Lentils and mushrooms add a delightful meaty texture to this vegetarian take on shepherd’s pie. It’s a savory and filling meal that’s easy to prepare ahead of time.

Recipe by: Bon Appetit

INGREDIENTS

Topping

  • 3 pounds russet potatoes, unpeeled
  • 3 pounds Yukon Gold potatoes, unpeeled
  • ½ cup (1 stick) unsalted butter, cut into ½” cubes
  • Kosher salt

Filling

  • 1 ounce dried porcini mushrooms
  • ¾ cup brown or French green lentils
  • 6 garlic cloves, divided, plus 2 Tbsp. chopped garlic
  • 1 teaspoon kosher salt plus more for seasoning
  • 5 tablespoons olive oil, divided
  • 3 cups coarsely chopped onions
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 2 cups dry white wine
  • 8 cups vegetable broth
  • 2 tablespoons cornstarch
  • 2 tablespoons gluten-free white miso or 2 tsp. gluten-free tamari soy sauce
  • Freshly ground black pepper
  • 12 cups ½-inch pieces peeled fall vegetables (such as squash, turnips, carrots, and parsnips)
  • 1 cup frozen pearl onions, thawed, halved
  • 2 4-inch sprigs rosemary
  • 2 cups bite-size pieces mixed fresh mushrooms
  • ¼ cup chopped mixed fresh herbs (such as parsley, chives, and sage)

For full recipe click here.

The featured image is a stock photo by Marco Verch on Flickr meant to represent this dish.