Irish cuisine
Vegetable Shepherds Pie
A hearty vegetable pie topped with creamy potato mash, perfect for a comforting lunch.
This Vegetable Shepherds Pie is an Irish-inspired twist on the classic, packed with seasonal vegetables and a gluten-free crust. Its savory filling contrasts beautifully with the smooth, fluffy mashed potatoes on top. Serve it with a crisp green salad or a side of steamed broccoli for a balanced meal.
Method
- 1
Add Ingredients:
- 2
12 cups chopped mixed vegetables
- 3
1 cup chopped fresh mushrooms
- 4
1 cup pearl onions
- 5
TOPPING:
- 6
Preheat oven to 450°. Bake potatoes on a foil-lined baking sheet until tender, about 45 minutes. Let cool slightly, then peel. Press potatoes through a ricer, food mill, or colander into a large bowl. Add butter; stir until well blended. Stir in milk. Season to taste with salt.
- 7
FILLING:
- 8
Soak dried porcini in 3 cups hot water; set aside. Combine lentils, 1 garlic clove, 1 tsp. salt, and 4 cups water in a medium saucepan. Bring to a boil; reduce heat and simmer, stirring occasionally, until lentils are tender but not mushy, 15–20 minutes. Drain lentils and discard garlic.
- 9
Heat 3 Tbsp. 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 paste. Cook, stirring constantly, until tomato paste is caramelized, 2–3 minutes.
- 10
Add bay leaves and wine; stir, scraping up any browned bits. Stir in porcini, slowly pouring porcini soaking liquid into pan but leaving any sediment behind. Bring to a simmer and cook until liquid is reduced by half, about 10 minutes. Stir in broth and cook, stirring occasionally, until reduced by half, about 45 minutes.
- 11
Strain mixture into a large saucepan and bring to a boil; discard solids in strainer. Stir cornstarch and 2 Tbsp. water in a small bowl to dissolve. Add cornstarch mixture; simmer until thickened, about 5 minutes. Whisk in miso. Season sauce with salt and pepper. Set aside.
- 12
Preheat oven to 450°. Toss vegetables and pearl onions with remaining 2 Tbsp. oil, 5 garlic cloves, and rosemary sprigs in a large bowl; season with salt and pepper. Divide between 2 rimmed baking sheets. Roast, stirring once, until tender, 20–25 minutes. Transfer garlic cloves to a small bowl; mash well with a fork and stir into sauce. Discard rosemary. DO AHEAD: Lentils, sauce, and vegetables can be made 1 day ahead. Cover separately; chill.
- 13
Arrange lentils in an even layer in a 3-qt. baking dish; set dish on a foil-lined rimmed baking sheet. Toss roasted vegetables with fresh mushrooms and chopped herbs; layer on top of lentils. Pour sauce over vegetables. Spoon potato mixture evenly over.
- 14
Bake until browned and bubbly, about 30 minutes. Let stand for 15 minutes before serving.
FAQ
Is «Vegetable Shepherds Pie» gluten-free?
It may contain gluten — check the ingredients and pick gluten-free alternatives.
How many calories and carbs are in a serving of «Vegetable Shepherds Pie»?
One serving has 1260 kcal, 222.9 g carbs, 31.3 g protein and 21.8 g fat. The recipe makes 10 servings.
Is «Vegetable Shepherds Pie» suitable for gestational diabetes (GDM)?
Occasionally — watch your portion size. Carb load: высокая. This is not medical advice — with GDM, check with your doctor and glucose meter.