Vegan Lentil Shepherds Pie with Parsnip and and Potato Mash

Vegan Lentil Shepherd’s Pie with Parsnip and and Potato Mash

Vegan Lentil Shepherd’s Pie with Parsnip and and Potato Mash

By Food52
1 hour 20 minutes

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Details
  • Servings:   8
  • Calories:   413
  • Protein:   16g
  •  
  • Fiber:   13g
  • Sugar:   10g
  • Carb Total:   62g
  •  
  • Trans Fat:   0g
  • Saturated:   2g
  • Fat Total:   9g
  •  
  • Diet:   High-Fiber, Low-Sodium
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • american
Comments
Ingredients
  • 2 1/2 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 1/2 cups brown or green lentils, dry
  • 1 cup vegetable broth
  • 1 teaspoon dried rosemary
  • 1/4 teaspoon dried thyme
Instructions

Vegan Lentil Shepherd’s Pie with Parsnip and and Potato Mash serves 8 original recipe by Food52.

View original preparation instructions

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