Vegetable Shepherds Pie

About This Recipe

Instructions

1. 1

   Add Ingredients: 12 cups chopped mixed vegetables 1 cup chopped fresh mushrooms 1 cup pearl onions TOPPING: Preheat oven to 450°.

2. 2

   Bake potatoes on a foil-lined baking sheet until tender, about 45 minutes.

3. 3

   Let cool slightly, then peel.

4. 4

   Press potatoes through a ricer, food mill, or colander into a large bowl.

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   Add butter; stir until well blended.

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   Stir in milk.

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   Season to taste with salt.

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   FILLING: Soak dried porcini in 3 cups hot water; set aside.

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   Combine lentils, 1 garlic clove, 1 tsp.

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    salt, and 4 cups water in a medium saucepan.

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    Bring to a boil; reduce heat and simmer, stirring occasionally, until lentils are tender but not mushy, 15–20 minutes.

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    Drain lentils and discard garlic.

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    Heat 3 Tbsp.

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    oil in a large heavy pot over medium heat.

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    Add onions and cook, stirring occasionally, until soft, about 12 minutes.

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    Add chopped garlic and cook for 1 minute.

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    Stir in tomato paste.

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    Cook, stirring constantly, until tomato paste is caramelized, 2–3 minutes.

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    Add bay leaves and wine; stir, scraping up any browned bits.

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    Stir in porcini, slowly pouring porcini soaking liquid into pan but leaving any sediment behind.

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    Bring to a simmer and cook until liquid is reduced by half, about 10 minutes.

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    Stir in broth and cook, stirring occasionally, until reduced by half, about 45 minutes.

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    Strain mixture into a large saucepan and bring to a boil; discard solids in strainer.

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    Stir cornstarch and 2 Tbsp.

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    water in a small bowl to dissolve.

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    Add cornstarch mixture; simmer until thickened, about 5 minutes.

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    Whisk in miso.

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    Season sauce with salt and pepper.

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    Set aside.

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    Preheat oven to 450°.

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    Toss vegetables and pearl onions with remaining 2 Tbsp.

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    oil, 5 garlic cloves, and rosemary sprigs in a large bowl; season with salt and pepper.

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    Divide between 2 rimmed baking sheets.

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    Roast, stirring once, until tender, 20–25 minutes.

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    Transfer garlic cloves to a small bowl; mash well with a fork and stir into sauce.

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    Discard rosemary.

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    DO AHEAD: Lentils, sauce, and vegetables can be made 1 day ahead.

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    Cover separately; chill.

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    Arrange lentils in an even layer in a 3-qt.

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    baking dish; set dish on a foil-lined rimmed baking sheet.

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    Toss roasted vegetables with fresh mushrooms and chopped herbs; layer on top of lentils.

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    Pour sauce over vegetables.

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    Spoon potato mixture evenly over.

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    Bake until browned and bubbly, about 30 minutes.

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    Let stand for 15 minutes before serving.