all measured out) placing in the cupcake papers that's a fun one they can't go wrong with, greasing pans that sort of thing . I find baking is a great one to encourage because there is hardly any chopping or cutting or hot pots and pans. Each year they get harder jobs and I just make it really age appropriate so it doesn't end up frustrating the both of us ha! :)

  • Kenneth Maese
    Kenneth Maese 2 years ago

    Mmmmmmmmmmmmmm so yummy!

  • Neriah Pather-Mxhalisa

    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!

    • Neriah Pather-Mxhalisa
      Neriah Pather-Mxhalisa 2 years ago

      That works perfectly! Thank you! :-)

    • Entertaining With Beth
      Entertaining With Beth  2 years ago +1

      oh no! OK let me know if this link doesn't work for you? I've been having weird issues with my site since my hosting service updated it! Apologies!

  • Sarah
    Sarah 2 years ago

    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 🙂

  • Taherah S
    Taherah S 2 years ago +1

    Thank you for the recipe Beth, it tastes amazing and my daughter loved it. Used leftovers for lunch at work 😊x

  • Kelly Shen
    Kelly Shen 2 years ago

    Brilliant idea, seriously. Subscribing!

  • Kate C
    Kate C 2 years ago

    I'm impressed!!!

  • Haylee Padgett
    Haylee Padgett 2 years ago

    Thank you so much for doing vegan recipes. It looks amazing!

  • Hilda Piloto
    Hilda Piloto 2 years ago

    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

  • VivalaFrida _
    VivalaFrida _ 2 years ago

    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😊

  • Carina :)
    Carina :) 2 years ago

    Great like always Beth!

  • Sarah Trivedi
    Sarah Trivedi 2 years ago

    this is a great idea! Ill probably make this for Christmas brunch, thank you :)

  • sarag
    sarag 2 years ago

    I just cooke it for thanksgiving day ;)

  • killappeal
    killappeal 2 years ago

    Your accent REALLY reminds me of Sally Fields. I hope you take that as a compliment.

  • Tuin smakelijk
    Tuin smakelijk 2 years ago

    Looks wonderful! What size pan are you using to bake the pie in?

  • denicekimberly
    denicekimberly 2 years ago

    ❤️ your videos!

  • Hot Chocolate Hits
    Hot Chocolate Hits 2 years ago +1

    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!

  • Lauren Kim
    Lauren Kim 2 years ago

    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!

  • S Darling
    S Darling 2 years ago

    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. :)

  • Christine Miller
    Christine Miller 2 years ago

    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.

  • Lily Brazell
    Lily Brazell 2 years ago


  • Vito Wash
    Vito Wash 2 years ago

    Sorry, Beth! Vegetarian/Vegan 😠👎🚾

  • Patricia ́Cuisine
    Patricia ́Cuisine 2 years ago

    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,

  • Luna Guinevere
    Luna Guinevere 2 years ago

    ahhh as always you make the best dishes! love you Beth!

  • MyVidStash
    MyVidStash 2 years ago

    more vegan dishes! XD

  • Sarah Johnson
    Sarah Johnson 2 years ago +13

    You make this girl one happy vegan when you post recipes like this!!!! #veganvittles

  • muncher541
    muncher541 2 years ago

    i LOVE you for this beth

  • cj678076
    cj678076 2 years ago

    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! :)

  • Nasser A
    Nasser A 2 years ago

    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 :)

  • Rachelleski
    Rachelleski 2 years ago

    You made a vegan recipe!!!! Thank you so much, Beth.

  • happyjc77
    happyjc77 2 years ago

    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!

  • Mai Tran Beauty
    Mai Tran Beauty 2 years ago

    What a great holiday idea! Love that you're sharing vegetarian and vegan recipes :)

  • Creative Kitchen
    Creative Kitchen 2 years ago

    Happy holidays!Your recipe and calm voice is great inspiration!

  • Nancy Gao
    Nancy Gao 2 years ago

    i love you beth!!

  • Arleene Velez
    Arleene Velez 2 years ago


  • charlie _
    charlie _ 2 years ago +1

    Please can you make vegan thanksgiving desserts?

  • Jo Shane
    Jo Shane 2 years ago

    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 .

  • Longhairbear
    Longhairbear 2 years ago

    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.