Vegan Lentil Shepherds Pie with Parsnip and and Potato Mash

Name: Vegan Lentil Shepherd’s Pie with Parsnip and and Potato Mash
Ingredients: 2 1/2 pounds (about 4 large) russet potatoes, peeled and quartered; 6 parsnips, peeled and roughly chopped; 1 cup almond, soy, rice, or other non-dairy milk; 1 pinch Sea salt to taste; 1 pinch Black pepper to taste; 4 tablespoons olive oil, divided into 2 tbsp and 2 tbsp; 1 large onion, diced; 2 cloves garlic, minced (up to 3); 2 large carrots, diced evenly; 2 ribs celery, diced evenly; 6 ounces baby bella, cremini, or button mushrooms, sliced; 1 1/2 cups brown or green lentils, dry; 1 cup vegetable broth; 1 teaspoon dried rosemary; 1/4 teaspoon dried thyme