Vegetable Shepherds Pie
Ingredients:
- Potatoes - 3 Lbs
- Small Potatoes - 3 Lbs
- Salted Butter - 1/2 cup
- Mushrooms - 1 oz
- Brown Lentils - 3/4 cup
- Garlic - 6 cloves
- Kosher Salt - 1 tsp
- Onion - 3 cups
- Tomato Puree - 2 tbsp
- Bay Leaves -
- Olive Oil -
- Dry White Wine - 2 cups
- Vegetable Stock - 8 cups
- Cornstarch - 2 tbsp
- Soy Sauce - 2 tsp
- Rosemary - 2 sprigs
- Parsley -
- Sage -
- Chives -
Instructions
- Add Ingredients: 12 cups chopped mixed vegetables 1 cup chopped fresh mushrooms 1 cup pearl onions TOPPING: Preheat oven to 450°
- Bake potatoes on a foil-lined baking sheet until tender, about 45 minutes
- Let cool slightly, then peel
- Press potatoes through a ricer, food mill, or colander into a large bowl
- Add butter; stir until well blended
- Stir in milk
- Season to taste with salt
- FILLING: Soak dried porcini in 3 cups hot water; set aside
- Combine lentils, 1 garlic clove, 1 tsp
- salt, and 4 cups water in a medium saucepan
- Bring to a boil; reduce heat and simmer, stirring occasionally, until lentils are tender but not mushy, 15–20 minutes
- Drain lentils and discard garlic
- Heat 3 Tbsp
- oil in a large heavy pot over medium heat
- Add onions and cook, stirring occasionally, until soft, about 12 minutes
- Add chopped garlic and cook for 1 minute
- Stir in tomato paste
- Cook, stirring constantly, until tomato paste is caramelized, 2–3 minutes
- Add bay leaves and wine; stir, scraping up any browned bits
- Stir in porcini, slowly pouring porcini soaking liquid into pan but leaving any sediment behind
- Bring to a simmer and cook until liquid is reduced by half, about 10 minutes
- Stir in broth and cook, stirring occasionally, until reduced by half, about 45 minutes
- Strain mixture into a large saucepan and bring to a boil; discard solids in strainer
- Stir cornstarch and 2 Tbsp
- water in a small bowl to dissolve
- Add cornstarch mixture; simmer until thickened, about 5 minutes
- Whisk in miso
- Season sauce with salt and pepper
- Set aside
- Preheat oven to 450°
- Toss vegetables and pearl onions with remaining 2 Tbsp
- oil, 5 garlic cloves, and rosemary sprigs in a large bowl; season with salt and pepper
- Divide between 2 rimmed baking sheets
- Roast, stirring once, until tender, 20–25 minutes
- Transfer garlic cloves to a small bowl; mash well with a fork and stir into sauce
- Discard rosemary
- DO AHEAD: Lentils, sauce, and vegetables can be made 1 day ahead
- Cover separately; chill
- Arrange lentils in an even layer in a 3-qt
- baking dish; set dish on a foil-lined rimmed baking sheet
- Toss roasted vegetables with fresh mushrooms and chopped herbs; layer on top of lentils
- Pour sauce over vegetables
- Spoon potato mixture evenly over
- Bake until browned and bubbly, about 30 minutes
- Let stand for 15 minutes before serving