Vegetable Shepherds Pie

Instructions

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

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.

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

Combine lentils, 1 garlic clove, 1 tsp. 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, 15–20 minutes.

Drain lentils and discard garlic.

Heat 3 Tbsp. 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 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.

Preheat oven to 450°.

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