Vegetable Shepherd's Pie

Instructions

1. 1

   Prepare the topping

   21 min

   Preheat your oven to 450°F (230°C) to ensure it's hot enough for baking. Place the potatoes on a lined baking sheet and bake them until they are soft, which should take about 45 minutes. Once they are cool enough to handle, peel off the skins and mash them using a ricer or a colander for a smooth texture. Incorporate butter and a splash of milk into the mashed potatoes, seasoning with salt to your preference for added flavor.

2. 2

   Cook the filling

   21 min

   Start by soaking the dried porcini mushrooms in 3 cups of hot water to rehydrate them. In a separate saucepan, combine brown lentils, 1 clove of minced garlic, 1 tsp of kosher salt, and 4 cups of water. Bring this mixture to a boil, then lower the heat and simmer until the lentils are tender, which should take approximately 15-20 minutes. Once cooked, drain the lentils and discard the garlic clove used for flavoring.

3. 3

   Sauté onion and garlic

   21 min

   In a large pot, heat some olive oil over medium heat until shimmering. Add the diced onion and sauté for about 12 minutes, or until they are soft and translucent. Next, add 5 cloves of chopped garlic and continue cooking for an additional minute to release its aroma. Stir in the tomato puree, allowing it to caramelize slightly for 2-3 minutes, enhancing the depth of flavor.

4. 4

   Deglaze and simmer

   21 min

   Introduce bay leaves and pour in the dry white wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Add the rehydrated porcini mushrooms along with their soaking liquid, taking care to leave any sediment behind. Allow this mixture to simmer until it reduces by half, which should take about 10 minutes. Finally, mix in the vegetable stock and continue to cook until the liquid reduces by half again, which will take roughly 45 minutes.

5. 5

   Thicken the sauce

   21 min

   Once the mixture has reduced, strain it into a clean saucepan, discarding the solids for a smoother sauce. In a small bowl, combine cornstarch with 2 tablespoons of water to create a slurry, then whisk this into the strained sauce. Allow the sauce to simmer until it thickens, approximately 5 minutes, then whisk in soy sauce and adjust the seasoning with salt and pepper as desired. Set this flavorful sauce aside for later use.

6. 6

   Roast the vegetables

   21 min

   Preheat your oven again to 450°F (230°C) for roasting vegetables. In a large mixing bowl, combine the chopped vegetables and pearl onions with remaining olive oil, the roasted garlic from earlier, and rosemary. Season generously with salt and pepper. Spread the mixture evenly on baking sheets and roast until they are tender and slightly caramelized, which should take about 20-25 minutes. Once roasted, mash the garlic and mix it into the sauce, discarding the rosemary sprigs.

7. 7

   Assemble the dish

   10 min

   In a 3-quart baking dish, start by layering the cooked lentils as the base. Next, combine the roasted vegetables with fresh mushrooms and any remaining herbs, then layer this mixture over the lentils. Pour the prepared sauce generously over the vegetable layer and finally, spread the creamy mashed potato mixture evenly on top to create a beautiful finish.

8. 8

   Bake and rest

   21 min

   Place the assembled dish in the preheated oven and bake until the top is golden brown and the filling is bubbling, which should take about 30 minutes. After baking, allow the shepherd's pie to rest for 15 minutes before serving, as this will help the layers set and make it easier to slice.

FAQ