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

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
• 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 large onion, diced
• 2 cloves garlic, minced (up to 3)

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