Vegan Parsnip Shepherd's Pie

By: Rose Marie Jarry, Master Chef at Kronobar

25 minutes, 6 servings, gluten-free, vegan

Ingredients

  • 2 cups peeled and diced parsnip
  • 1 large potato
  • 1 cup sundried tomatoes, chopped
  • 3 garlic cloves
  • 1 onion
  • 2 cups cooked lentils
  • 1 cup zucchini, shredded
  • 1 tablespoon smoked paprika
  • 1 tablespoon dried Herbes de Provence mix
  • 1 teaspoon organic vegetable broth powder
  • 1 tablespoon coconut oil
  • ½ cup vegan cheese, Daiya’s brand (optional)
  • Sea salt and pepper

Directions

  1. Pre heat the oven to 375F.
  2. Soak the sundried tomatoes in water for 10-15 minutes.
  3. Steam the potatoes and parsnip together for a good 30 minutes, until they are both very soft.
  4. Heat up a pan and roast the soaked sundried tomatoes, onion, and garlic in the coconut oil. Then add the cooked lentils and spices. Mix well and let it simmer for 2-3 minutes on medium heat.
  5. In a bowl mash the cooked parsnip and potatoes. Add 1 tablespoon of olive oil and dried herbs, along with the vegan cheese if you wish to use some.
  6. Grease a glass pan of about 12×7 inches and lay a first layer of the lentils at the bottom.
  7. Then, lay a layer of shredded zucchini.
  8. Finish by a adding layer of mashed parsnip on top.
  9. Bake in the oven for 20 minutes. Wait a few minutes before cutting it into serving sizes.
  10. Enjoy!