Vegetable Shepherd's Pie

Steps

1. Prepare the topping: Preheat your oven to 450°F (230°C). Bake potatoes on a lined baking sheet until soft, roughly 45 minutes. Let them cool slightly, peel, and then mash using a ricer or colander. Mix in butter and milk; season with salt to taste.

2. Cook the filling: Soak dried porcini mushrooms in 3 cups of hot water. In a saucepan, combine brown lentils, 1 clove of garlic, 1 tsp kosher salt, and 4 cups of water. Bring to a boil, reduce heat, and simmer until tender, about 15-20 minutes. Drain the lentils and discard the garlic.

3. Heat olive oil in a large pot over medium heat. Add onion and sauté until softened, about 12 minutes. Incorporate chopped garlic and cook for another minute. Stir in tomato puree and let it caramelize for 2-3 minutes.

4. Add bay leaves and dry white wine, scraping up any browned bits. Mix in the soaked porcini and pour in the soaking liquid, avoiding sediment. Simmer until reduced by half, about 10 minutes. Stir in vegetable stock and cook until reduced by half again, approximately 45 minutes.

5. Strain the mixture into a saucepan, discarding solids. Combine cornstarch with 2 tbsp water in a small bowl, then add to the sauce and simmer until thickened, about 5 minutes. Whisk in soy sauce and season with salt and pepper. Set aside.

6. Preheat your oven again to 450°F (230°C). In a large bowl, mix the chopped vegetables and pearl onions with remaining olive oil, 5 cloves of garlic, and rosemary. Season with salt and pepper. Spread on baking sheets and roast until tender, about 20-25 minutes. Mash the roasted garlic and mix into the sauce; discard the rosemary.

7. Assemble the dish: Layer lentils in a 3-quart baking dish. Combine roasted vegetables with fresh mushrooms and herbs, and layer on top of the lentils. Pour the sauce over the vegetables. Top with the mashed potato mixture evenly.

8. Bake until golden and bubbly, about 30 minutes. Let it rest for 15 minutes before serving.