Lentil Sheppard's Pie

Lentil Sheppard's Pie

1 tsp oil avo – or other

1 small yellow onion, diced cone #2

3 cloves garlic, minced

3 large carrots, cone #3

8 ounces mushrooms, chopped  cone #4

2 cups diced celery root cone #3

1 cup green lentils, soaked overnight

2 tablespoons tomato paste

1 tablespoon Worcestershire (Annie's Naturals is vegan)

1 1/2 cup vegetable broth

1 teaspoon dried thyme

1 teaspoon dried oregano

Mashed Potato Parsnip Topping

3 large russet potatoes cone #3

3 large parsnips, peeled and diced cone #3

1 to 2 T earth balance

2 T non dairy milk (use unsweetened plain)

1 teaspoon garlic powder

salt & pepper to taste

chives for topping

Place the potatoes and parsnips in 3qt with culinary basket a few inches water, cook for 20-30 minutes, until they are very tender and able to be mashed.

Meanwhile, start the filling pre heat braiser  over large pan overmedium heat. Add the oil, onion and cook for a few minutes. Then add the carrots, mushrooms, celeriac, garlic, and seasonings {thyme, oregano and salt & pepper to taste} and cook for another 3-5 minutes. Pour in the broth, tomato paste, and Worcestershire and bring to a high simmer. Next add the soaked and rinsed lentils. Once it starts to boil, reduce heat to low then cover and simmer for 20 minutes, until lentils are tender. Preheat the oven to 400°F. Using a potato masher or fork, mash the potatoes and parsnips together. Add the vegan butter, milk, garlic powder, and salt & pepper to taste.

Using 11 inch skillet, EOS  or bake and roast pan-fill the bottom with the lentils and veggies. Top with a layer of mashed potatoes, spreading them evenly so that they cover the lentils. Broil, until the potatoes are a light golden color. Allow to cool for five to ten minutes then serve.