Vegan Lentil Shepherd’s Pie With Parsnip And And Potato Mash

By Food52
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Nutrition per serving    (USDA % daily values)
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Ingredients for 6 servings

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

Sea salt to taste

Black pepper to taste

4 tablespoons olive oil, divided into 2 tbsp and 2 tbsp

1 large onion, diced

2-3 cloves garlic, minced

2 large carrots, diced evenly

2 ribs celery, diced evenly

6 ounces baby bella, cremini, or button mushrooms, sliced

1 1/2 cup brown or green lentils, dry

1 cup vegetable broth

1 teaspoon dried rosemary

1/4 teaspoon dried thyme

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