Vegan Lentil Shepherd's Pie with Parsnip Mashed Potatoes

INGREDIENTS

2 tbsp

extra virgin olive oil

small yellow onion, diced (about 1 and 1/2 cups)

3 cloves

garlic, minced (about 1 tablespoon)

large carrots, peeled and finely chopped (about 1 cup)

8 oz

mushrooms, quartered (I used cremini)

2 cups

peeled and diced celery root (about 1 medium size celeriac)

3/4 cup

uncooked lentils, rinsed

3 tbsp

tomato paste

1 tbsp

Worcestershire (Annie’s Naturals is vegan)

1/2 cup

dry red wine (such as cabernet or pinot noir)

1/2 cup

vegetable broth

1 tsp

dried thyme

1 tsp

dried oregano

4 cups

peeled 1-inch russet potato cubes (about 2-3 large russet potatoes)

2 cups

peeled and chopped parsnips (about 4 parsnips)

tablespoons vegan butter

1/4

cup unsweetened plain non-dairy milk

1 tsp

garlic powder

salt & pepper

chives for topping