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Best Vegetable Shepherds Pie in San Francisco

Vegetable Shepherds Pie

What the real thing tastes like

Real ingredients (via TheMealDB): 3 Lbs Potatoes, 3 Lbs Small Potatoes, 1/2 cup Salted Butter, 1 oz Mushrooms, 3/4 cup Brown Lentils, 6 cloves Garlic, 1 tsp Kosher Salt, 3 cups Onion, 2 tbsp Tomato Puree, Bay Leaves, Olive Oil, 2 cups Dry White Wine…

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Add Ingredients: 12 cups chopped mixed vegetables 1 cup chopped fresh mushrooms 1 cup pearl onions TOPPING: Preheat oven to 450°. 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. FILLING: Soak 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, 15–20 minutes. Drain lentils and discard garlic. Heat 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, 2–3 minutes. Add bay leaves and

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