Vegan Lentil Shepherd’s Pie with Parsnip and and Potato Mash
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • pounds (about 4 large) russet potatoes, peeled and quartered
  • parsnips, peeled and roughly chopped
  • cup almond, soy, rice, or other non-dairy milk
  • Sea salt to taste
  • Black pepper to taste
  • tablespoons olive oil, divided into 2 tbsp and 2 tbsp
  • large onion, diced
  • cloves garlic, minced
  • large carrots, diced evenly
  • ribs celery, diced evenly
  • ounces baby bella, cremini, or button mushrooms, sliced
  • cups brown or green lentils, dry
  • cup vegetable broth
  • teaspoon dried rosemary
  • teaspoon dried thyme



Log in or Register to write a comment.