Lentil Shepherd's Pie with Parsnip Mash
User Reviews
5
10 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
45 mins
-
Total Time
1 hr
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Servings
4
-
Cuisine
International, Vegan
Lentil Shepherd's Pie with Parsnip Mash
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This Lentil Shepherd's Pie is made with yummy, creamy parsnip mash and lentils for the filling. The perfect comfort food in colder weather.
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Ingredients
For the Lentil Mixture:
- 1 tbsp. olive oil
- 1 yellow onion finely chopped, medium-sized
- 3 cloves garlic pressed
- 4 cups black lentils cooked
- 2 bay leaf
- 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 plant-based gravy optional, leftover
- 2 tbsp. tomato paste
- 1 1/2 cups tomato sauce passata works
- 1/2 cup water
- 1/2 - 1 tsp salt sea salt
- 1/2 tsp black pepper fresh cracked
For the Parsnip Mash:
- 5 parsnips medium-large sized, cut in 1-2 inch chunks for boiling
- 2 tbsp. extra virgin olive oil
- 2 tbsp. nutritional yeast
- 1 vegan butter heaped tablespoon
- 1 tsp garlic powder
- 1/2 tsp salt sea salt
- 1/2 tsp black pepper fresh cracked
- 2 tbsp. plant-based milk
Instructions
For the Lentils:
- To a large pot add the olive oil and heat on medium heat for 30 seconds before adding the onion. Cook for 3-4 minutes, stirring often to avoid burning.
- Once the onions are translucent add in the garlic and cook for 1-2 minutes before adding the remainder of the ingredients. Stir the mixture till combined, bring to a boil then simmer with the lid on for 25 minutes. Check on the mixture every so often to ensure nothing is sticking to the bottom.**
- While simmering, start making the Parsnip Mash.
For the Parsnip Mash:
- Bring a large pot of water to a boil, then boil your parsnips until soft and fork-tender.
- Into a high-speed blender add the strained parsnips and the rest of your ingredients. Blend ingredients. Use a blender tamper to push the ingredients down and blend continue to blend for around 1 minute or until perfectly smooth. Add more plant-based milk, 1 tbsp. at a time if your blender is finding it hard to reach that consistency.
To assemble:
- Preheat your oven to 400F and grab a large baking sheet and 4 mini coquettes.
- To a mini coquette, add some of the lentil mixture. You want to fill the pot over halfway but still under 3/4 to ensure there is enough room for the parsnip mash.
- Dollop 2 large heaped tbsp. of parsnip mash on top of the lentil mixture. Use the back of a spoon to flatten and then carve horizontal and vertical marks on top of the pie with a fork.
- Bake for 15 minutes before broiling for 5 minutes before serving.
- Enjoy with roasted vegetables!
Notes
- If you do not have access to black lentils, you can use green or brown. You can also use canned lentils, you will need 2 cans for this recipe.
- If you do not have access to vegetable stock paste, just use vegetable stock in place of vegetable stock paste.
- If the mixture is too thick, add more vegetable stock or water.
- If the mixture is too runny, remove the lid, slightly increase heat and cook down a bit more.
Genuine Reviews
User Reviews
Overall Rating
5
10 reviews
Excellent
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