{"meals":[{"idMeal":"53000","strMeal":"Vegetable Shepherds Pie","strMealAlternate":null,"strCategory":"Beef","strArea":"Irish","strCountry":"Ireland","strInstructions":"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.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/w8umt11583268117.jpg","strTags":"Baking","strYoutube":"","strIngredient1":"Potatoes","strIngredient2":"Small Potatoes","strIngredient3":"Salted Butter","strIngredient4":"Mushrooms","strIngredient5":"Brown Lentils","strIngredient6":"Garlic","strIngredient7":"Kosher Salt","strIngredient8":"Onion","strIngredient9":"Tomato Puree","strIngredient10":"Bay Leaves","strIngredient11":"Olive Oil","strIngredient12":"Dry White Wine","strIngredient13":"Vegetable Stock","strIngredient14":"Cornstarch","strIngredient15":"Soy Sauce","strIngredient16":"Rosemary","strIngredient17":"Parsley","strIngredient18":"Sage","strIngredient19":"Chives","strIngredient20":"","strMeasure1":"3 Lbs","strMeasure2":"3 Lbs","strMeasure3":"1\/2 cup ","strMeasure4":"1 oz ","strMeasure5":"3\/4 cup ","strMeasure6":"6 cloves","strMeasure7":"1 tsp ","strMeasure8":"3 cups ","strMeasure9":"2 tbsp","strMeasure10":" ","strMeasure11":" ","strMeasure12":"2 cups ","strMeasure13":"8 cups ","strMeasure14":"2 tbsp","strMeasure15":"2 tsp","strMeasure16":"2 sprigs","strMeasure17":" ","strMeasure18":" ","strMeasure19":" ","strMeasure20":" ","strSource":"","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":null}]}