Name: Lentil Shepherd’s Pie with Rustic Parsnip Crust
Prep time: 20 min
Cook time: PT1.5H
Ingredients: 1 large yellow onion, peeled and diced small; 1 large carrot, peeled and diced small; 2 stalks celery, diced small; 2 cloves garlic, peeled and minced; 1 sprig rosemary; 1½ cup green lentils, rinsed; 1 bay leaf; 3 tablespoons tomato paste; Salt and freshly ground black pepper to taste; 8 medium red-skin potatoes, peeled and chopped; 4 parsnips, peeled and chopped

Prep-time: 20 minutes / Cook Time: 1.5 hours
Serves 6-8
watch the video
print/save recipe

Please enter your email to continue.

Email

Cancel

My family eats mashed potatoes at every holiday meal, and as a kid I never liked them, except as a bowl for gravy, which I adored. Imagine my surprise when I learned that you could add other things to mashed potatoes to make them good—such as roasted garlic, leeks, and, as in this dish, parsnips.

From Forks Over Knives – The Cookbook

Find this recipe and more in the Forks Over Knives Recipe App.

By Del Sroufe, Mar 14, 2013

Ingredients

1 large yellow onion, peeled and diced small
1 large carrot, peeled and diced small
2 stalks celery, diced small
2 cloves garlic, peeled and minced
1 sprig rosemary
1½ cup green lentils, rinsed
1 bay leaf
3 tablespoons tomato paste
Salt and freshly ground black pepper to taste
8 medium red-skin potatoes, peeled and chopped
4 parsnips, peeled and chopped

Instructions

Place the onion, carrot, and celery in a large saucepan and sauté over medium heat for 10 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan. Add the garlic and cook for another minute. Stir in the rosemary, lentils, bay leaf, and enough water to cover the lentils by 3 inches. Bring the pot to a boil over high heat. Reduce the heat to medium and cook, covered, for 30 minutes.
Preheat the oven to 350° F.
Add the tomato paste to the saucepan and cook for another 15 minutes, or until the lentils are tender. Season with salt and pepper. Remove from the heat, discard the bay leaf and rosemary sprig, and pour the lentils into a 9 × 13-inch baking dish.
Meanwhile, add the potatoes and parsnips to a medium saucepan and add enough water to cover. Bring the pot to a boil over high heat. Reduce the heat to medium and cook, covered, until the vegetables are tender, about 15 minutes.
Remove the potatoes and parsnips from the heat and drain all but ½ cup of the water. Mash the vegetables until smooth and creamy, then season with additional salt and spread the mixture evenly over the lentils.
Bake the casserole for 25 minutes, or until bubbly. Let sit for 10 minutes before serving.

tags:

cottage pie recipe

(1)

3 Comments

Comments (3)

(5 from 1 votes)

Add a Comment and/or Rating

Leave a Reply

Recipe Rating

Comment Reply Name* Email* Your email address will not be published. Required fields are marked *

You need to provide a comment or rating to submit

CGarrett2 days ago

Delicious! I added mushrooms and used Penzey’s Northwoods seasoning plus some half sharp paprika. Also, I cooked the lentils in an oven safe skillet then put the mashed potatoes and parsnips right in the skillet and put the whole thing in the oven, saved myself a pot to clean!

Aliena2 months ago

Could I make the whole dish up until the baking step, refrigerate it overnight, and then bake it the next day?

CGarrett2 days ago

I think that would work, but I would maybe add additional liquid. I think the filling would dry out some overnight in the fridge as the lentils continue to absorb moisture. When I put mine in the oven there was almost a gravy, but by the end of the evening when I was putting leftovers away it had dried out quite a bit.

Healthy eatingshouldn't be a hassle

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner

Learn how to cookplant-based meals at home

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course