Shepherd's Pie

Ingredients

4 lg. potatoes (quartered)
6 parsnips (chopped)
1 c. almond (non-dairy) milk
4 Tbsp. olive oil
1 onion
2-3 garlic cloves (minced)
2 carrots
2 ribs celery (diced)
6 oz. baby bella mushrooms (sliced)
1 1/2 c. dry lentils
1 c. vegetable broth
1 tsp. dried rosemary
salt & pepper to  taste

Directions

Submerge potatoes & parsnips in cold salt water. Boil 25-35 min. Drain and add milk, 2 Tbsp. olive oil, salt & pepper to taste, then mash & set aside.

Boil lentils in 3 c. water 30-35 min. Set aside. Sauté onions, garlic, carrots, & celery. Add mushrooms & cook for 3 min. then add lentils.  Stir in spices w/ ½ the broth.  Add more broth as needed (keep moist, not runny).

Layer mashed potato over lentils & veggies in casserole dish. Bake 20 min. at 350F.