Vegetable Shepherd’s Pie

This was casserole was truly a one-dish meal. It is so loaded with vegetables, I didn’t feet the need to serve it with a salad or other green on the side. šŸ™‚ We enjoyed it as our celebratory St. Patrick’s Day dinner this year. The “meaty” combination of lentils and mushrooms in this dish made my meat-loving family members happy. Don’t worry… they had corned beef sandwiches for lunch too.

My riced-potato topped casserole was filled with lentils, mushrooms, fresh herbs, as well as roasted cauliflower, butternut squash, and carrots. The sauce was flavored with dried porcini mushrooms, wine, onions, and loads of garlic. It was fabulously saucy with layers of rich flavor.

This recipe was adapted from Bon Appetit. Next time, I would prepare the components of the dish a day in advance, as much as possible. The potato topping would ideally be prepared in advance at the very least. This delicious dish was absolutely worth the work and the wait! Great.

Yield: Serves 8 to 10

For the Topping:

  • 3 pounds russet potatoes, unpeeled
  • 3 pounds Yukon Gold potatoes, unpeeled
  • Ā½ cup (1 stick) unsalted butter, cut into Ā½ā€ cubes
  • about 3/4 to 1 cup milk (I used 1 percent)
  • coarseĀ salt

For the Filling:

  • Ā¾ cup brown or French green lentils
  • 1 teaspoon coarseĀ salt, plus more for seasoning
  • 17 garlic cloves, divided
  • 5 tablespoons olive oil, divided
  • 1 ounce dried porcini mushrooms
  • 2 large yellow onions, coarsely chopped (about 3-4 cups)
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 2 cups dry white wine
  • 8 cups vegetable or chicken stock (I incorporated 4 cups homemade Turkey Stock)
  • 3 tablespoons cornstarch
  • 2 teaspoons lightĀ soy sauce or 2 tablespoons white miso
  • freshly ground black pepper
  • 12 cups Ā½-inch pieces peeled fall/winter vegetables (such as squash, turnips, carrots, and parsnips) (I used 1 medium butternut squash, 1 head of cauliflower, & 2 carrots)
  • 1 cup frozen pearl onions, thawed, halved
  • 2 4-inch sprigs rosemary
  • 10 oz (about 2 cups) bite-size pieces mixed fresh mushrooms (I used sliced cremini & white button mushrooms)
  • Ā¼ cup chopped mixed fresh herbs (such as parsley, thyme, chives, and sage)

To Make the Topping:

  1. Preheat oven to 450Ā°, preferably on convection.
  2. Bake potatoes on a foil or parchment-lined baking sheet until tender, about 40 minutes for the gold potatoes and 1 hour for the russet potatoes.
  3. Let cool slightly, then peel.
  4. Press potatoes through a ricer, food mill, or colander into a large bowl.
  5. Add butter; stir until well blended.
  6. Stir in milk until desired consistency is achieved.
  7. Season to taste with salt. Set aside.

DO AHEAD: Potatoes can be made 1 day ahead. Let cool, press plastic wrap directly onto potatoes, and chill.

To Prepare the Lentils:

  1. Combine lentils, 1 garlic clove, 1 tsp salt, and 4 cups water in a medium saucepan.
  2. Bring to a boil; reduce heat and simmer, stirring occasionally, until lentils are tender but not mushy, 15ā€“25 minutes.
  3. Drain lentils and discard garlic. Set aside.

To Make the Sauce:

  1. Soak dried porcini in 3 cups hot water; set aside.
  2. Heat 3 T olive oil in a large heavy pot over medium heat. (I used an enameled cast iron Dutch oven.)
  3. Add onions and cook, stirring occasionally, until soft, about 10 minutes.
  4. Add 10 cloves of chopped garlic and cook for 1 minute.
  5. Stir in tomato paste. Cook, stirring constantly, until tomato paste is caramelized, 2ā€“3 minutes.
  6. Add bay leaves and wine; stir, scraping up any browned bits.
  7. Stir in porcini, slowly pouring porcini soaking liquid into pan but leaving any sediment behind.
  8. Bring to a simmer and cook until liquid is reduced by half, about 10 minutes.
  9. Stir in broth and cook, stirring occasionally, until reduced by half, about 40 to 45 minutes.
  10. Strain mixture into a large bowl with a spout. Discard the solids.
  11. Wipe Dutch oven clean and returned strained sauce to pot;Ā bring to a boil. (I had 5 cups of strained sauce.)
  12. Stir cornstarch and 3 TĀ water in a small bowl to dissolve.
  13. Add cornstarch mixture to hot sauce; simmer until thickened, about 5 minutes.
  14. Whisk in soy sauce/miso.
  15. Season sauce to taste with salt and pepper. Set aside.

To Make the Vegetable Filling:

  1. Preheat oven to 425Ā°, preferably on convection roast.
  2. Toss vegetables and pearl onions with remaining 2 T oil, 6 garlic cloves, and rosemary sprigs in a large bowl or on 2 parchment paper-lined rimmed baking sheets; season with salt and pepper.
  3. Divide evenly between the 2 rimmed baking sheets. Roast, stirring once, until tender, 20ā€“25 minutes.
  4. Transfer garlic cloves to a small bowl; mash well with a fork and stir into sauce.
  5. Discard rosemary.

DO AHEAD: Lentils, sauce, and vegetables can be made 1 day ahead. Cover separately; chill.

To Finish the Dish:

  1. Arrange lentils in an even layer in a 3-qt. baking dish; set dish on a foil-lined rimmed baking sheet.
  2. Toss roasted vegetables with fresh mushrooms and chopped herbs; layer on top of lentils.
  3. Pour sauce over vegetables.
  4. Spoon potato mixture evenly over. Swirl decoratively.
  5. Bake at 425Ā°, preferably on convection, until browned and bubbly, about 30 minutes, rotating the pan halfway through the cooking process.
  6. Let stand for 15 minutes before serving.

I’m sharing my St. Patrick’s Day feast at Angie’s Fiesta Friday #163 this week. Enjoy!!

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Slow Cooker Mushroom Stroganoff with Egg Noodles

I have a few good friends whom I worked with many years ago. We don’t get to see each other very often, but one of the most wonderful things about getting together now is that not only can we catch up, but all of our kids really enjoy each others company as well. šŸ™‚

On New Years Eve day, I set this dish up to cook while my friends and I- with all of our kids- went bowling! The lights were dim, the music was loud, and the kids really had a lot of fun. It was great to come home and have dinner ready!

This recipe was adapted from Food and Wine, contributed by Sarah Bolla. I used cremini mushrooms instead of oyster mushrooms, creme fraiche instead of sour cream, chicken stock instead of vegetable broth,Ā frozen pearl onions, and doubledĀ the garlic.

Yield: Serves 4

  • 2 tablespoons unsalted butter, plus more for buttering noodles
  • 1 tablespoon extra-virgin olive oil
  • 6 ounces pearl onions (about 1 cup), peeled
  • 1 1/2 pounds white button mushrooms, thinly sliced
  • 8 ounces shiitake mushrooms, stems removed and caps quartered
  • 8Ā ounces cremini or oyster mushrooms, quartered
  • coarseĀ salt
  • freshly ground black pepper
  • 1/2 cup white wine
  • 1 1/2 cups chicken orĀ vegetableĀ stock
  • 8 large garlic cloves, thinly sliced
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 8 ounces egg noodle pasta
  • 1/2 cup sour cream or creme fraiche
  • flat leaf Italian parsley, coarsely chopped
  1. In each of 2 large skillets, melt 1 tablespoon of the butter and 1/2 tablespoon of the olive oil over medium-high heat.
  2. Add the onions and mushrooms to each of the skillets and season both with salt and pepper.
  3. Cook until the onions have softened and the mushrooms are browned and tender, about 5 to 7 minutes.
  4. Add a Ā¼ cup of white wine to each skillet to deglaze the vegetables from the pan.
  5. Transfer to a slow cooker.
  6. Add the stock, sliced garlic, Worcestershire, and mustard to the pot and cook on high for 1 1/2 hours.
  7. Bring a pot of salted water to a boil, cook the pasta until al dente and drain. Transfer the pasta to one large serving dish.
  8. Stir some butter into the noodles (if desired) and top with the mushrooms and sauce.
  9. Swirl in the creme fraicheĀ and season with salt and black pepper to taste.
  10. Garnish with chopped parsley and serve.

Note: The stroganoff can be refrigerated for up to 4 days.

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If you like this you may also like:

Mushroom Bourguignon

It’s official… “bourguignon” is my new favorite word! I can’t stop saying it!! AMAZING. šŸ™‚ I’m driving my family crazy…

This “meaty” vegetarian dish is hearty and rich with flavor. A wonderful twist on a classic French dish. I adapted the recipe from The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook by Deb Perelman. We ate it over fresh tagliatelle noodles, but it would be delicious with any other type of egg noodles such as pappardelle as well. An easy and elegant weeknight meal.

Yield: Serves 6 as a main course

  • 3 T (45 ml) olive oil
  • 3 T (45 g) unsalted butter, softened
  • 3 pounds cremini mushrooms, cleaned, trimmed, &Ā cutĀ into 1/4-inch slices
  • 1 1/2 cups (172 g) pearl onions, peeled (thawed if frozen)
  • 1 small carrot, finely diced
  • 1 yellow onion, finely diced
  • 1 large shallot, finely diced
  • 1 1/2 tsp fresh thyme leaves or 3/4 tsp dried thyme leaves
  • coarse salt
  • freshly ground black pepper
  • 5 garlic cloves, minced
  • 1 1/2 cups (352 ml) full-bodied red wine
  • 2 1/2 T (52 g) tomato paste
  • 3 cups (712 ml) beef, chicken, or vegetable stock
  • 2 T plus 1 tsp (18 g) all-purpose flour
  • egg noodles, for serving (I used fresh tagliatelle)
  • chopped chives or parsley, for garnish, optional
  • sour cream, for garnish, optional
  1. Ā Heat 1 1/2 T olive oil and 1 1/2 T butter in a medium-sized Dutch oven or heavy saucepan over high heat.
  2. Sear the mushrooms and thawed pearl onions until they begin to take on a little color- your mushrooms will make a delightful “squeak-squeak” as they’re pushed around the hot pan- but the mushrooms do not yet release any liquid, about 3 to 4 minutes.
  3. Remove mushrooms and pearl onions from the pan and set aside.
  4. Lower the flame to medium and add the second T of olive oil. Add the carrot, yellow onion, shallot, thyme, a few pinches of coarse salt, and several grinds of black pepper in the pan, and cook for 5 minutes, stirring occasionally, until the onion is lightly browned.
  5. Add the garlic and cook for just 1 more minute. Season with salt and pepper.
  6. Add the wine to the pot, scraping any stuck bits off the bottom, then turn the heat all the way up and reduce it by half, which will take about 4 to 5 minutes.
  7. Stir in the tomato paste and the stock.
  8. Add back the mushrooms and pearl onions with any juices that have collected; bring the mixture to a boil- then reduce the temperature so it simmers for 10 to 15 minutes, or until both the mushrooms and onions are very tender.
  9. Combine the flour and the remaining butter with a fork; stir this into the stew.
  10. Lower the heat and simmer for 10 more minutes. If the sauce is too thin, boil it down to reduce to a “coating” consistency. (I boiled mine down for 10 minutes!) Season with additional salt and pepper, to taste.
  11. When the desired consistency of the stew is achieved, cook the egg noodles according to the package directions in salted boiling water.
  12. To serve, spoon the stew over a bowl of egg noodles, dollop with sour cream (we omitted this topping), if using, and sprinkle with optional chives or parsley.

Note: The stew reheats very well on the second and third days in a large saucepan over low heat.

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If you like this you may also like:

Vegetable (& Chicken) Pot Pie with Puff Pastry Crust

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I have made this pot pie many, many times. I love the pearl onions, rosemary-infused broth based sauce, and puff pastry crust. In this version, I loaded it with CSA vegetables- including carrots, kohlrabi, and 5 baby bok choy! It was more of a vegetable pot pie, which I prefer. Tasty. This recipe was adapted from The New Basics Cookbook by Julee Rosso & Sheila Lukins.

Yield: Serves 8

  • 4 cups chicken stock
  • 3 cups sliced carrots (1/4-inch thick rounds)
  • 1 large kohlrabi
  • 5 baby bok choy or other greens such as kale or chard
  • 4 sprigs rosemary
  • 2 cups pearl onions
  • 4 T unsalted butter
  • 1/4 cup all-purpose flour
  • 1 1/2 pounds cooked chicken breasts (about 2 large), cut into chunks or strips, about 4 cups
  • coarse salt and freshly ground black pepper
  • 1 sheet frozen puff pastry, thawed
  • 1 egg
  • 1 teaspoon water
  1. Season the chicken with salt and pepper and cook. (I used grilled chicken this time but broiled, steamed or poached are also all options.) Cut into bite-sized cubes or strips.
  2. Bring the chicken stock to a boil in a medium saucepan. Add the carrots, kohlrabi,Ā and 1 rosemary sprig, and boil for 4 minutes. Drain, reserving the liquid, and set aside. Discard the rosemary.
  3. With the tip of a paring knife, make a small incision at the root end of each onion; be careful not to cut through completely so that the onion does not fall apart in cooking. Bring a medium saucepan of water to a boil, add the onions, and cook until just tender, 10 minutes. Using a bamboo strainer, lift onions out of the boiling water, rinse under cold water, and peel. Set aside.
  4. Add the greens to the boiling water and cook for 1-2 minutes, until wilted. Drain and set aside.
  5. Melt the butter in a saucepan, add the flour, and cook, whisking over medium-low heat, 3 to 4 minutes. Add the reserved carrot/kohlrabi liquid. Cook, whisking, until thickened, another 3 to 4 minutes. Add a sprig of rosemary, cover, and set aside to cool. Taste and adjust the seasoning, if necessary.
  6. Spread the chicken and vegetables evenly over the bottom of a deep 9×11 pan. Pour thickened sauce over the mixture and insert rosemary sprigs.
  7. Roll the thawed puff pastry to a rectangle large enough to seal over the baking dish. (I roll it between pieces of plastic wrap or parchment paper.)
  8. Whisk the egg and water together, and brush to outside rim of the baking dish with the egg wash. Drape the dough over the top and press the edges to seal. Brush the top with egg wash as well. Chill in the freezer for 20 minutes.
  9. Preheat the oven to 475 degrees.
  10. Transfer the baking dish to the oven, and bake until the pastry is puffed and well browned, 15 to 18 minutes. Serve immediately.

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