Vegan Lentil Shepherd's Pie | Celeriac | Boston Organics

Ingredients

• 2 Tbsp olive oil
• 1 small yellow onion, diced (approx. 1 cup)
• 3 cloves garlic, minced
• 3 large carrots, peeled and diced (approx. 1 cup)
• 8 oz mushrooms, chopped
• 2 cups celeriac, peeled and diced
• 1 cup dried lentils, soaked overnight
• 3 Tbsp tomato paste
• 1 Tbsp vegan Worcestershire
• 1/2 cup dry red wine
• 1 cup vegetable broth
• 1 tsp dried thyme
• 1 tsp dried oregano
• 4 large russet potatoes, peeled and chopped
• 3 large parsnips, peeled and diced
• 1/4 cup vegan butter
• 1/2 cup non dairy milk (use unsweetened plain)
• 1 tsp garlic powder
• salt & pepper to taste
• chives for topping