Name: Vegetable Shepherd’s Pie
Yield: 10 Servings
Ingredients: 3 pounds russet potatoes, unpeeled; 3 pounds Yukon Gold potatoes, unpeeled; ½ cup (1 stick) unsalted butter, cut into ½” cubes; Kosher salt; 1 ounce dried porcini mushrooms; ¾ cup brown or French green lentils; 6 garlic cloves, divided, plus 2 Tbsp. chopped garlic; 1 teaspoon kosher salt plus more for seasoning; 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 tsp. gluten-free tamari soy sauce; Freshly ground black pepper; 12 cups ½-inch pieces peeled fall vegetables (such as squash, turnips, carrots, and parsnips); 1 cup frozen pearl onions, thawed, halved; 2 4-inch sprigs rosemary; 2 cups bite-size pieces mixed fresh mushrooms; ¼ cup chopped mixed fresh herbs (such as parsley, chives, and sage)

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