Autumn Harvest Plant-Based Shepherd's Pie - Center for Nutrition Studies

Ingredients

• 1 medium yellow onion, diced small
• 3 large cloves garlic, peeled, split, and finely chopped
• 2 medium tomatoes, diced
• 1 Tbsp tomato paste
• 2 Tbsp minced fresh sage
• 2 tsp minced fresh thyme
• 1 tsp minced fresh rosemary
• 3 stalks celery, cut into 3-inch lengths
• 3 medium carrots, cut into 3-inch lengths
• 2 large turnips, peeled, trimmed, and quartered
• 1 medium fennel bulb, trimmed and quartered
• 4 cups low-sodium vegetable broth, more as needed
• 5 cups cooked cannellini beans
• Sea salt and black pepper, to taste
• 1 Parsnip Mashed Potatoes
• 1 cup whole-grain bread crumbs