40 Meatless Meals: Gardener's Pie

(Source)

• 2 T cooking oil
• 1 c chopped onion
• ½ c chopped green pepper
• 2 carrots, finely chopped
• 2 garlic cloves, minced
• 1 tsp salt
• ½ tsp pepper
• 2 T flour
• 2 tsp tomato paste
• 1 c vegetable stock
• 2 tsp chopped fresh rosemary
• 1 tsp chopped fresh thyme
• 1 (14-oz) can red kidney beans, rinsed and drained
• ½ c corn 
• ½ c peas
• Your favorite mashed potato recipe, made from approximately 1½ lbs potatoes (I use a half batch of this recipe)
• 1 egg

Preheat the oven to 400º. Heat the oil in a large skillet over medium-high heat. Add the onion, bell pepper and carrots. Cook, stirring, for 3 to 4 minutes. Add the garlic, salt and pepper. Stir in the flour, and keep cooking for another minute.

Clear off a spot on the pan, and add the tomato paste. Cook for one minute, until it begins to brown.  Add vegetable broth, rosemary and thyme. Bring the mixture to a boil. Add the kidney beans, reduce the heat to low, cover, and simmer until the sauce has thickened slightly, 10 to 12 minutes. Stir in the corn and peas.

Spread the vegetable mixture evenly in an 11-by-7-inch glass baking dish.

Mix the egg with the mashed potatoes, and spoon this mixture over the vegetables, 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 baking sheet. Bake 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.