Vegetable Shepherds Pie

Directions

• Preheat oven to 450°F (230°C).
• Bake whole potatoes on a foil-lined sheet until tender, about 45 minutes; let cool slightly, peel and press through a ricer or mill into a bowl.
• Add butter to the potatoes and stir until blended, stir in milk and season to taste with salt to make mashed potato topping.
• Soak dried porcini in 3 cups hot water and set aside (if using).
• Combine lentils, 1 garlic clove, 1 tsp salt and 4 cups water in a saucepan; bring to a boil then simmer 15–20 minutes until tender; drain and discard the garlic.
• Heat 3 tbsp oil in a large pot over medium; add chopped onions and cook until soft, about 12 minutes.
• Add chopped garlic (portion) and cook 1 minute, stir in tomato paste and cook until caramelized 2–3 minutes.
• Add bay leaves and wine, scraping browned bits, then add porcini and pouring in soaking liquid slowly leaving sediment; simmer until reduced by half (~10 minutes).
• Stir in broth and cook until reduced by half, about 45 minutes.
• Strain mixture into a saucepan, discard solids; dissolve cornstarch in 2 tbsp water and add, simmer until thickened ~5 minutes.
• Whisk in miso or substitute (if available) and season sauce with salt and pepper; set aside.
• Toss mixed vegetables and pearl onions with remaining 2 tbsp oil, remaining 5 garlic cloves and rosemary sprigs; season with salt and pepper and roast on baking sheets 20–25 minutes until tender.
• Remove and mash roasted garlic cloves then stir into the sauce; discard rosemary.
• Arrange cooked lentils in an even layer in a 3-qt baking dish.
• Toss roasted vegetables with fresh mushrooms and chopped herbs (parsley, sage, chives) and layer over lentils.
• Pour sauce over vegetables and spoon mashed potato mixture evenly over the top.
• Bake until browned and bubbly about 30 minutes; let stand 15 minutes before serving.