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Lentil Shepherd’s Pie with Rustic Parsnip Crust

Forks Over Knives
  • minutes
  • Serves 6 to 8

INGREDIENTS

1

Bay leaf

1

Carrot, large

2

stalks Celery

2 cloves

Garlic

1 1/2 cups

Green lentils

4

Parsnips

8

Potatoes, medium red skin

1

sprig Rosemary

1

Yellow onion, large

3 tbsp

Tomato paste

1

Salt and freshly ground black pepper