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Vegetable Shepherds Pie Recipe At Home
Beef

Vegetable Shepherds Pie Recipe At Home

This version of Vegetable Shepherds Pie Recipe At Home is flavorful, easy to prepare and suitable for traditional Beef configurations....

⏱️

5 Min Prep

🔥

12 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 cut up mixed vegetables 1 cup cut up 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 moments.
3
Let cool slightly, then pare.
4
Press potatoes through a ricer, food mill, or colander into a large dish.
5
mix in shortening; swirl around until well blended.
6
swirl around in dairy liquid.
7
masala condiment 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 fiery up and stew, stirring occasionally, until lentils are yielding but not mushy, 15–20 moments.
12
filter lentils and discard garlic.
13
fiery up 3 Tbsp.
14
cooking oil in a large heavy pot over medium fiery up.
15
mix in onions and cook thoroughly, stirring occasionally, until soft, about 12 moments.
16
mix in cut up garlic and cook thoroughly for 1 minute.
17
swirl around in tomato paste.
18
cook thoroughly, 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, gradually pouring porcini soaking liquid into cooking vessel but leaving any sediment behind.
21
Bring to a stew and cook thoroughly until liquid is reduced by half, about 10 moments.
22
swirl around in broth and cook thoroughly, stirring occasionally, until reduced by half, about 45 moments.
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 liquefy.
26
mix in cornstarch mixture; stew until thickened, about 5 moments.
27
beat in miso.
28
masala condiment condiment dip 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; masala condiment with table salt and pepper.
33
Divide between 2 rimmed baking sheets.
34
dehydrated-fry, stirring once, until yielding, 20–25 moments.
35
Transfer garlic cloves to a small dish; mash well with a fork and swirl around into condiment dip.
36
Discard rosemary.
37
DO AHEAD: Lentils, condiment dip, 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 cut up herbs; layer on top of lentils.
42
transfer condiment dip 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
17 mins

Recipe Time chart

Preparation Time

5 mins

Cooking Time

12 mins

Total Time

17 mins
#irish #beef #non-vegetarian
Author

Master Chef

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