Name: Vegetable Shepherd's Pie
Yield: Makes 10 servings
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)

Vegetable Shepherd's PiePhoto by Romulo Yanes

Lentils and fresh and dried mushrooms give this vegetarian casserole its meaty character. You can prepare most of it in advance and bake it just before your guests arrive.

Recipe notes

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