Vegan Lentil Shepherd's Pie

INGREDIENTS

FILLING

3 tbsp

extra-virgin, cold-pressed olive oil

large onion, chopped

large carrots, chopped

stalks celery, chopped

turnips, peeled and chopped (or potatoes or sunchokes)

1 lb

mixed mushrooms (such as shiitake, cremini or white button), wiped with a damp paper towel, sliced

3 cloves

garlic, minced

1 tbsp

chopped fresh thyme

1 tbsp

chopped fresh rosemary

2 tsp

sea salt, divided

2 tbsp

tomato paste

1 cup

red wine (chianti, cabernet, pinot noir or whatever you have that is drinkable)

2 tsp

vegan Worcestershire sauce (or non-vegan if desired)

2 tbsp

flour (all-purpose is fine) or 1 Tablespoon arrowroot powder

3 cups

vegetable broth or mushroom stock

freshly ground black pepper,

1 lb

cooked lentils (Trader Joe's sells a 17 oz pkg of steamed lentils in the refrigerated section)

1 cup

frozen peas

2 tbsp

fresh flat-leaf parsley, chopped

TOPPING

medium-large head of cauliflower, about 2 ¼ pounds, cut into florets (about 5 cups)

1 lb

Yukon Gold potatoes, peeled if desired and cut into 1-inch pieces

kosher salt

2 tbsp

unsalted vegan butter such as Miyoko’s Kitchen or regular butter

3/4 tsp

sea salt or to taste