Vegetable Shepherds Pie

Name: Vegetable Shepherds Pie
Prep time: 5 min
Cook time: 2 h 45 min
Total time: 2 h 50 min
Yield: 4 servings
Cuisine: Irish
Ingredients: 3 lb potatoes; 3 lb small potatoes; ½ cup salted butter; 1 oz mushrooms; ¾ cup brown lentils; 6 cloves garlic; 1 tsp kosher salt; 3 cups onions; 2 tbsp tomato paste; bay leaf; olive oil; 2 cups dry white wine; 8 cups vegetable stock; 2 tbsp cornstarch; 2 tsp soy sauce; 2 sprigs rosemary; parsley; sage; chive

A weekend Irish dinner made with beef. Ready in about 2 hours 50 minutes. Difficulty: more effort.

5 minPrep (about)
2 hr 45 minCook (about)
2 hr 50 minTotal time
4Servings
More effortDifficulty

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Ingredients

How many people?

− 5 people +

Changed from 4 to 5 people · Back to 4

Main ingredient

1 cup brown lentils

Fresh & other

3 ¾ lb potatoes
3 ¾ lb small potatoes
⅔ cup salted butter
1 ¼ oz mushrooms
8 cloves garlic
3 ¾ cups onions
2 ½ tbsp tomato paste Shopping tip: Tomato paste (UK: tomato purée), in a small can or tube.
2 ½ cups dry white wine
10 cups vegetable stock Shopping tip: Vegetable broth (carton or can), or a bouillon cube in hot water.
2 ½ tbsp cornstarch
3 sprigs rosemary Shopping tip: Fresh sprigs. Dried works (use a third as much).
parsley Shopping tip: Fresh flat-leaf (Italian) parsley. Curly works too.
sage Shopping tip: Fresh sage leaves. Dried works (use a third as much).
chive Shopping tip: Fresh chives. Green onion tops work too.

Sauces & oils

olive oil
2 ½ tsp soy sauce

Spices & seasonings (2): kosher salt, bay leaf

1 ¼ tsp kosher salt
bay leaf

How to make it

Steps in our own plain words.

Add Ingredients
15 cups chopped mixed vegetables.
1 ¼ cups chopped fresh mushrooms.
1 ¼ cups pearl onions.
TOPPING
Turn the oven on to 450°.
Bake potatoes on a foil-lined sheet pan until soft, about 45 minutes.
Let cool slightly, peel.
Press potatoes through ricer, food mill, or colander in a large bowl.
Add butter.
Stir until well blended.
Stir in milk.
Season to taste with salt.
FILLING
Soak dried porcini.
Do it in 3 cups hot water.
Set aside.
Mix lentils, 1 garlic clove, 1 ¼ tsp.
Salt, plus 4 cups water in a medium pot.
Bring to a boil.
Turn the heat down.
Simmer, till lentils are tender but mushy, 15–20 minutes.
Stir every so often.
Drain lentils and discard garlic.
Heat 3 Tbsp.
Oil in a big heavy pot over medium heat.
Add onions.
Cook, until soft, about 12 minutes.
Stir every so often.
Add chopped garlic.
Cook for 1 minute.
Stir in tomato paste.
Cook, till tomato paste is caramelized, 2–3 minutes.
Stir the whole time.
Add bay leaves and wine.
Stir, scraping up any browned bits.
Mix in porcini, slowly pouring porcini soaking liquid in pan but leaving any sediment behind.
Bring to a simmer.
Heat till liquid is reduced by half, around 10 minutes.
Stir in broth.
Cook, until reduced by half, about 45 minutes.
Stir every so often.
Strain mixture into a large pot.
Bring to a boil.
Discard solids in strainer.
Stir cornstarch and 2 ½ tbsp.
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.
Turn the oven on to 450°.
Toss vegetables and pearl onions with rest of the 2 ½ tbsp.
Rosemary sprigs, 6 garlic cloves and Oil in a large bowl.
Season with salt and pepper.
Split it between 2 rimmed baking sheets.
Roast, until soft, 20–25 minutes.
Stir when.
Move garlic cloves to a small bowl.