Lentil Shepherd's Pie with Parsnip Potato Mash

Adapted from Food 52

INGREDIENTS:

• 1 1/2 cups green lentils
• 3 cups water

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• 2 pounds of potatoes, peeled and diced
• 3-4 parsnips, peeled and diced
• 1 cup rice milk
• 2 tablespoons Earth Balance spread
• 1 teaspoon rosemary
• 1/4 teaspoon garlic powder
• salt to taste

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• 1 tablespoon oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 large carrots, diced
• 2 ribs celery, diced
• 6 ounces mushrooms, sliced
• 2 teaspoons cumin
• 1/2 teaspoon thyme
• salt to taste

METHOD:

• Bring lentils and water to boil, reduce heat and simmer for 30 - 35 minutes
• Cook diced potatoes and parsnips in salted water until tender, about 20 - 25 minutes
• Drain potatoes and parsnips and mash with rice milk, Earth Balance spread, rosemary and garlic powder; salt to taste
• Heat oil in large pot, add onion and cook until translucent, about 10 minutes
• Add garlic, cumin and thyme and stir until combined
• Add carrots and celery and cook 10 minutes until carrots are tender
• Add mushrooms and cook 3 more minutes
• Add lentils with any remaining cooking water, stir and cook until enough liquid evaporates to where it is moist but not runny; season to taste with salt
• Spread lentil mixture in large casserole dish; spread mashed potatoes evenly over the top
• Bake at 350 degrees, uncovered, for 30 minutes