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Best Vegan Lentil Shepherd's Pie Recipe with Parsnip and And Potato Mash
Ingredients
  • 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
  • 1 pinch Sea salt to taste
  • 1 pinch Black pepper to taste
  • 4 tablespoons olive oil, divided into 2 tbsp and 2 tbsp
  • 1 large onion, diced
  • 2 cloves garlic, minced (up to 3)
  • 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
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