Vegetable Shepherds Pie

8 steps · 1h 19m total

1. 01

   Cook and Mash Potatoes

   Preheat your oven to 450°. Arrange the potatoes on a foil-lined baking sheet and bake until they're tender when pierced with a fork, about 45 minutes. Let them cool slightly, then peel.

   Press the peeled potatoes through a ricer, food mill, or colander into a large bowl. Add the butter and stir until it's well blended and the potatoes are smooth. Stir in the milk, then season with salt to your liking.

2. 02

   Cook Lentils and Soak Porcini

   Soak the dried porcini mushrooms in 3 cups of hot water; set them aside to rehydrate.

   In a medium saucepan, combine the lentils, 1 garlic clove, 1 tsp. salt, and 4 cups of water. Bring the mixture to a boil, then reduce the heat and simmer, stirring occasionally, until the lentils are tender but still hold their shape, about 15–20 minutes. Drain the cooked lentils and discard the garlic clove.

3. 03

   Sauté Aromatics

   Heat 3 Tbsp. of olive oil in a large, heavy pot over medium heat. Add the chopped onions and cook, stirring occasionally, until they're soft and translucent, about 12 minutes. Stir in the chopped garlic and cook for just 1 minute, until fragrant.

   Add the tomato paste and cook, stirring constantly, for 2–3 minutes, until it darkens in color and caramelizes slightly.

4. 04

   Deglaze and Reduce Sauce

   Add the bay leaves and dry white wine to the pot, stirring well and scraping up any browned bits from the bottom of the pot. Stir in the rehydrated porcini mushrooms, then slowly pour in the porcini soaking liquid, being careful to leave any sediment behind in the bottom of the soaking bowl. Bring the mixture to a simmer and cook until the liquid has reduced by half, which should take about 10 minutes. Stir in the vegetable broth and continue to cook, stirring occasionally, until the liquid has reduced by half again, about 45 minutes.
5. 05

   Thicken the Sauce

   Strain the sauce mixture into a large saucepan, discarding the solids left in the strainer. Bring the strained sauce to a boil.

   In a small bowl, whisk together the cornstarch and 2 Tbsp. of water until the cornstarch is fully dissolved. Stir this mixture into the simmering sauce and continue to simmer until it has thickened enough to coat the back of a spoon, about 5 minutes. Whisk in the miso, then season the sauce with salt and pepper to taste. Set the finished sauce aside.

6. 06

   Roast Vegetables

   Preheat your oven to 450°. In a large bowl, toss the chopped mixed vegetables and pearl onions with the remaining 2 Tbsp. of olive oil, 5 garlic cloves, and rosemary sprigs. Season with salt and pepper, then divide the vegetables evenly between 2 rimmed baking sheets.

   Roast the vegetables, stirring once halfway through, until they are tender and lightly browned, about 20–25 minutes. Transfer the roasted garlic cloves to a small bowl, mash them well with a fork, and stir them into the prepared sauce. Discard the rosemary sprigs. If you're working ahead, the lentils, sauce, and roasted vegetables can all be made up to 1 day ahead; cover them separately and chill.

7. 07

   Assemble the Pie

   Arrange the cooked lentils in an even layer in a 3-qt. baking dish. Place the baking dish on a foil-lined rimmed baking sheet (to catch any potential drips). Toss the roasted vegetables with the fresh mushrooms and chopped herbs, then layer this mixture on top of the lentils. Pour the thickened sauce evenly over the vegetables. Finally, spoon the mashed potato mixture evenly over the top of the sauce, spreading it to the edges.
8. 08

   Bake and Rest

   Bake the shepherd's pie until the potato topping is browned and the filling is bubbly around the edges, about 30 minutes. Let the pie stand for 15 minutes before serving to allow it to set up slightly.