Vegetable Shepherd's Pie


3 Lbs Potatoes
3 Lbs Small Potatoes
1/2 cup Salted Butter
1 oz Mushrooms
3/4 cup Brown Lentils
6 cloves Garlic
1 tsp Kosher Salt
3 cups Onion
2 tbsp Tomato Puree
Bay Leaves
Olive Oil
2 cups Dry White Wine
8 cups Vegetable Stock
2 tbsp Cornstarch
2 tsp Soy Sauce


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.

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