Vegan Lentil Shepherd's Pie with Mashed Cauliflower | Kara Lydon

Ingredients

• 2 tablespoons olive oil
• 1 small-medium onion, diced (approx 1 cup)
• 2 carrots, peeled and diced (approx 1 cup)
• 2 small or 1 large parsnip, peeled and diced (approx 1 cup)
• salt and pepper, to taste
• 2 large cloves garlic, minced
• 8 ounces sliced cremini mushrooms
• 4 cups vegetable broth
• 1 cup dry green lentils, rinsed and drained
• 1 bunch sage (about 5 leaves), chopped
• 1 bunch thyme (about 3-4 sprigs), chopped
• 2 tablespoons cornstarch or arrowroot powder
• 3 lbs. cauliflower florets (approx 3 heads cauliflower)
• 1/3 cup unsweetened almond milk
• 3 tablespoons vegan buttery spread