Leek and Mushroom Cottage Pie

cooking.nytimes.com

Tina

subheading: FOR THE FILLING:

2 tablespoons unsalted butter

1 large onion, diced (about 1 ½ 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

subheading: 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

Directions at cooking.nytimes.com

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