Leek and Mushroom Cottage Pie

Traditionally, shepherd’s pie is made with minced lamb and vegetables, and topped with mashed potatoes instead of pastry. If made with beef, it is called cottage pie. So it should follow that a vegetable version could be named gardener’s pie. Filled with a saucy, savory leek and mushroom stew, it’s a pie that will please vegetarians and carnivores alike.

Featured in: When Shepherd’s Pie Loses the Lamb

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Ingredients

Yield: 6 to 8 servings For the Filling

• 2 tablespoons unsalted butter
• 1 large onion, diced (about 1½ cups)
• Salt and pepper
• 4 medium leeks, tender green and white parts, split lengthwise and cut in 1-inch pieces (about 4 cups)
• 2 tablespoons olive oil 1 pound medium-brown or white mushrooms, quartered ½ pound shiitake mushrooms, caps only, sliced ¼-inch thick 2 teaspoons chopped fresh thyme 2 small garlic cloves, minced 2 tablespoons chopped parsley 2 tablespoons white miso (optional) 2 cups whole milk 2 tablespoons cornstarch, dissolved in 2 tablespoons cold water For the Topping 3 pounds russet or yellow-fleshed potatoes, peeled and cut in 2-inch chunks 6 tablespoons unsalted butter ½ cup heavy cream Salt and pepper 1 cup homemade coarse dry bread crumbs

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Preparation

Step 1 Heat oven to 350 degrees. Put butter in a large skillet or Dutch oven over medium-high heat. Add onions and season with salt and pepper. Cook, stirring occasionally, until softened and beginning to color, 5 to 7 minutes.

Step 2 Add leeks, a little more salt and stir to combine. Cook mixture for about 5 minutes more, until leeks have lost their crunch, but are still green. Turn off heat.

Step 3 Cook the mushrooms separately (work in batches if necessary): Put olive oil in a large skillet over medium-high heat. When oil is wavy, add both kinds of mushrooms and sauté 2 to 3 minutes, until lightly browned. Season with salt and pepper. Turn off heat and stir in thyme, garlic and parsley, and toss to coat.

Step 4 Add mushrooms to onion-leek mixture, and turn heat to medium-high. Add miso and milk, and bring to a simmer. Stir cornstarch and water, add to mixture and simmer for 2 minutes, stirring, until sauce thickens. Transfer mixture to a 9-by-13-inch baking dish, and leave at room temperature.

Step 5 Meanwhile, boil potatoes in salted water until very soft, about 15 minutes. Drain potatoes and mash with 4 tablespoons butter, then stir in cream and beat until smooth. Season with salt and pepper.

Step 6 Spread mashed potatoes evenly over surface of vegetable mixture. Sprinkle with bread crumbs and dot with remaining 2 tablespoons butter. Bake for 45 minutes, until bubbling and nicely browned.