Name: Vegetable Shepherds Pie
Yield: 8 servings
Cuisine: Irish
Ingredients: 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; 2 sprigs Rosemary; Parsley; Sage; Chives

Beef

8 servings

543 cal/serving

Instructions

Step 1

Preheat oven to 450°F and bake potatoes on a foil-lined baking sheet until tender, about 45 minutes; let cool slightly and peel

Potatoes

Step 2

Press potatoes through a ricer, food mill, or colander into a large bowl; add butter, stir until well blended, stir in milk, and season to taste with salt

Salted ButterKosher Salt

Step 3

Soak dried porcini in 3 cups hot water and set aside

Step 4

Combine lentils, one garlic clove, and 1 tsp salt with 4 cups water; bring to a boil, reduce heat, and simmer until lentils are tender; drain and discard the garlic

Brown LentilsGarlicKosher Salt

Step 5

Heat oil in a large heavy pot over medium, add onions and cook until soft, add chopped garlic and cook 1 minute, then stir in tomato paste and cook until caramelized

Olive OilOnionGarlicTomato Puree

Step 6

Add bay leaves and dry white wine, stir and add porcini and reserved soaking liquid, then simmer until liquid is reduced by half

Bay LeavesDry White Wine

Step 7

Stir in vegetable stock and cook, stirring occasionally, until reduced by half

Vegetable Stock

Step 8

Strain the mixture into a large saucepan and bring to a boil; dissolve cornstarch in water, add and simmer until thickened, whisk in miso, and season with salt and pepper; set sauce aside

CornstarchKosher Salt

Step 9

Preheat oven to 450°F; toss vegetables and pearl onions with remaining oil, the remaining garlic cloves, and rosemary; season with salt and pepper and divide between two rimmed baking sheets; roast until tender, 20–25 minutes; transfer roasted garlic cloves to a small bowl, mash, and stir into the sauce; discard rosemary

Olive OilGarlicRosemaryKosher Salt

Step 10

Arrange the cooked lentils in an even layer in a 3-qt. baking dish

Brown Lentils

Step 11

Toss the roasted vegetables with fresh mushrooms and chopped herbs and layer the mixture on top of the lentils

MushroomsParsleySageChives

Step 12

Pour the prepared sauce over the vegetables

Step 13

Spoon the potato mixture evenly over the top

Step 14

Bake until browned and bubbly, about 30 minutes, then let stand 15 minutes before serving