A Humble Vegetable Shepherd's Pie

There's something deeply comforting about a shepherd's pie. It’s the kind of meal that feels like a warm hug at the end of a long day. This version, passed down in my family, skips the meat but loses none of that rich, soul-satisfying depth. It’s a bit of a project, I won’t lie, but every minute spent building its layers of flavor is a labor of love. It’s our go-to for using up the week’s vegetables, making it a little different each time, but always wonderfully familiar.

Gathering Your Ingredients

This isn't a recipe to be fussy about. The "12 cups of mixed vegetables" is really just a guideline for what you have on hand. Carrots, parsnips, celery, and peas are all wonderful here.

• For the Topping: 4 large potatoes, 4 tbsp butter, 1/2 cup warm milk, salt to taste
• For the Filling: 1 cup brown or green lentils, 1 oz dried porcini mushrooms, 3 cups hot water, 1 cup pearl onions, 12 cups chopped mixed vegetables, 1 cup chopped fresh mushrooms, 6-8 garlic cloves, 1 large onion (chopped), 2 tbsp tomato paste, 1/2 cup red wine, 4 cups vegetable broth, 2 tsp miso paste, 2 tsp cornstarch, a few sprigs of fresh rosemary, 5 tbsp olive oil, 2 bay leaves, salt and pepper

Crafting the Hearty Filling

The magic of this pie is in its rich, savory filling. It’s built slowly, layer by layer.

• First, soak the dried porcini in the hot water. This creates a deeply flavorful mushroom broth we'll use later.
• Simmer the lentils with a clove of garlic and salt until they're tender but still hold their shape. Drain them and set aside.
• In your largest pot, slowly cook the chopped onions in olive oil until they're soft and sweet. Add garlic and tomato paste, letting it caramelize for a minute to deepen its flavor.
• Deglaze the pot with red wine, scraping up all those tasty browned bits. Stir in the porcini mushrooms and their soaking liquid (being careful to leave any grit behind). Add the broth and let it all simmer and reduce until it’s intensely flavorful.
• Strain this liquid and thicken it slightly with a cornstarch slurry, then whisk in the miso for a hit of umami. This is your secret sauce!
• Meanwhile, toss all those chopped vegetables and pearl onions with oil, whole garlic cloves, and rosemary. Roast them until they're tender and kissed with brown spots. The roasted garlic gets mashed right into the sauce, making it incredible.

Bringing It All Together

Now for the fun part: assembly. This is where the promise of a great meal becomes real.