Lentil Shepherd’s Pie with Mashed Potato-Parsnip Crust

INGREDIENTS

1 cup

Brown or green lentils

Carrots

Celery, ribs

Parsnips

1/2 tsp

Sage, dried

1 tsp

Thyme, dried

Yellow onion

2 lb

Yukon gold or other waxy potatoes

1 1/2 cups

Chicken or vegetable broth

1 tbsp

Tomato paste

2 tbsp

Olive oil, extra virgin

1/4 cup

Red wine or sherry vinegar

1 tsp

Cumin

4 tbsp

Butter

1/2 cup

Whole milk or half-and-half