Vegetable Shepherd's Pie

Steps

1. 1

   Preheat the oven to 450°F 232 °C · 450 °F · Gas 8 · High heat (230°C 230 °C · 446 °F · Gas 8 · High heat). Bake the potatoes on a foil-lined baking sheet until tender, about 45 minutes. Let cool slightly, then peel. Mash the potatoes with salted butter, stir in milk, and season with salt.

2. 2

   For the filling, soak the dried porcini in 3 cups of hot water; set aside. In a separate pot, simmer lentils with 1 garlic clove, 1 teaspoon salt, and 4 cups water until tender but not mushy, about 15–20 minutes. Drain and discard the garlic.

3. 3

   Heat 3 tablespoons olive oil in a large heavy pot over medium heat. Add onions and cook, stirring occasionally, until soft, about 12 minutes. Add chopped garlic and cook for 1 minute. Stir in tomato puree and cook for 2–3 minutes until slightly caramelized.

4. 4

   Add bay leaves and wine; stir, scraping up browned bits. Stir in porcini, slowly pouring the soaking liquid into the pan while leaving any sediment behind. Bring to a simmer and cook until liquid is reduced by half, about 10 minutes. Stir in vegetable stock and cook, stirring occasionally, until reduced by half, about 45 minutes.

5. 5

   Strain the mixture into a large saucepan and bring to a boil; discard solids in the strainer. Dissolve cornstarch in 2 tablespoons water and whisk into the sauce; simmer until thickened, about 5 minutes. Whisk in miso paste and season sauce with salt and pepper. Set aside.

6. 6

   Preheat oven again to 450°F 232 °C · 450 °F · Gas 8 · High heat. Toss the vegetables and pearl onions with remaining 2 tablespoons oil, 5 garlic cloves, and rosemary; season with salt and pepper. Divide between two rimmed baking sheets and roast until tender, 20–25 minutes. Transfer garlic cloves to a small bowl and mash well; stir into the sauce. Discard rosemary.

7. 7

   DO AHEAD: Lentils, sauce, and vegetables can be made 1 day ahead. Cover separately and chill.

8. 8

   Arrange lentils in an even layer in a 3-quart baking dish set on a foil-lined rimmed baking sheet. Top with roasted vegetables and fresh mushrooms; layer on top of lentils. Pour sauce over vegetables. Spoon the mashed potato mixture evenly over the top.

9. 9

   Bake until browned and bubbly, about 30 minutes. Let stand for 15 minutes before serving.