Vegan Lentil Shepherd’s Pie

Made with mashed parsnips for a lighter take on the comforting Irish classic.

2 tablespoon olive oil
1 small yellow onion, diced (approx. 1 cup)
3 cloves garlic, minced
3 large carrots, peeled and diced (approx. 1 cup)
8 ounces mushrooms, chopped (I used cremini)
2 cups peeled and diced celery root
1 cup green lentils, soaked overnight
2 tablespoons tomato paste
1 tablespoon Worcestershire
1/2 cup dry red wine
1 cup vegetable broth
1 teaspoon dried thyme
1 teaspoon dried oregano

Mashed Potato Parsnip Topping:
4 large russet potatoes, peeled and chopped
3 large parsnips, peeled and diced
1/4 cup vegan butter
1/2 cup non dairy milk (use unsweetened plain)
1 teaspoon garlic powder
salt & pepper to taste
chives for topping

View the full recipe at Making Thyme for Health →