Vegetable Shepherds Pie

Vegetable Shepherd's Pie — a classic Irish dish featuring hearty beef.

By API | Prep: 15 min | Cook: 30 min | Serves: 4

Ingredients

• 6 pcs potatoes
• 0.5 cup salted butter
• 100 g mushrooms
• 1 cup brown lentils
• 6 pcs garlic
• 1 tsp kosher salt
• 3 g onions
• 2 tbsp tomato puree
• 1 pcs bay leaves
• 1 tsp olive oil
• 2 cup dry white wine
• 100 ml vegetable stock
• 2 tbsp cornstarch
• 2 tbsp soy sauce
• 2 tbsp rosemary
• 1 g parsley
• 1 pcs sage
• 1 tbsp chives

Instructions

1. Dice the assorted vegetables and put them aside.
2. Slice the fresh mushrooms and set them aside.
3. Cut the pearl onions and keep them aside.
4. Set the oven temperature to 450°F.
5. Place the potatoes on a baking sheet lined with foil and bake until soft, approximately 45 minutes.
6. Allow the baked potatoes to cool for a short time.
7. Remove the skin from the cooled potatoes.
8. Use a ricer, food mill, or colander to press the potatoes into a large bowl.
9. Incorporate the butter into the pressed potatoes and mix until combined.
10. Pour milk into the potato mixture and stir to combine.
11. Add salt to the potato mixture according to your taste.
12. Rehydrate the dried porcini mushrooms in 3 cups of hot water and set aside.
13. In a medium saucepan, combine lentils, 1 garlic clove, 1 teaspoon of salt, and 4 cups of water.
14. Bring the lentil mixture to a boil.
15. Lower the heat and simmer the lentils, stirring occasionally, until they are tender but not overcooked, which should take about 15 to 20 minutes.
16. Drain the lentils and throw away the garlic clove.
17. In a large heavy pot, heat 3 tablespoons of oil over medium heat.
18. Add the chopped onions to the pot and sauté, stirring occasionally, until they become soft, roughly 12 minutes.
19. Incorporate the minced garlic into the pot and cook for 1 minute.
20. Add the tomato paste and cook, stirring constantly, until it turns caramelized, about 2 to 3 minutes.
21. Introduce bay leaves and wine into the pot, stirring and scraping up any browned bits.
22. Mix in the soaked porcini mushrooms and gradually add the soaking liquid, discarding any sediment.
23. Bring the mixture to a simmer and allow it to cook until the liquid reduces by half, around 10 minutes.
24. Add the broth to the mixture and continue to cook, stirring occasionally, until it reduces by half, which takes about 45 minutes.
25. Strain the mixture into a large saucepan and bring it to a boil, discarding any solids left in the strainer.
26. In a small bowl, combine cornstarch with 2 tablespoons of water until dissolved.
27. Stir the cornstarch mixture into the strained sauce and simmer until it thickens, about 5 minutes.
28. Whisk in miso to the sauce and add salt and pepper to taste.
29. Preheat the oven to 450°F once more.
30. In a large bowl, combine the chopped vegetables and pearl onions with the remaining 2 tablespoons of oil, 5 garlic cloves, and rosemary sprigs.
31. Season the vegetable mixture with salt and pepper.
32. Evenly distribute the vegetable mixture onto 2 rimmed baking sheets.
33. Roast the vegetables, stirring once, until they are tender, which should take about 20 to 25 minutes.
34. Place the roasted garlic cloves in a small bowl, mash them thoroughly with a fork, and mix them into the sauce.
35. Remove the rosemary sprigs from the roasted vegetables.
36. Spread the lentils in a single layer in a 3-quart baking dish.
37. Position the baking dish on a foil-lined rimmed baking sheet.
38. Combine the roasted vegetables with fresh mushrooms and chopped herbs, then layer them over the lentils.
39. Drizzle the sauce over the vegetable layer.
40. Evenly spread the potato mixture on top.
41. Bake until the top is golden brown and bubbling, about 30 minutes.
42. Allow the dish to rest for 15 minutes prior to serving.

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