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Vegetable Shepherd's Pie


Vegetable Shepherd's Pie Recipe

Ingredients:
  • 3 pounds russet potatoes, unpeeled
  • 3 pounds Yukon Gold potatoes, unpeeled
  • 1/2 cup (1 stick) unsalted butter, cut into 1/2" cubes
  • 1 1/2-2 cups whole milk, warmed
  • Kosher salt
  • 1 ounce dried porcini mushrooms
  • 3/4 cup brown or French green lentils
  • 6 garlic cloves, divided, plus 2 tablespoons chopped garlic
  • 1 teaspoon kosher salt plus more
  • 5 tablespoons olive oil, divided
  • 3 cups coarsely chopped onions
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 2 cups dry white wine
  • 8 cups vegetable broth
  • 2 tablespoons cornstarch
  • 2 tablespoons gluten-free white miso or 2 teaspoons gluten-free tamari soy sauce
  • Freshly ground black pepper
  • 12 cups 1/2" pieces peeled fall vegetables (such as squash, turnips, carrots, and parsnips)
  • 1 cup frozen pearl onions, thawed, halved
  • 2 4" rosemary sprigs
  • 2 cups bite-size pieces mixed fresh mushrooms
  • 1/4 cup chopped mixed fresh herb (such as parsley, chives, and sage)
Directions:
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