TBT Recipe: Vegetable Shepherd’s Pie with Mushroom Sauce - Cooking by the Book

Ingredients

• 3 tablespoons olive oil
• 2 cups peeled and finely chopped carrots
• 2 cups peeled and finely chopped butternut or acorn squash
• 2 cups peeled and finely chopped zucchini
• 1 cup fresh corn kernels
• 1 cup fresh or frozen peas
• Kosher salt and freshly ground black pepper
• 1 garlic clove, minced
• 1 small bunch kale or Swiss chard, trimmed, stemmed, and coarsely chopped
• 6 to 8 large potatoes, peeled and cubed
• 4 garlic cloves
• Kosher salt
• ¼ cup olive oil
• 1 tablespoon unsalted butter (optional)
• 2 tablespoons heavy cream (optional)
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 1 garlic clove, finely minced
• 1 medium carrot, finely chopped
• 1 celery stalk, chopped
• 4 cups mixed mushrooms, such as white button, cremini, and/or shiitake
• 2 tablespoons dry white wine
• 1 tablespoon sherry vinegar
• Sprigs of fresh parsley, thyme, rosemary, and oregano, tied together to make a bouquet garni
• 1 cup water
• Sea salt, preferably Maldon
• ½ cup chopped mixed fresh herbs, such as flat-leaf parsley, thyme, rosemary, and oregano