Lentil and Mushroom Shepherd’s Pie | Experience Life

Ingredients

• 1/2 cup French lentils , rinsed
• 2 cups vegetable stock
• 1 1/2 lb. parsnips, peeled and chopped
• 3/4 cup unsweetened nondairy milk
• 2 tbs. avocado oil, divided
• 1 1/2 tsp. sea salt, divided
• 1 large onion, chopped
• 8 oz. baby bella mushrooms , sliced
• 2 large carrots, sliced
• 1 tsp. dried thyme
• 1 tsp. dried sage
• 1/2 tsp. freshly ground black pepper
• 2 tbs. all-purpose or chickpea flour
• 2 tbs. tomato paste
• 1/2 cup frozen peas
• 1/4 tsp. paprika