Vegan Lentil Shepherds Pie

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 yellow onion (finely chopped)
• 3 garlic cloves (minced)
• 3 carrots (peeled and finely chopped)
• 8 ounces cremini mushrooms (diced)
• 2 cups peeled and diced celery root (about 1 medium size celeriac (see notes for subs))
• 3/4 cup uncooked brown lentils ( rinsed and picked over)
• 3 tablespoons tomato paste
• 1 tablespoon Worcestershire (vegan)
• 1/2 cup dry red wine (such as cabernet or merlot)
• 1/2 cup vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 4 cups peeled 1-inch russet potato cubes (about 2 large russet potatoes)
• 2 cups peeled and chopped parsnips (about 4 parsnips (see notes for subs))
• 3 tablespoons vegan butter (I like Miyokos)
• 1/4 cup unsweetened plain non-dairy milk (I like using plain coconut milk in a carton)
• 1 teaspoon garlic powder
• salt & pepper to taste
• chives for topping

Instructions

1. 1

   In a large pot over medium high heat, cover the potatoes and parsnips with water by a few inches. Bring to a boil and allow to cook for 30-35 minutes, until they are tender enough to be mashed.

2. 2

   Meanwhile, start the filling by warming the olive oil in a dutch oven over medium heat. Add the onion, sprinkle with salt and cook for a few minutes, until translucent. Add the garlic, carrots, mushrooms, celeriac and seasonings (thyme and oregano) then cook for about 5 minutes, until the mushrooms start to release their liquid.

3. 3

   Pour in the red wine, tomato paste, and Worcestershire then bring to a low boil. Allow to cook for about 5 minutes.

4. 4

   Next add the rinsed lentils along with the vegetable broth. Simmer on low, cover and cook for 30-35 minutes, until lentils are tender.

5. 5

   Preheat the oven to 400°F. Drain the water from the potatoes and parsnips. Using a potato masher or fork, mash the potatoes and parsnips together. Add the vegan butter, milk, garlic powder, and salt & pepper to taste. Add more milk or butter, if desired for a smoother texture.

6. 6

   Lightly grease a pie dish or 8-inch square casserole dish then fill the bottom with the lentil mixture. Top with a layer of parsnip mashed potatoes, spreading them evenly so that they cover the lentils.

7. 7

   Cook in the oven for 20-30 minutes, until the potatoes are a light golden color. Allow to cool for five to ten minutes then sprinkle with chives and pepper. Serve warm and enjoy!