Vegan Lentil Shepherd’S Pie with Parsnip and And Potato Mash Recipe On Food52.Com

food52.com

Dreena Marie Firetruck

2 ½ pounds (about 4 large) russet potatoes, peeled and quartered

6 parsnips, peeled and roughly chopped

1 cup almond, soy, rice, or other non-dairy milk

Sea salt to taste

Black pepper to taste

4 tablespoons olive oil, divided into 2 tbsp and 2 tbsp

1 large onion, diced

2 to 3 cloves garlic, minced

2 large carrots, diced evenly

2 ribs celery, diced evenly

6 ounces baby bella, cremini, or button mushrooms, sliced

1 ½ cups brown or green lentils, dry

1 cup vegetable broth

1 teaspoon dried rosemary

¼ teaspoon dried thyme

Directions at food52.com

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