Plant-based Shepherd’s Pie with and Rainbow Chard Recipe

Ingredients

• 1 small butternut squash
• 4 large potatoes (peeled and chopped)
• 1 14-ounce can lentils (rinsed and drained)
• 1 onion (finely chopped)
• 2 carrots (diced)
• 2 cloves garlic (minced)
• 1 cup vegetable broth
• 1 cup frozen peas
• 1 tablespoon tomato paste
• 1 tablespoon soy sauce or tamari
• 1 tablespoon nondairy butter
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• ½ teaspoon paprika
• Salt
• pepper
• 2 tablespoons olive oil
• Fresh parsley (for garnish)
• 2 bunches rainbow chard
• 3-4 cloves garlic (minced)
• 1 tablespoon Champagne vinegar (or any other mild vinegar)