Jul 09 2026
Restaurants›The Class Act›Gardener's Pie Recipe

Gardener's Pie Recipe

Inspired by The Class Act
Time1h
Serves4

Mushroom & root vegetable ragout, russet mashed potatoes, tuile.

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Ingredients

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Mushroom & Root Vegetable Ragout

Russet Mashed Potatoes

Tuile

Method

Mushroom & Root Vegetable Ragout

  1. 1

    Sauté the Aromatics

    In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.

  2. 2

    Cook the Vegetables

    Stir in the sliced mushrooms, diced carrot, parsnip, and celery. Cook for an additional 8-10 minutes, stirring occasionally, until the vegetables are tender.

  3. 3

    Add Broth and Season

    Pour in the vegetable broth, add thyme, salt, and black pepper. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld.

Russet Mashed Potatoes

  1. 4

    Boil the Potatoes

    In a large pot, add the cubed russet potatoes and cover with cold water. Add a pinch of salt. Bring to a boil and cook until fork-tender, about 15-20 minutes.

  2. 5

    Mash the Potatoes

    Drain the potatoes and return them to the pot. Add butter, milk, salt, and black pepper. Mash until smooth and creamy.

Tuile

  1. 6

    Prepare the Tuile Batter

    In a mixing bowl, whisk together the egg whites and powdered sugar until frothy. Gently fold in the flour, melted butter, and vanilla extract until just combined.

  2. 7

    Bake the Tuiles

    Preheat the oven to 350°F (175°C). On a parchment-lined baking sheet, drop spoonfuls of the batter and spread thinly. Bake for 10-12 minutes until golden and crisp. Let cool before using.

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