Vegan Lentil Shepherd’S Pie With Parsnip And And Potato Mash Recipe

Name: Vegan Lentil Shepherd’S Pie With Parsnip And And Potato Mash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Place potatoes and parsnips in a large pot and submerge in cold water (there should be at least 1 inch of water over the vegetables). Salt water well. Bring to a boil and then reduce to a simmer and allow potatoes and parsnips to cook for approximately 25-35 minutes, or until both vegetables are very fork tender. Drain, return the vegetables to the pot, and add 2/3 cup milk, 2 tbsp olive oil, and salt and pepper to taste. Mash well with a potato masher. If you need more milk, add the remaining 1/3 cup. Set the mashed potatoes and parsnips aside.
2
While potatoes are cooking, bring 1 1/2 cup lentils and 3 cups water to a boil. Reduce and simmer until lentils have absorbed all liquid, and are soft (about 30 or 35 minutes). Set lentils aside.
3
Heat 2 tbsp olive oil in a large saute pan over medium. Add onions and garlic and cook until onions are translucent and golden (10 minutes or so). Add the carrots and celery and cook till both vegetables are tender (another 8 minutes). Add the cremini mushrooms and cook for another 3 minutes before adding the lentils, the rosemary, the thyme, and 1/2 cup vegetable broth. Simmer the mixture, stirring well to incorporate flavors. Add more liquid as needed: you don't want there to be too much broth or liquid in the bottom of the pan, because you'll get a runny shepherd's pie, but you do want it to be quite moist. When everything is warm and well mixed, season to taste with salt and pepper.
4
Preheat oven to 350. In a large casserole dish, layer the lentil and veggie mixture. Spread the mashed potatoes delicately and evenly over. Bake for 20 minutes, or until potatoes are browning. Sprinkle with extra rosemary, if desired, and serve.

845

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Vegan Lentil Shepherd’S Pie With Parsnip And And Potato Mash falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegan Lentil Shepherd’S Pie With Parsnip And And Potato Mash

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