Beef
Best Vegetable Shepherds Pie Recipe
This version of Best Vegetable Shepherds Pie Recipe is flavorful, easy to prepare and suitable for traditional Beef configurations....
⏱️
16 Min Prep
🔥
23 Min Cook
🍽️
3 Servings
🥗
Non-Vegetarian
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
- Bay Leaves
- Olive Oil
- 2 cups Dry White Wine
- 8 cups Vegetable Stock
- 2 tbsp Cornstarch
- 2 tsp Soy Sauce
- 2 sprigs Rosemary
- Parsley
- Sage
- Chives
Instructions
1
toss in fixings:
12 cups minced mixed vegetables
1 cup minced just-picked mushrooms
1 cup pearl onions
TOPPING:
Preheat oven to 450°.
2
oven-cook potatoes on a foil-lined baking sheet until soft, about 45 mins.
3
Let cool slightly, then strip.
4
Press potatoes through a ricer, food mill, or colander into a large dish.
5
toss in shortening; swirl around until well blended.
6
swirl around in dairy liquid.
7
augment the taste to palate with table salt.
8
FILLING:
Soak dried porcini in 3 cups fiery aqua; set aside.
9
Combine lentils, 1 garlic clove, 1 tsp.
10
table salt, and 4 cups aqua in a medium saucepan.
11
Bring to a bring to a stew; reduce toasty and stew, stirring occasionally, until lentils are soft but not mushy, 15–20 mins.
12
filter lentils and discard garlic.
13
toasty 3 Tbsp.
14
fat in a large heavy pot over medium toasty.
15
toss in onions and oven-cook, stirring occasionally, until soft, about 12 mins.
16
toss in minced garlic and oven-cook for 1 minute.
17
swirl around in tomato paste.
18
oven-cook, stirring constantly, until tomato paste is caramelized, 2–3 mins.
19
toss in bay leaves and wine; swirl around, scraping up any browned bits.
20
swirl around in porcini, bit by bit pouring porcini soaking liquid into wok but leaving any sediment behind.
21
Bring to a stew and oven-cook until liquid is reduced by half, about 10 mins.
22
swirl around in broth and oven-cook, stirring occasionally, until reduced by half, about 45 mins.
23
Strain mixture into a large saucepan and bring to a bring to a stew; discard solids in strainer.
24
swirl around cornstarch and 2 Tbsp.
25
aqua in a small dish to infuse.
26
toss in cornstarch mixture; stew until thickened, about 5 mins.
27
beat in miso.
28
augment the taste coulis with table salt and pepper.
29
Set aside.
30
Preheat oven to 450°.
31
Toss vegetables and pearl onions with remaining 2 Tbsp.
32
fat, 5 garlic cloves, and rosemary sprigs in a large dish; augment the taste with table salt and pepper.
33
Divide between 2 rimmed baking sheets.
34
char, stirring once, until soft, 20–25 mins.
35
Transfer garlic cloves to a small dish; mash well with a fork and swirl around into coulis.
36
Discard rosemary.
37
DO AHEAD: Lentils, coulis, and vegetables can be made 1 day ahead.
38
put a lid on separately; cool down.
39
Arrange lentils in an even layer in a 3-qt.
40
baking dish; set dish on a foil-lined rimmed baking sheet.
41
Toss roasted vegetables with just-picked mushrooms and minced herbs; layer on top of lentils.
42
stream in coulis over vegetables.
43
Spoon potato mixture evenly over.
44
oven-cook until browned and bubbly, about 30 mins.
45
Let stand for 15 mins before serving.
Recipe Information
Cuisine
Irish
Irish
Course
Beef
Beef
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
39 mins
39 mins
Recipe Time chart
Preparation Time
16 minsCooking Time
23 minsTotal Time
39 minsMaster Chef
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