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.
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