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Lentil Shepherd's Pie with Parsnip Mash

URL: https://www.foodbymaria.com/lentil-shepherds-pie/

Ingredients

The Lentil Mixture

  • 1 tbsp olive oil
  • 1 medium-sized yellow onion, finely chopped
  • 3 cloves garlic, pressed
  • 4 cups black lentils, cooked
  • 2 leaves bay leaves
  • 1 tbsp vegetable stock paste
  • 1 tbsp thyme
  • 1 tbsp rosemary
  • 1 tsp oregano
  • 2 tbsp nutritional yeast
  • 1 tbsp soy sauce
  • ½ cup leftover plant-based gravy (optional)
  • 2 tbsp tomato paste
  • 1½ cups tomato sauce
  • ½ cup water
  • ½ to 1 tsp sea salt
  • ½ tsp fresh cracked pepper

The Parsnip Mash

  • 5 medium-large parsnips, cut in 1-2 inch chunks
  • 2 tbsp extra virgin olive oil
  • 2 tbsp nutritional yeast
  • 1 heaped tbsp vegan butter
  • 1 tsp garlic powder
  • ½ tsp sea salt
  • ½ tsp fresh cracked black pepper
  • 2 tbsp plant-based milk

Instructions

  1. Heat olive oil in a large pot and sauté chopped onion for 3-4 minutes until translucent.
  2. Add pressed garlic and cook for an additional 1-2 minutes.
  3. Stir in the remaining lentil mixture ingredients, bring to a boil, then simmer for 25 minutes.
  4. In a separate pot, boil parsnips until soft and fork-tender.
  5. Blend strained parsnips with remaining parsnip mash ingredients until smooth, adding plant-based milk as needed.
  6. Preheat oven to 400°F and prepare a baking sheet with mini coquettes.
  7. Fill each coquette with lentil mixture and top with parsnip mash, flattening it with a spoon.
  8. Bake for 15 minutes, then broil for an additional 5 minutes before serving.

Nutrition Facts (estimated)

Servings
4
Calories
350
Total fat
12g
Total carbohydrates
50g
Total protein
18g
Sodium
300mg
Cholesterol
0mg

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