Shepherd’s Pie

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

Submerge potatoes & parsnips in cold salt water. Boil 25-35 min. Drain, 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. Saute 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. @ 350F