Vegetable Shepherds Pie

Instructions

1- Add Ingredients: 12 cups chopped mixed vegetables 1 cup chopped fresh mushrooms 1 cup pearl onions TOPPING: Preheat oven to 450°.

2- Bake potatoes on a foil-lined baking sheet until tender, about 45 minutes.

3- Let cool slightly, then peel.

4- Press potatoes through a ricer, food mill, or colander into a large bowl.

5- Add butter; stir until well blended.

6- Stir in milk.

7- Season to taste with salt.

8- FILLING: Soak dried porcini in 3 cups hot water; set aside.

9- Combine lentils, 1 garlic clove, 1 tsp.

10- salt, and 4 cups water in a medium saucepan.

11- Bring to a boil; reduce heat and simmer, stirring occasionally, until lentils are tender but not mushy, 15–20 minutes.

12- Drain lentils and discard garlic.

13- Heat 3 Tbsp.

14- oil in a large heavy pot over medium heat.

15- Add onions and cook, stirring occasionally, until soft, about 12 minutes.

16- Add chopped garlic and cook for 1 minute.

17- Stir in tomato paste.

18- Cook, stirring constantly, until tomato paste is caramelized, 2–3 minutes.

19- Add bay leaves and wine; stir, scraping up any browned bits.

20- Stir in porcini, slowly pouring porcini soaking liquid into pan but leaving any sediment behind.

21- Bring to a simmer and cook until liquid is reduced by half, about 10 minutes.

22- Stir in broth and cook, stirring occasionally, until reduced by half, about 45 minutes.

23- Strain mixture into a large saucepan and bring to a boil; discard solids in strainer.

24- Stir cornstarch and 2 Tbsp.

25- water in a small bowl to dissolve.

26- Add cornstarch mixture; simmer until thickened, about 5 minutes.

27- Whisk in miso.

28- Season sauce with salt and pepper.

29- Set aside.

30- Preheat oven to 450°.

31- Toss vegetables and pearl onions with remaining 2 Tbsp.

32- oil, 5 garlic cloves, and rosemary sprigs in a large bowl; season with salt and pepper.

33- Divide between 2 rimmed baking sheets.

34- Roast, stirring once, until tender, 20–25 minutes.

35- Transfer garlic cloves to a small bowl; mash well with a fork and stir into sauce.

36- Discard rosemary.

37- DO AHEAD: Lentils, sauce, and vegetables can be made 1 day ahead.

38- Cover separately; chill.

39- Arrange lentils in an even layer in a 3-qt.

40- baking dish; set dish on a foil-lined rimmed baking sheet.

41- Toss roasted vegetables with fresh mushrooms and chopped herbs; layer on top of lentils.

42- Pour sauce over vegetables.

43- Spoon potato mixture evenly over.

44- Bake until browned and bubbly, about 30 minutes.

45- Let stand for 15 minutes before serving.