Shepherd’s Pie with Parsnip & Potato Mash

Name: Shepherd’s Pie with Parsnip & Potato Mash
Prep time: 15 min
Cook time: 1 h 25 min
Total time: 1 h 40 min
Yield: Serves: 4–6
Ingredients: 3 tablespoons tomato paste (concentrated purée); 100 g (3½ oz/⅔ cup) frozen peas; 500 g (1 lb 2 oz) mushrooms, such as chestnut, portobello, oyster or wild, sliced; 270 g (9½ oz/1¼ cup) green or brown lentils, rinsed; 750 ml (26 fl oz/3 cups) porcini mushroom stock (vegetable stock is fine); 600 ml (21 fl oz) hot water; 40 g (1½ oz) dried porcini mushrooms; freshly ground black pepper; 60 ml (2 fl oz/¼ cup) olive oil; fine sea salt; 150 ml (5 fl oz) non-dairy milk, warmed, plus a little more if needed for thinning; 1 kg (2 lb 4 oz) potatoes, peeled and quartered; 400 g (14 oz) parsnips, peeled and cut into chunks; 2 bay leaves; 2 medium carrots, diced small; 2 tablespoons chopped thyme; 2 garlic cloves, minced; 1 onion, finely chopped; 1 tablespoon cornflour (cornstarch)

Preparation info

Serves:
4–6

Difficulty
Easy
Ready in
1 hr 40

Appears in

Easy Vegan

By Sue Quinn

Published 2015

About

A rich mushroom and lentil stew topped with a cloud of flavoursome mash – this dish is hard to beat when it comes to hearty, tasty fare. Meat? Who needs it?

Ingredients

1 kg (2 lb 4 oz) potatoes, peeled and quartered
400

Main course
Vegan
Gluten-free
Pie

Method

Cook the potatoes and parsnips in simmering salted water for 20 minutes, or until tender. Drain, return to the pan and mash with the warm milk and 2 tablespoons of the olive oil. Season with salt and pepper and set aside.

Cover the porcini mushrooms in the hot water and set aside. Meanwhile,