Hearty Lentil & Root Vegetable Shepherd's Pie with Parsnip Mash

Name: Hearty Lentil & Root Vegetable Shepherd's Pie with Parsnip Mash
Total time: 40 min
Yield: 2 servings
Cuisine: British/Comfort
Ingredients: 100 g Brown or green lentils, dried; 150 g Carrots, diced; 50 g Celery sticks, diced; 1 medium Onion, chopped; 1 unit Vegetable stock cube; 1 tbsp Tomato purée; 1 tsp Worcestershire sauce (vegetarian); 400 g Parsnips, peeled and chopped; 300 g Potatoes, peeled and chopped; 50 ml Milk (or plant-based alternative); 15 g Butter or oil; 1 tsp Dried thyme

Lentils simmer with tomato purée, thyme, and stock over a vegetable base, topped with mashed parsnip and potato.

40 min 573 kcal/serving serves 2

Protein, carbs and fat with a free account

100 g Brown or green lentils, dried
150 g Carrots, diced
50 g Celery sticks, diced
1 medium Onion, chopped
1 unit Vegetable stock cube
1 tbsp Tomato purée
1 tsp Worcestershire sauce (vegetarian)
400 g Parsnips, peeled and chopped
300 g Potatoes, peeled and chopped
50 ml Milk (or plant-based alternative)
15 g Butter or oil
1 tsp Dried thyme

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Hearty Lentil & Root Vegetable Shepherd's Pie with Parsnip Mash

Protein, carbs and fat for this dish