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

Gena Hamshaw
  • 95 minutes
  • Serves 6 to 8

INGREDIENTS

1 1/2 cups

Brown or green lentils, dry

2

Carrots, large

2

Celery, ribs

2 cloves

garlic, minced (up to 3)

1

Onion, large

6

Parsnips

1 tsp

Rosemary, dried

2 1/2

lbs Russet potatoes

1/4 tsp

Thyme, dried

1 cup

Vegetable broth

1 pinch

Black pepper

1 pinch

Sea salt

4 tbsp

Olive oil

1 cup

Almond

6 ounces baby bella, cremini, or button mushrooms, sliced