Vegan Shepherd's Pie with Parsnip and Potato Crust: Recipes by our chefs

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup mushrooms, sliced
• 1 cup green peas
• 1 cup cooked lentils
• 1 tablespoon tomato paste
• 1 cup vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• 4 parsnips, peeled and chopped
• 4 potatoes, peeled and chopped
• 1/4 cup plant-based milk
• 2 tablespoons vegan butter
• Fresh parsley, for garnish