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

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
Gluten-free
Pie
Vegan

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,