Vegan Lentil Shepherds Pie with Parsnip Mashed Potatoes recipes

Ingredients

• 2 tablespoon extra virgin olive oil
• 1 small yellow onion, diced (about 1 and 1/2 cups)
• 3 cloves garlic, minced (about 1 tablespoon)
• 3 large carrots, peeled and finely chopped (about 1 cup)
• 8 ounces mushrooms, quartered (I used cremini)
• 2 cups peeled and diced celery root (about 1 medium size celeriac)
• 3/4 cup uncooked lentils, rinsed
• 3 tablespoons tomato paste
• 1 tablespoon Worcestershire (Annie’s Naturals is vegan)
• 1/2 cup dry red wine (such as cabernet or pinot noir)
• 1/2 cup vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon 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)
• 3 tablespoons vegan butter
• 1/4 cup unsweetened plain non-dairy milk
• 1 teaspoon garlic powder
• salt
• pepper
• chives

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