Vegetable Shepherd's Pie

By ruthg

by Mary-Frances Heck and Kay Chun - Bon Appetit
Lentils and fresh and dried mushrooms give this vegetarian casserole its meaty character. You can prepare most of it in advance and bake it just before your guests arrive.
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Per serving: 660 calories, 19 g fat, 15 g fiber

Ingredients

• 3 pounds russet potatoes, unpeeled
• 3 pounds Yukon Gold potatoes, unpeeled
• 1/2 cup (1 stick) unsalted butter, cut into 1/2" cubes
• 1 1/2-2 cups whole milk, warmed
• Kosher salt
• 1 ounce dried porcini mushrooms
• 3/4 cup brown or French green lentils
• 6 garlic cloves, divided, plus 2 tablespoons chopped garlic
• 1 teaspoon kosher salt plus more
• 5 tablespoons olive oil, divided
• 3 cups coarsely chopped onions
• 2 tablespoons tomato paste
• 2 bay leaves
• 2 cups dry white wine
• 8 cups vegetable broth
• 2 tablespoons cornstarch
• 2 tablespoons gluten-free white miso or 2 teaspoons gluten-free tamari soy sauce
• Freshly ground black pepper
• 12 cups 1/2" pieces peeled fall vegetables (such as squash, turnips, carrots, and parsnips)
• 1 cup frozen pearl onions, thawed, halved
• 2 4" rosemary sprigs
• 2 cups bite-size pieces mixed fresh mushrooms
• 1/4 cup chopped mixed fresh herb (such as parsley, chives, and sage)

Details

Servings 1
Adapted from epicurious.com

Preparation

Step 1

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.

Per serving: 660 calories, 19 g fat, 15 g fiber

Nutritional analysis provided by

Bon Appétit