Lentil and Root Vegetable Shepherd’s Pie – Catskill Animal Sanctuary

Name: Lentil and Root Vegetable Shepherd’s Pie – Catskill Animal Sanctuary
Ingredients: 2 cups French, green, or brown lentils, rinsed; 1 tablespoon olive oil; 1 leeks, white and light green parts, thinly sliced, about 1 cup, or substitute 1 medium onion,; 3 carrots, chopped small, about 1 cup; 4 large cloves garlic, minced; 3 stalks celery, chopped small, about 1 cup; 2 teaspoons dried thyme; 2 tablespoons cornstarch; 1 tablespoon tomato paste; 2 tablespoons vegan Worcestershire sauce; 1 cup vegetable broth; 2 cups frozen green peas; Salt and freshly ground black pepper; 1 large turnip, about 1/2 pound, peeled and cut into 1-inch pieces; 1 large celeriac bulb, about 1 pound, peeled and cut into 1-inch pieces; 1 pound parsnips, peeled and cut into 1-inch rounds; 2 tablespoons vegan butter; ⅓ cup nutritional yeast; Salt

casanctuary.org

Patrick's Day but this Lentil and Root Vegetable Shepherd's Pie is one you'll want to make whenever you need chilly-day comfort food because that's when many root vegetables are at their best.

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Ingredients

2 cups French, green, or brown lentils, rinsed
1 tablespoon olive oil
1 leeks, white and light green parts, thinly sliced, about 1 cup, or substitute 1 medium onion,
3 carrots, chopped small, about 1 cup
4 large cloves garlic, minced
3 stalks celery, chopped small, about 1 cup
2 teaspoons dried thyme
2 tablespoons cornstarch
1 tablespoon tomato paste
2 tablespoons vegan Worcestershire sauce
1 cup vegetable broth
2 cups frozen green peas
Salt and freshly ground black pepper
1 large turnip, about 1/2 pound, peeled and cut into 1-inch pieces
1 large celeriac bulb, about 1 pound, peeled and cut into 1-inch pieces
1 pound parsnips, peeled and cut into 1-inch rounds
2 tablespoons vegan butter
⅓ cup nutritional yeast
Salt