Lentil Shepherd's Pie with Parsnip Mash

For the Lentil Mixture:

• 1 tbsp. olive oil
• 1 medium-sized yellow onion finely chopped
• 3 cloves of garlic pressed
• 4 cups black lentils cooked
• 2 bay leaves
• 1 tbsp. vegetable stock paste*
• 1 tbsp. thyme
• 1 tbsp. rosemary
• 1 tsp. oregano
• 2 tbsp. nutritional yeast
• 1 tbsp. soy sauce
• 1/2 cup leftover plant-based gravy optional
• 2 tbsp. tomato paste
• 1 1/2 cups tomato sauce passata works
• 1/2 cup water
• 1/2 - 1 tsp sea salt
• 1/2 tsp Fresh cracked pepper

For the Parsnip Mash:

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