We followed this recipe, but made several modifications: https://www.seriouseats.com/recipes/2012/11/mushroom-and-root-vegetable-shepherds-pie-recipe.html First, we seasoned the mushrooms and the vegetables separately with a few sprigs each marjoram and thyme, 1-2 Tbsp olive oil, and a little salt and pepper. In addition to oven-roasting 6 oz cremini mushrooms (halved or quartered for uniform size) for 30 mins, we oven-roasted 1 butternut squash, 1 jicama, 2 carrots (each peeled and cut into ½” dice) with 3 shallots, peeled and rough-cut, for 40 mins. Second, we added lentils to the filling: we brought ½ cup dried green lentils and 1 ½ cups water to a boil, and then reduced to a simmer and covered for 20 mins. We drained the boiled lentils and later added them to the filling. Third, we added porcini mushrooms for flavor: we soaked 1 oz dried porcini mushrooms in 3 cups hot water and set aside; we then cut the mushrooms and added both the porcini mushrooms and soaking water (instead of the 3 cups vegetable broth) to the sauce. Fourth, instead of leeks, we sautéed 4 shallots (minced) and 4 minced stalks celery in a combo of olive oil and butter. Fifth, instead of rosemary and sage for the sauce, we used marjoram, thyme and a bay leaf. Sixth, for the mashed potato topping, we used 2 – 2 ½ lbs Yukon potatoes, which we peeled and boiled until fork-tender, and then mashed with 2 Tbsp unsalted butter, ¼ cup milk, and some salt and pepper. Finally, once we combined the roasted mushrooms and vegetables with the sauce, we seasoned with 1 Tbsp Worcestershire sauce (omit this if you are vegetarian), 1 Tbsp balsamic vinegar, and 1 ½ tsp soy sauce. This recipe turned out well, but it took a long time to make. (July 2016)
Note: The jicama added a succulent crunch to the filling, similar to (but less delicate than) water chestnuts.
Cooking Adventures 