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Vegetable Shepherds Pie Made Easy
Beef

Vegetable Shepherds Pie Made Easy

If you enjoy authentic Vegetable Shepherds Pie Made Easy cuisine, this homemade Beef recipe is worth trying at home....

⏱️

5 Min Prep

🔥

20 Min Cook

🍽️

4 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
mix in elements: 12 cups diced mixed vegetables 1 cup diced just-picked mushrooms 1 cup pearl onions TOPPING: Preheat oven to 450°.
2
cook thoroughly potatoes on a foil-lined baking sheet until succulent, about 45 moments.
3
Let cool slightly, then skin.
4
Press potatoes through a ricer, food mill, or colander into a large dish.
5
mix in dairy spread; swirl around until well blended.
6
swirl around in dairy liquid.
7
savor to sharp profile with table salt.
8
FILLING: Soak dried porcini in 3 cups scalding liquid; set aside.
9
Combine lentils, 1 garlic clove, 1 tsp.
10
table salt, and 4 cups liquid in a medium saucepan.
11
Bring to a heat to boiling point; reduce bring to temperature and bubble gently, stirring occasionally, until lentils are succulent but not mushy, 15–20 moments.
12
strain lentils and discard garlic.
13
bring to temperature 3 Tbsp.
14
cooking oil in a large heavy pot over medium bring to temperature.
15
mix in onions and bubble gently, stirring occasionally, until soft, about 12 moments.
16
mix in diced garlic and bubble gently for 1 minute.
17
swirl around in tomato paste.
18
bubble gently, stirring constantly, until tomato paste is caramelized, 2–3 moments.
19
mix 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 cooking vessel but leaving any sediment behind.
21
Bring to a bubble gently and bubble gently until liquid is reduced by half, about 10 moments.
22
swirl around in broth and bubble gently, stirring occasionally, until reduced by half, about 45 moments.
23
Strain mixture into a large saucepan and bring to a heat to boiling point; discard solids in strainer.
24
swirl around cornstarch and 2 Tbsp.
25
liquid in a small dish to liquefy.
26
mix in cornstarch mixture; bubble gently until thickened, about 5 moments.
27
beat in miso.
28
savor gravy with table salt and pepper.
29
Set aside.
30
Preheat oven to 450°.
31
Toss vegetables and pearl onions with remaining 2 Tbsp.
32
cooking oil, 5 garlic cloves, and rosemary sprigs in a large dish; savor with table salt and pepper.
33
Divide between 2 rimmed baking sheets.
34
bake, stirring once, until succulent, 20–25 moments.
35
Transfer garlic cloves to a small dish; mash well with a fork and swirl around into gravy.
36
Discard rosemary.
37
DO AHEAD: Lentils, gravy, and vegetables can be made 1 day ahead.
38
put a lid on separately; keep cold.
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 diced herbs; layer on top of lentils.
42
stream in gravy over vegetables.
43
Spoon potato mixture evenly over.
44
cook thoroughly until browned and bubbly, about 30 moments.
45
Let stand for 15 moments before serving.

Recipe Information

Cuisine
Irish
Course
Beef
Diet
Non-Vegetarian
Total Time
25 mins

Recipe Time chart

Preparation Time

5 mins

Cooking Time

20 mins

Total Time

25 mins
#irish #beef #non-vegetarian
Author

Master Chef

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