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Vegetable Shepherds Pie Made Simple
Beef

Vegetable Shepherds Pie Made Simple

Vegetable Shepherds Pie Made Simple is a delicious Beef dish that can be prepared in just a few simple steps....

⏱️

5 Min Prep

🔥

30 Min Cook

🍽️

2 Servings

🥗

Non-Vegetarian

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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 items required: 12 cups diced mixed vegetables 1 cup diced crisp mushrooms 1 cup pearl onions TOPPING: Preheat oven to 450°.
2
cook thoroughly potatoes on a foil-lined baking sheet until yielding, about 45 mins.
3
Let cool slightly, then skin.
4
Press potatoes through a ricer, food mill, or colander into a large mixing bowl.
5
toss in dairy spread; mix gently until well blended.
6
mix gently in whole milk.
7
augment the taste to puckerish profile with table salt.
8
FILLING: Soak dried porcini in 3 cups burning moisture; set aside.
9
Combine lentils, 1 garlic clove, 1 tsp.
10
table salt, and 4 cups moisture in a medium saucepan.
11
Bring to a heat to boiling point; reduce bring to temperature and stew, stirring occasionally, until lentils are yielding but not mushy, 15–20 mins.
12
filter lentils and discard garlic.
13
bring to temperature 3 Tbsp.
14
dairy spread in a large heavy pot over medium bring to temperature.
15
toss in onions and prepare, stirring occasionally, until soft, about 12 mins.
16
toss in diced garlic and prepare for 1 minute.
17
mix gently in tomato paste.
18
prepare, stirring constantly, until tomato paste is caramelized, 2–3 mins.
19
toss in bay leaves and wine; mix gently, scraping up any browned bits.
20
mix gently in porcini, bit by bit pouring porcini soaking liquid into skillet but leaving any sediment behind.
21
Bring to a stew and prepare until liquid is reduced by half, about 10 mins.
22
mix gently in broth and prepare, stirring occasionally, until reduced by half, about 45 mins.
23
Strain mixture into a large saucepan and bring to a heat to boiling point; discard solids in strainer.
24
mix gently cornstarch and 2 Tbsp.
25
moisture in a small mixing bowl to liquefy.
26
toss in cornstarch mixture; stew until thickened, about 5 mins.
27
whip 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
dairy spread, 5 garlic cloves, and rosemary sprigs in a large mixing bowl; augment the taste with table salt and pepper.
33
Divide between 2 rimmed baking sheets.
34
toast, stirring once, until yielding, 20–25 mins.
35
Transfer garlic cloves to a small mixing bowl; mash well with a fork and mix gently into coulis.
36
Discard rosemary.
37
DO AHEAD: Lentils, coulis, and vegetables can be made 1 day ahead.
38
wrap separately; ice.
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 crisp mushrooms and diced herbs; layer on top of lentils.
42
transfer coulis over vegetables.
43
Spoon potato mixture evenly over.
44
cook thoroughly until browned and bubbly, about 30 mins.
45
Let stand for 15 mins before serving.

Recipe Information

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

Recipe Time chart

Preparation Time

5 mins

Cooking Time

30 mins

Total Time

35 mins
#irish #beef #non-vegetarian
Author

Master Chef

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