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

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
Vegan
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,