Vegetable Shepherds Pie

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1. 1Add Ingredients:.
2. 212 cups chopped mixed vegetables.
3. 31 cup chopped fresh mushrooms.
4. 41 cup pearl onions.
5. 5TOPPING:.
6. 6Heat the ovenSet the oven to 230°C / 450°F. 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.
7. 7Add butter; stir until well blended. Stir through milk. Season to taste with salt.
8. 8FILLING:.
9. 9Soak dried porcini in 3 cups hot water; set aside. Mix together lentils, 1 garlic clove, 1 tsp. salt, and 4 cups water in a medium saucepan.
10. 10Turn up the heat until boils; turn the heat down and simmer, giving it a stir occasionally, until lentils are tender but not mushy, 15–20 minutes. Drain lentils and discard garlic.
11. 11Heat 3 Tbsp. oil in a large heavy pot over medium heat. Add the onion, then cook, stirring occasionally, until soft, about 12 minutes. Add chopped garlic and leave to cook for 1 minute. Stir through tomato paste.
12. 12Cook, giving it a stir constantly, until tomato paste is caramelized, 2–3 minutes.
13. 13Add bay leaves and wine; stir, scraping up any browned bits. Fold in porcini, slowly pouring porcini soaking liquid into pan but leaving any sediment behind.
14. 14Bring to a simmer and cook until liquid is reduced by half, about 10 minutes. Stir through broth and cook, giving it a stir occasionally, until reduced by half, about 45 minutes.
15. 15Strain 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.
16. 16Add cornstarch mixture; simmer until thickened, about 5 minutes. Whisk in miso. Season sauce with salt and pepper. Keep to one side.
17. 17Heat the ovenHeat the oven to 230°C / 450°F. Toss vegetables and pearl onions with remaining 2 Tbsp. oil, 5 garlic cloves, and rosemary sprigs in a large mixing bowl; add salt and pepper to taste.
18. 18Divide 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.
19. 19DO AHEAD: Lentils, sauce, and vegetables can be made 1 day ahead. Cover separately; chill.
20. 20Arrange 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.
21. 21Pour sauce over vegetables. Spoon potato mixture evenly over.
22. 22ServeBake until browned and bubbly, about 30 minutes. Let stand for 15 minutes before serving.