Vegetable Shepherds Pie

By Cookbook Directory

Recipe overview

Timing details are not provided for this recipe.

A comforting and hearty vegetable shepherd's pie featuring a rich lentil and vegetable filling topped with creamy mashed potatoes. This recipe combines savory herbs and aromatic vegetables in a thick, flavorful sauce for a satisfying meal.

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Serves:
Irish
Baking
Vegetarian
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Ingredients

Units: imperial

  • 3 lbs - Potatoes (Lbs)
  • 3 lbs - Small Potatoes (Lbs)
  • 0.5 cup - Salted Butter
  • 1 oz - Mushrooms
  • 0.75 cup - Brown Lentils
  • 6 cloves - Garlic (cloves)
  • 1 teaspoon - Kosher Salt (tsp)
  • 3 cups - Onion (cups)
  • 2 tablespoons - Tomato Puree (tbsp)
  • Bay Leaves
  • Olive Oil
  • 2 cups - Dry White Wine (cups)
  • 8 cups - Vegetable Stock (cups)
  • 2 tablespoons - Cornstarch (tbsp)
  • 2 teaspoons - Soy Sauce (tsp)
  • 2 sprigs - Rosemary
  • Parsley
  • Sage
  • Chives

Instructions

Part 1: Prepare the Lentil Filling

  1. Combine 0.75 cup Brown Lentils, 1 Garlic clove, 1 teaspoon Kosher Salt, and 4 cups water in a medium saucepan.

  2. Bring the mixture to a boil over high heat.

  3. Reduce heat and simmer, stirring occasionally, for 15-20 minutes, or until the lentils are tender but not mushy.

  4. Drain the cooked lentils and discard the garlic clove. Set aside.

Part 2: Prepare the Sauce Base

  1. Heat 3 tablespoons of Olive Oil in a large heavy pot over medium heat.

  2. Add 3 cups of chopped Onion to the pot. Cook, stirring occasionally, until the onions are soft, about 12 minutes.

  3. Add 5 chopped Garlic cloves (remaining after 1 used for lentils) and cook for 1 minute.

  4. Stir in 2 tablespoons of Tomato Puree. Cook, stirring constantly, until the tomato puree darkens and caramelizes, for 2-3 minutes.

  5. Add Bay Leaves and 2 cups Dry White Wine to the pot. Stir well, scraping up any browned bits from the bottom of the pot.

  6. Bring the mixture to a simmer and cook until the liquid volume is reduced by half, about 10 minutes.

  7. Stir in 8 cups Vegetable Stock. Cook, stirring occasionally, until the liquid volume is reduced by half, about 45 minutes.

  8. Strain the mixture into a large saucepan, discarding any solid ingredients from the strainer. Bring the liquid to a boil.

  9. In a small bowl, dissolve 2 tablespoons Cornstarch in 2 tablespoons of water.

  10. Add the cornstarch mixture to the boiling liquid. Simmer until the sauce thickens, about 5 minutes.

  11. Stir in 2 teaspoons Soy Sauce. Season the sauce with salt to taste. Set aside.

Part 3: Prepare and Roast Vegetables

  1. Preheat your oven to 450 degrees Fahrenheit.

  2. In a large bowl, combine 1 ounce Mushrooms and any desired chopped herbs (Parsley, Sage, Chives).

  3. Toss these vegetables with 2 sprigs Rosemary and the remaining 2 tablespoons Olive Oil. Season with salt.

  4. Divide the seasoned vegetables onto 2 rimmed baking sheets.

  5. Roast in the preheated oven for 20-25 minutes, stirring once during cooking, until tender.

  6. Discard the rosemary sprigs. Set the roasted vegetables aside.

Part 4: Prepare the Potato Topping

  1. Preheat your oven to 450 degrees Fahrenheit.

  2. Place 3 lbs Potatoes and 3 lbs Small Potatoes on a foil-lined baking sheet.

  3. Bake in the preheated oven until tender, about 45 minutes.

  4. Allow the baked potatoes to cool slightly, then peel them.

  5. Press the peeled potatoes through a ricer, food mill, or colander into a large bowl.

  6. Add 0.5 cup Salted Butter to the potatoes; stir until well blended.

  7. Season the potato topping with salt to taste.

Part 5: Assemble and Bake the Pie

  1. Arrange the cooked Brown Lentils in an even layer at the bottom of a 3-quart baking dish.

  2. Place the baking dish on a foil-lined rimmed baking sheet.

  3. Combine the roasted Mushrooms and herbs. Layer this mixture evenly on top of the lentils.

  4. Pour the prepared sauce evenly over the layered vegetables.

  5. Spoon the potato topping mixture evenly over the sauce, spreading to cover completely.

  6. Bake in the 450 degree Fahrenheit oven until the topping is browned and bubbly, about 30 minutes.

  7. Remove from oven and let the pie stand for 15 minutes before serving.