Vegetable shepherd's pie — a rich vegetarian pie of brown lentils and roasted vegetables in a deep porcini-wine gravy, topped with buttery mashed potato. A hearty, impressive comfort dish.
- 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
Tags:
Baking
Preparation
- For the topping, preheat the oven to 450°F. Bake the potatoes on a foil-lined baking sheet until tender, about 45 minutes, then cool slightly and peel. Press through a ricer, food mill or colander into a large bowl, add the butter, and stir until well blended. Stir in milk and season to taste with salt.
- For the filling, soak the dried porcini in 3 cups hot water and set aside. Combine the lentils, 1 garlic clove, 1 tsp salt and 4 cups water in a medium saucepan. Bring to the boil, reduce the heat, and simmer, stirring occasionally, until the lentils are tender but not mushy, 15–20 minutes, then drain and discard the garlic.
- Heat 3 Tbsp oil in a large heavy pot over medium heat. Add the onions and cook, stirring occasionally, until soft, about 12 minutes. Add the chopped garlic and cook for 1 minute, then stir in the tomato paste and cook, stirring constantly, until caramelized, 2–3 minutes.
- Add the bay leaves and wine, stirring and scraping up any browned bits. Stir in the porcini, slowly pouring in the soaking liquid but leaving any sediment behind. Bring to a simmer and cook until reduced by half, about 10 minutes. Stir in the broth and cook, stirring occasionally, until reduced by half, about 45 minutes.
- Strain the mixture into a large saucepan and bring to the boil, discarding the solids. Dissolve the cornstarch in 2 Tbsp water, add to the pan, and simmer until thickened, about 5 minutes. Whisk in the soy sauce, season with salt and pepper, and set aside.
- Preheat the oven to 450°F. Toss the vegetables and pearl onions with the remaining 2 Tbsp oil, 5 garlic cloves and the rosemary in a large bowl, season, and divide between 2 rimmed baking sheets. Roast, stirring once, until tender, 20–25 minutes. Transfer the garlic cloves to a small bowl, mash well, and stir into the sauce. Discard the rosemary. (Lentils, sauce and vegetables can be made 1 day ahead; cover separately and chill.)
- Arrange the lentils in an even layer in a 3-quart baking dish set on a foil-lined baking sheet. Toss the roasted vegetables with the fresh mushrooms and chopped herbs and layer on top of the lentils. Pour the sauce over the vegetables, then spoon the potato mixture evenly over the top.
- Bake until browned and bubbly, about 30 minutes, then let stand for 15 minutes before serving.
