Vegetable Shepherd's Pie
A hearty, comforting shepherd's pie with a rich lentil and roasted vegetable filling, topped with creamy mashed potatoes. Perfect for a satisfying vegetarian dinner.
Ingredients
-
Dry White Wineβ 468.5 g π§ 473.2 ml π₯ 2 cup
-
Potatoesβ 450 g π₯ 3 pcs
-
Small Potatoesβ 450 g 3 pcs
-
Onionβ 674.3 g π§ 4Β½ pcs
-
Olive Oilβ 30 g π§ 32.6 ml π₯ 2ΒΌ tbsp
-
Brown Lentilsβ 75 g π§ 88.2 ml π₯ 6 tbsp
-
Salted Butterβ 15 g π§ 15.8 ml π₯ 1 tbsp
-
Vegetable Stockβ 1.91 kg π§ 1.89 L π₯ 8 cup
-
Cornstarchβ 19.2 g π§ 29.6 ml π₯ 2 tbsp
-
Garlicβ 30 g π§ 6 pcs
-
Tomato Pureeβ 31.9 g π§ 29.6 ml π₯ 2 tbsp
-
Sageβ 3 g π§ 6 ml π₯ 1ΒΌ tsp
-
Soy Sauceβ 11.8 g π§ 9.9 ml π₯ 2 tsp
-
Mushroomsβ 29.6 g 1Β½ pcs
-
Bay Leavesβ 2 g π§ 4 ml π₯ ΒΎ tsp
-
Parsleyβ 15 g β pcs
-
Rosemaryβ 4 g π§ 8 ml π₯ 1β tsp
-
Chivesβ 10 g None
-
Kosher Saltβ 5.9 g π§ 4.9 ml π₯ 1 tsp
Total nutrition
2240 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Preheat the oven to 230Β°C. Bake the potatoes on a foil-lined baking sheet until tender, about 45 minutes. Let cool slightly, then peel. Press the potatoes through a ricer, food mill, or colander into a large bowl. Add 115g salted butter and stir until well blended, then stir in a splash of milk. Season to taste with salt and set aside.
- Soak the dried porcini mushrooms in 700ml hot water and set aside. Combine the brown lentils, 1 garlic clove, 1 tsp kosher salt, and 950ml water in a medium saucepan. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the lentils are tender but not mushy, 15β20 minutes. Drain the lentils and discard the garlic.
- Heat 45ml olive oil in a large heavy pot over medium heat. Add the onions and cook, stirring occasionally, until soft, about 12 minutes. Add the remaining chopped garlic and cook for 1 minute. Stir in the tomato purΓ©e and cook, stirring constantly, until caramelised, 2β3 minutes.
- Add the bay leaves and 475ml dry white wine, stirring and scraping up any browned bits from the bottom of the pot. Slowly stir in the soaked porcini along with their soaking liquid, leaving any sediment behind. Bring to a simmer and cook until reduced by half, about 10 minutes. Stir in 1.9 litres vegetable stock and cook, stirring occasionally, until reduced by half again, about 45 minutes.
- Strain the mixture into a large saucepan, discarding the solids. Bring to a boil. Dissolve 30g cornstarch in 30ml water and stir into the sauce; simmer until thickened, about 5 minutes. Whisk in 10ml soy sauce and season with salt and pepper. Set aside.
- Toss approximately 1.4kg of chopped mixed vegetables, 1 cup pearl onions, the remaining 5 garlic cloves, and 30ml olive oil in a large bowl; season with salt and pepper. Divide between 2 rimmed baking sheets and roast at 230Β°C, stirring once, until tender, 20β25 minutes. Transfer the roasted garlic cloves to a small bowl, mash well with a fork, and stir into the sauce. Discard the rosemary sprigs.
- Arrange the cooked lentils in an even layer in a 3-litre baking dish set on a foil-lined rimmed baking sheet. Toss the roasted vegetables with 30g fresh chopped mushrooms and a generous handful of chopped fresh parsley, sage, and chives, then layer over the lentils. Pour the sauce evenly over the vegetables, then spoon the mashed potato mixture on top, spreading it to cover.
- Bake at 230Β°C until browned and bubbly, about 30 minutes. Let stand for 15 minutes before serving.
Source:
TheMealDB
β¨ Sign up to rate this recipe and get a personalized feed