Provided by Mary Frances Heck
Categories Mushroom Bake Vegetarian Dinner Lunch Lentil Fall Winter Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Kosher
Yield Makes 10 servings
Number Of Ingredients 25
Steps:
- For topping:
- Preheat oven to 450°F. 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. DO AHEAD: Potatoes can be made 1 day ahead. Let cool, press plastic wrap directly onto potatoes, and chill.
- For filling:
- Soak dried porcini in 3 cups hot water; set aside. Combine lentils, 1 garlic clove, 1 teaspoon salt, and 4 cups water in a medium saucepan. Bring to a boil; reduce heat and simmer, stirring occasionally, until lentils are tender but not mushy, 15ñ20 minutes. Drain lentils and discard garlic.
- Heat 3 tablespoons 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 porcini, slowly pouring porcini soaking liquid into pan but leaving any sediment behind. Bring to a simmer and cook until liquid is reduced by half, about 10 minutes. 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 tablespoons 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°F. Toss vegetables and pearl onions with remaining 2 tablespoons oil, 5 garlic cloves, and rosemary sprigs in a large bowl; season with salt and pepper. Divide between 2 rimmed baking sheets. 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. DO AHEAD: Lentils, sauce, and vegetables can be made 1 day ahead. Cover separately; chill.
- Arrange lentils in an even layer in a 3-quart 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.
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Samikshya Khadka
[email protected]I made this recipe for my family, and they all loved it. My kids even asked for seconds! It's a great way to get your kids to eat their vegetables.
MURSHAD SAQI
[email protected]This is one of my favorite vegetarian recipes. It's so hearty and flavorful, and it's always a hit with my family and friends. I love that it's so easy to make, too.
Nadia Kinani
[email protected]I'm not a vegetarian, but I really enjoyed this recipe. The vegetables were cooked perfectly, and the sauce was creamy and flavorful. I'll definitely be making this again.
charles boyd
[email protected]This recipe is a great way to use up leftover vegetables. I had some leftover carrots, celery, and peas, and they worked perfectly in this dish. I also love that this recipe is so easy to make. It's a great weeknight meal.
abu kawsar
[email protected]I've made this recipe several times, and it's always a hit with my family and friends. It's a great way to get your kids to eat their vegetables, and it's also a delicious and easy weeknight meal.
Laila Afroz
[email protected]This recipe is a keeper! It's so easy to make, and it's always delicious. I love that I can use whatever vegetables I have on hand, so it's a great way to clean out my fridge.
Ama Zygote
[email protected]I'm so glad I found this recipe. It's a delicious and easy way to make a vegetarian shepherd's pie. I've already made it several times, and it's always a hit.
Narmeen Asjad
[email protected]I made this recipe for my family, and they all loved it. My kids even asked for seconds! It's a great way to get your kids to eat their vegetables.
Aqeel Sohotra
[email protected]This recipe is a great way to use up leftover vegetables. I had some leftover carrots, celery, and peas, and they worked perfectly in this dish.
Camz 7
[email protected]I'm not a fan of shepherd's pie, but I loved this recipe. The vegetables were perfectly cooked, and the sauce was creamy and flavorful. I'll definitely be making this again.
Sn Nirob
[email protected]I made this recipe for my vegan friend, and she loved it! She said it was the best vegan shepherd's pie she'd ever had.
Jahkai Johnson
[email protected]This is one of my favorite vegetarian recipes. It's so hearty and flavorful, and it's always a hit with my family and friends. I love that it's so easy to make, too.
Stacy Owens
[email protected]I love this recipe because it's so versatile. I've made it with different types of vegetables, different types of cheese, and even different types of meat. It always turns out great.
Shahjan Ali
[email protected]I've made this recipe several times, and I've never been disappointed. It's always delicious, and it's so easy to make. I love that I can use whatever vegetables I have on hand, so it's a great way to clean out my fridge.
Lutakome Livingstone
[email protected]This is my go-to comfort food recipe. It's so warm and satisfying, and it always hits the spot. I love that I can make it ahead of time, too, so it's perfect for busy weeknights.
Ar Asrlan
[email protected]I made this recipe for a potluck, and it was a huge success. Everyone raved about it, and I even got asked for the recipe. It's definitely a keeper!
Taqi Minhas
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids love the creamy sauce and the crispy potato topping. I also like that it's a one-pot meal, so cleanup is a breeze.
Felipe Gonzales
[email protected]I'm not a vegetarian, but I love this vegetable shepherd's pie. It's so hearty and flavorful, and the lentils add a nice protein boost. I've even served it to meat-eating friends, and they all loved it.
Nor aiza “Enda” Barquio
[email protected]This recipe is a real winner! The flavors and textures are amazing, and it's so easy to make. I've made it several times now, and it's always a hit with my family and friends.