Vegetable Shepherds Pie

Beef · Irish classic.

Ingredients

• 3 Lbs Potatoes
• 3 Lbs Small Potatoes
• 1/2 cup Salted Butter
• 1 oz Mushrooms
• 3/4 cup Brown Lentils
• 6 cloves Garlic
• 1 tsp Kosher Salt
• 3 cups Onion
• 2 tbsp Tomato Puree
• to taste Bay Leaves
• to taste Olive Oil
• 2 cups Dry White Wine
• 8 cups Vegetable Stock
• 2 tbsp Cornstarch
• 2 tsp Soy Sauce
• 2 sprigs Rosemary
• to taste Parsley
• to taste Sage
• to taste Chives

Method

1. Prep and chop — Add Ingredients: 12 cups chopped mixed vegetables
2. Prep and chop — 1 cup chopped fresh mushrooms 1 cup pearl onions TOPPING:
3. Preheat the oven — Preheat oven to 450°. Bake potatoes on a foil-lined baking sheet until tender, about 45 minutes.
4. Continue cooking — Let cool slightly, then peel. Press potatoes through a ricer, food mill, or colander into a large bowl.
5. Stir — Add butter; stir until well blended. Stir in milk.
6. Season — Season to taste with salt. FILLING: Soak dried porcini in 3 cups hot water; set aside.
7. Continue cooking — Combine lentils, 1 garlic clove, 1 tsp. salt, and 4 cups water in a medium saucepan.
8. Bring to a boil — Bring to a boil; reduce heat and simmer, stirring occasionally, until lentils are tender but not mushy, 15–20 minutes.
9. Heat the pan — Drain lentils and discard garlic. Heat 3 Tbsp. oil in a large heavy pot over medium heat.
10. Stir — Add onions and cook, stirring occasionally, until soft, about 12 minutes.
11. Prep and chop — Add chopped garlic and cook for 1 minute. Stir in tomato paste.
12. Stir — Cook, stirring constantly, until tomato paste is caramelized, 2–3 minutes.

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