Dinner

Vegetable Shepherd's Pie

Name: Vegetable Shepherd's Pie
Prep time: 45 min
Cook time: 165 min
Total time: 210 min
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, to taste; olive oil, to taste; 2 cups dry white wine; 8 cups vegetable stock; 2 tbsp cornstarch; 2 tsp soy sauce; 2 sprigs rosemary; parsley, chopped, to taste; sage, chopped, to taste; chives, chopped, to taste; 12 cups mixed vegetables, chopped; 1 cup pearl onions; milk, to taste; dried porcini mushrooms, dried, as needed; 3 cups water, hot; 4 cups water; 2 Tbsp. water; miso, to taste; black pepper, to taste

A hearty Irish-style vegetable shepherd's pie with lentils, roasted vegetables, rich mushroom sauce, and a crisp potato topping.

3 hr 30 min
650 kcal
Vegetarian
Irish

Mellowpan tip: Makes 8 servings. Plan the extras as tomorrow’s lunch.

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Ingredients

For 8 servings

Steps

Step 1:
Preheat the oven to 450°F.
Step 2:
Bake the potatoes on a foil-lined baking sheet until tender, about 45 minutes.
45 min
Step 3:
Let the potatoes cool slightly, then peel them.
Step 4:
Press the potatoes through a ricer, food mill, or colander into a large bowl.
Step 5:
Add the butter and stir until well blended.
Step 6:
Stir in the milk and season the potato mixture to taste with salt.
Step 7:
Soak the dried porcini mushrooms in 3 cups hot water; set aside.
Step 8:
Combine the lentils, 1 garlic clove, salt, and 4 cups water in a medium saucepan.
Step 9:
Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the lentils are tender but not mushy, 15–20 minutes.
15–20 min
Step 10:
Drain the lentils and discard the garlic clove.
Step 11:
Heat 3 tablespoons olive oil in a large heavy pot over medium heat.
Step 12:
Add the onions and cook, stirring occasionally, until soft, about 12 minutes.
12 min
Step 13:
Add chopped garlic and cook for 1 minute.
1 min
Step 14:
Stir in the tomato puree and cook, stirring constantly, until caramelized, 2–3 minutes.
2–3 min
Step 15:
Add the bay leaves and wine; stir, scraping up any browned bits.
Step 16:
Stir in the porcini mushrooms, slowly pouring their soaking liquid into the pan while leaving sediment behind.
Step 17:
Bring to a simmer and cook until the liquid is reduced by half, about 10 minutes.
10 min
Step 18:
Stir in the vegetable stock and cook, stirring occasionally, until reduced by half, about 45 minutes.
45 min
Step 19:
Strain the mixture into a large saucepan and bring to a boil; discard the solids.
Step 20:
Stir the cornstarch and 2 tablespoons water in a small bowl until dissolved.
Step 21:
Add the cornstarch mixture and simmer until thickened, about 5 minutes.
5 min
Step 22:
Whisk in the miso, season the sauce with salt and pepper, and set aside.
Step 23:
Preheat the oven to 450°F.
Step 24:
Toss the mixed vegetables and pearl onions with the remaining 2 tablespoons olive oil, 5 garlic cloves, and rosemary sprigs; season with salt and pepper.
Step 25:
Divide between 2 rimmed baking sheets and roast, stirring once, until tender, 20–25 minutes.
20–25 min
Step 26:
Transfer the garlic cloves to a small bowl, mash well with a fork, and stir into the sauce.
Step 27:
Discard the rosemary.
Step 28:
Arrange the lentils in an even layer in a 3-quart baking dish set on a foil-lined rimmed baking sheet.
Step 29:
Toss the roasted vegetables with fresh mushrooms and chopped parsley, sage, and chives; layer over the lentils.
Step 30:
Pour the sauce over the vegetables and spoon the potato mixture evenly over the top.
Step 31:
Bake until browned and bubbly, about 30 minutes.
30 min
Step 32:
Let stand for 15 minutes before serving.
15 min