{
  "id": 567,
  "title": "Vegetable Shepherds Pie",
  "author": null,
  "uploaded_by": null,
  "nationality": "Irish",
  "instructions": "Add Ingredients:\r\n\r\n12 cups chopped mixed vegetables\r\n1   cup chopped fresh mushrooms \r\n1   cup pearl onions\r\n\r\nTOPPING:\r\n\r\nPreheat oven to 450\u00b0. 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.\r\n\r\nFILLING:\r\n\r\nSoak 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\u201320 minutes. Drain lentils and discard garlic.\r\n\r\nHeat 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\u20133 minutes.\r\n\r\nAdd 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.\r\n\r\nStrain 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.\r\n\r\nPreheat oven to 450\u00b0. 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\u201325 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.\r\nArrange 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.\r\n\r\nBake until browned and bubbly, about 30 minutes. Let stand for 15 minutes before serving.",
  "cook_time": 0,
  "public_visibility": true,
  "image_url": "https://www.themealdb.com/images/media/meals/w8umt11583268117.jpg",
  "ingredients": [
    {
      "name": "Potatoes",
      "quantity": "3 Lbs"
    },
    {
      "name": "Small Potatoes",
      "quantity": "3 Lbs"
    },
    {
      "name": "Salted Butter",
      "quantity": "1/2 cup"
    },
    {
      "name": "Mushrooms",
      "quantity": "1 oz"
    },
    {
      "name": "Brown Lentils",
      "quantity": "3/4 cup"
    },
    {
      "name": "Garlic",
      "quantity": "6 cloves"
    },
    {
      "name": "Kosher Salt",
      "quantity": "1 tsp"
    },
    {
      "name": "Onion",
      "quantity": "3 cups"
    },
    {
      "name": "Tomato Puree",
      "quantity": "2 tbsp"
    },
    {
      "name": "Bay Leaves",
      "quantity": ""
    },
    {
      "name": "Olive Oil",
      "quantity": ""
    },
    {
      "name": "Dry White Wine",
      "quantity": "2 cups"
    },
    {
      "name": "Vegetable Stock",
      "quantity": "8 cups"
    },
    {
      "name": "Cornstarch",
      "quantity": "2 tbsp"
    },
    {
      "name": "Soy Sauce",
      "quantity": "2 tsp"
    },
    {
      "name": "Rosemary",
      "quantity": "2 sprigs"
    },
    {
      "name": "Parsley",
      "quantity": ""
    },
    {
      "name": "Sage",
      "quantity": ""
    },
    {
      "name": "Chives",
      "quantity": ""
    }
  ]
}