Vegan Lentil Shepherds Pie with Parsnip Mashed Potatoes
Vegan Lentil Shepherds Pie- a plant-based take on the comforting classic made with lentils, mushrooms and red wine. Topped with parsnip mashed potatoes for even more flavor! (gluten-free)
How about we start this week off with some comfort food?
I don’t know about you but I sure do need it after losing an hour yesterday. I didn’t get to bed until 3am because of a callback at the hospital and I.am.feeling.it. So comfort food is where it’s at today!
I know we’re on the verge of spring but there are still a few winter veggies hanging around, begging to be cooked. I mean, we can’t let those beauties go to waste…
Okay, so maaaayyybe the one on the right isn’t exactly beautiful. But it’s cute in it’s own rough and bumpy kind of way, right?
I have to confess, this was actually my first time cooking with celeriac (or celery root). I made a recipe that called for it once a while back but because I’m not a fan of celery, I ended-up leaving it out. Then recently Brandon took me out to a vegetarian wine bar in Oakland called Encuentro (which was amazing, by the way) and I ordered their Lentil Shepherd’s Pie made with celeriac. Turns out, I actually love it. Goes to show you can’t knock it until you try it!
The flavor is kind of hard for me to describe; I guess it’s similar to celery however, in this recipe it takes on the flavor of the red wine and vegetable broth which tastes awesome paired with lentils and mashed potatoes.
Traditional Shepherd’s Pie is obviously much different from this recipe which, for the most part, is light and healthy. The potatoes are mashed with the parsnips which helps give them a nice, creamy texture that goes perfectly with the savory lentils and vegetables.
Trust me, you won’t miss all of the beef, heavy cream and butter! Gross. ;)
Vegan Lentil Shepherd's Pie with Parsnip Mashed Potatoes
Yield: 6 servings
Prep Time: 15
Cook Time: 1 hour
Total Time: 1 hour 15 min
For the Filling
- 2 tablespoon extra virgin olive oil
- 1 small yellow onion, diced (about 1 and 1/2 cups)
- 3 cloves garlic, minced (about 1 tablespoon)
- 3 large carrots, peeled and finely chopped (about 1 cup)
- 8 ounces mushrooms, quartered (I used cremini)
- 2 cups peeled and diced celery root (about 1 medium size celeriac)
- 3/4 cup uncooked lentils, rinsed
- 3 tablespoons tomato paste
- 1 tablespoon Worcestershire (Annie’s Naturals is vegan)
- 1/2 cup dry red wine (such as cabernet or pinot noir)
- 1/2 cup vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
For the Parsnip Mashed Potato Topping
- 4 cups peeled 1-inch russet potato cubes (about 2-3 large russet potatoes)
- 2 cups peeled and chopped parsnips (about 4 parsnips)
- 3 tablespoons vegan butter
- 1/4 cup unsweetened plain non-dairy milk
- 1 teaspoon garlic powder
- salt & pepper to taste
- chives for topping
In a large pot over medium high heat, cover the potatoes and parsnips with water by a few inches. Bring to a boil and allow to cook for 30-35 minutes, until they are very tender enough to be mashed.
Meanwhile, start the filling but warming the olive oil in a dutch oven over medium heat. Add the onion, sprinkle with salt and cook for a few minutes. Add the garlic, carrots, mushrooms, celeriac and seasonings (thyme and oregano) then cook for about 5 minutes, until the mushrooms start to release their liquid. Pour in the red wine, tomato paste, and Worcestershire and bring to a boil. Allow to cook for about 5 minutes.
Next add the rinsed lentils along with the vegetable broth and bring to a boil. Reduce heat to low then cover and allow to simmer for 30-35 minutes, until lentils are tender.
Preheat the oven to 400°F. Drain the water from the potatoes and parsnips. Using a potato masher or fork, mash the potatoes and parsnips together. Add the vegan butter, milk, garlic powder, and salt & pepper to taste.
Lightly grease a pie dish or large casserole dish then fill the bottom with the lentil mixture. Top with a layer of parsnip mashed potatoes, spreading them evenly so that they cover the lentils.
Cook in the oven for 20-30 minutes, until the potatoes are a light golden color. Allow to cool for five to ten minutes then sprinkle with chives and pepper. Serve warm and enjoy!