Name: Vegetable Shepherd’s Pie
- 2 pounds potatoes, unpeeled
- 3 tablespoons unsalted butter, cut into 1/2” cubes
- 1/3 cup milk
- 1/3 ounce dried porcini mushrooms
- 1/4 cup brown or French green lentils
- 2 garlic cloves, divided, plus 2 Tbsp. chopped garlic
- 1/3 teaspoon kosher salt plus more for seasoning
- 2 tablespoons olive oil, divided
- 1 cup coarsely chopped onions
- 2 teaspoons tomato paste
- 1 bay leaves
- 2/3 cup dry white wine
- 1 2/3 cups vegetable broth
- 2 teaspoons cornstarch
- 2 teaspoons gluten-free white miso, or 1 teaspoon. gluten-free tamari soy sauce
- Freshly ground black pepper
- 4 cups 1/2-inch pieces peeled fall vegetables (such as squash, turnips, carrots, and parsnips)
- 1/3 cup frozen pearl onions, thawed, halved
- 1 4-inch sprigs rosemary
- 2/3 cup bite-size pieces mixed fresh mushrooms
- 3 tablespoons chopped mixed fresh herbs (such as parsley, chives, and sage)
Yield: 4 servings
- 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.
- Soak dried porcini in 1 cup hot water; set aside.
- Combine lentils, 1 garlic clove, 1 tsp. salt, and 4/3 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 1 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 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 teaspoons 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 1 tablespoon oil, 2 garlic cloves, and rosemary sprigs in a large bowl.
- Season with salt and pepper.
- Spread ingredients on a rimmed baking sheet.
- 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.
- Arrange lentils in an even layer in a 2.5-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.
Comments: 10/31/2020 I made 1/3 the original recipe.
I used my mashed potato recipe and,
for the sauce, about 2 cups of
leftover gravy from Gails Pork Roast with a cup of chopped onions.
For the filling I had a cut butternut squash, cooked by 15 minutes in the microwave, with
2 cups of frozen green peas also cooked in the microwave for the last 3 minutes.
It filled the 2.5-qt casserole dish and overflowed during cooking. I forgot to
put a foil-lined sheet under it so had a mess. We enjoyed the result.
Source: Based on
reduced to 1/3 the original amounts.
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