Vegetable Shepherd&#146ss Pie

Ingredients

• 2 pounds potatoes, unpeeled
• 3 tablespoons unsalted butter, cut into 1/2-inch cubes
• 1/3 cup milk
• 1/3 ounce dried porcini mushrooms
• 1/4 cup brown or French green lentils
• 2 garlic cloves, divided, plus 2 Tbsp. chopped garlic
• 1/3 teaspoon kosher salt plus more for seasoning
• 2 tablespoons olive oil, divided
• 1 cup coarsely chopped onions
• 2 teaspoons tomato paste
• 1 bay leaves
• 2/3 cup dry white wine
• 1 2/3 cups vegetable broth
• 2 teaspoons cornstarch
• 2 teaspoons gluten-free white miso, or 1 teaspoon. gluten-free tamari soy sauce
• 4 cups 1/2-inch pieces peeled fall vegetables (such as squash, turnips, carrots, and parsnips)
• 1/3 cup frozen pearl onions, thawed, halved
• 4-inch sprig rosemary
• 2/3 cup bite-size pieces mixed fresh mushrooms
• 3 tablespoons chopped mixed fresh herbs (such as parsley, chives, and sage)