Vegan Lentil Shepherd’s Pie with Parsnip-Potato Crust
Author: 
Recipe type: Easy
Cuisine: vegan, vegetarian, gluten-free, dairy-free
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Meatless version of Shepherd's Pie made with lentils and a parsnip-potato topping.
Ingredients
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 large red onion, diced
  • 1 large carrot, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 1 sprig rosemary, chopped
  • 1½ cup lentils, rinsed
  • 1 bay leaf
  • 3 Tbsp tomato paste
  • 1 Tbsp balsamic vinegar (or HP Sauce or Worcestershire sauce)
  • 1 tsp Kosher salt
  • ½ tsp freshly ground black pepper
  • ¼ tsp crushed red pepper flakes
  • 8 medium red-skin potatoes, quartered (peeled optional)
  • 4 parsnips, peeled and chopped
Instructions
  1. Heat a 5-quart stock pot over a medium heat; add EVOO.
  2. Add onions and cook until soften and caramelized. Add carrot and celery and sauté with onions until softened, about 10 minutes. Add the garlic and cook for another minute.
  3. Stir in the rosemary, lentils, bay leaf and add 6 cups water. Bring the pot to a boil over high heat. Monitor and add additional water, if needed. (Lentils should have the consistency of stew.) Reduce the heat and simmer uncovered for 30 minutes.
  4. Preheat the oven to 350°F.
  5. Add the tomato paste and balsamic vinegar; cook for another 15 minutes, or until the lentils are tender. Season with salt and pepper. Remove from the heat; discard the bay leaf and pour the lentils into an 8x8 inch baking dish.
  6. Meanwhile, prepare the potato-parsnip topping while the lentils cook. Add the potatoes and parsnips to a medium saucepan with enough water to cover. Bring the pot to a boil over high heat. Reduce the heat and cook uncovered until the vegetables are tender, about 15 minutes.
  7. Remove the potatoes and parsnips from the heat and drain. Mash the parsnip-potato mixture with a handheld masher (or ricer if peeled) until smooth and creamy. Season with additional salt and pepper; then spread the mixture evenly over lentils.
  8. Bake the casserole for 25 minutes, or until bubbly. For a browned crust, closely monitor casserole under a broil setting for a few minutes.
  9. Let dish stand for 10 minutes before serving.
Recipe by Run DMT at https://deniseisrundmt.com/2013/05/24/vegan-lentil-shepherds-pie-with-parsnip-potato-crust/