Gardner's Pie (From cooking light Magazine)

By á-42947

(MORE THAN JUST A SHEPARDS PIE, EAT MORE VEGGIES)
Per serving (serving size about 1 cup):Calories: 389
Fat: 12.3g ; Saturated fat: 5g ; Monounsaturated fat: 5.4g ; Polyunsaturated fat: 1.2g ; Protein: 17.1g ; Carbohydrate: 55.9g
Fiber: 9.1g ; Cholesterol: 24mg ; Iron: 5.3mg; Sodium: 391mg; Calcium: 330mg

Ingredients

• 8 ounces dried black-eyed peas
• 2 tablespoons olive oil, divided
• 3/4 cup chopped onion
• 1/2 cup chopped peeled celery root
• 1/3 cup chopped carrot
• 3 cups water
• 1 bay leaf
• 1 cup chopped peeled turnip
• 5 garlic cloves, minced
• 1 pound turnip greens, coarsely chopped
• 1/2 teaspoon kosher salt
• 1 cup unsalted chicken stock (such as Swanson)
• 1 teaspoon brown sugar
• 1 teaspoon cider vinegar
• Cooking spray
• 1 1/2 pounds Yukon gold potatoes, peeled and thinly sliced
• 1/4 teaspoon salt
• 2 ounces Gruyère cheese, shredded (about 1/2 cup)
• 1/4 cup heavy cream

Details

Servings 6
Cooking time 600mins
Adapted from cookinglight.com

Preparation

Step 1

1. Sort and wash peas; place in a large Dutch oven. Cover with water to 2 inches above peas; cover and let stand 8 hours. Drain peas.
2. Heat a large saucepan over medium-high heat. Add 1 tablespoon oil; swirl. Add onion, celery root, and carrot; sauté 5 minutes or until onion begins to brown. Add peas, 3 cups water, and bay leaf; bring to a boil. Reduce heat, and simmer 1 hour and 15 minutes or until peas are tender. Discard bay leaf.
3. Heat a large Dutch oven over medium-high heat. Add remaining 1 tablespoon oil; swirl to coat. Add turnip; sauté 3 minutes or until edges begin to brown. Add garlic; sauté 1 minute. Stir in greens and 1/2 teaspoon kosher salt; sauté 1 minute. Add stock; stir until greens wilt. Cook 15 minutes or until greens are very tender. Remove from heat; stir in sugar and vinegar.
4. Preheat oven to 350°.
5. Lightly coat 6 (8-ounce) ramekins with cooking spray. Using a slotted spoon, spoon peas into prepared dish. Top evenly with greens mixture. Layer potatoes evenly over greens; sprinkle with 1/4 teaspoon salt and cheese. Drizzle with cream. Bake at 350° for 1 hour or until potatoes are tender and cheese is golden.