Vegan Lentil Shepherd's Pie

• 2 Tbsp olive oil
• 1 small yellow onion, diced (approx. 1 cup)
• 3 cloves garlic, minced
• 3 large carrots, peeled and diced (approx. 1 cup)
• 8 oz mushrooms, chopped 
• 2 cups celeriac, peeled and diced
• 1 cup dried lentils, soaked overnight
• 3 Tbsp tomato paste
• 1 Tbsp vegan Worcestershire
• 1/2 cup dry red wine
• 1 cup vegetable broth
• 1 tsp dried thyme
• 1 tsp dried oregano
• 4 large russet potatoes, peeled and chopped
• 3 large parsnips, peeled and diced
• 1/4 cup vegan butter
• 1/2 cup non dairy milk (use unsweetened plain)
• 1 tsp garlic powder
• salt & pepper to taste
• chives for topping

1. Boil potatoes and parsnips in water for 30-35 minutes, until they are very tender and able to be mashed. When ready, drain and mash together. Add the vegan butter, milk, garlic powder, and salt & pepper to taste.

2. Meanwhile, start the filling by warming the olive oil in a dutch oven over medium heat. Add the 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.

3. Pour in the red wine, tomato paste, and Worcestershire and bring to a boil. Allow to cook for about 5 minutes. Next add the soaked and rinsed lentils along with the vegetable broth and bring to a boil. Once it starts to boil, reduce heat to low then cover and simmer for 30-35 minutes, until lentils are tender.

4. Preheat the oven to 400°F. Using a pie dish or large casserole dish, fill the bottom with the lentils and veggies. Top with a layer of 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 top with chives and serve.