First, we soaked 1 oz dried porcini in 1.5 cups hot water. We roasted a variety of vegetables (about 8 cups), cut into bite-sized chunks and lightly tossed in canola oil at 425 (or 450, as needed): 3 parsnips, 2 carrots, ½ cauliflower, 1 red bell pepper, and 8 oz mushrooms until caramelized (about 25 mins). Separately, we cooked ¾ cups lentils in 4 cups water with 1 clove garlic; brought to a boil then simmered for 15 mins, and then drained and removed the garlic clove. Second, we sauteed one diced onion and 4 diced celery stalks in 1 Tbsp olive oil plus 1 Tbsp butter, then added 4 minced garlic cloves and a few sprigs finely diced rosemary and thyme leaves, 3 Tbsp tomato paste, and 1 cup red wine to deglaze. We added 1.5 cups porcini liquid (including minced porcini) and 4 cups low-sodium beef broth (4 cups hot water with 1.5 tsp Better Than Bouillon beef flavor) mixed with 1 Tbsp white miso, and then we cooked on medium until reduced by half. We added 1 tsp Worchestershire sauce, 1 tsp balsamic vinegar, and ½ tsp soy sauce for umami. Once reduced, we thickened with 1 Tbsp cornstarch mixed with 1 Tbsp water. Third, while the sauce was simmering, we made mashed potatoes from 4 russet potatoes, 2 Tbsp unsalted butter, and ¼ cup hot milk, seasoned with a little salt and black pepper (basic recipe here: https://piglettedc.tumblr.com/post/133996295246/simple-mashed-potatoes-this-is-a-recipe-from-my). Fourth, we sauteed about 4 oz kale (stems removed) in 1 tsp olive oil until lightly cooked. We combined the kale, drained lentils, roasted vegetables, and the thickened sauce. We lightly coated a 12×9 glass baking dish with canola oil, then added the roasted vegetable-kale-lentil mixture. We topped with mashed potato and baked in a preheated 350 oven for 30 mins. (Jan. 2022)
Note: We loosely followed this Epicurious vegetarian recipe but took many shortcuts: https://www.epicurious.com/recipes/food/views/vegetable-shepherds-pie-51117250 Because we used beef broth and Worchestershire sauce, our recipe is not vegetarian but plant-forward.
Cooking Adventures 