15
Jul 2013
Vegan Lentil Shephard’s Pie with Potato Parsnip Mash
By Gena Hamshaw Serves 6-8 2 1/2 pounds (about 4 large) russet potatoes, peeled and quartered 6 parsnips, peeled and roughly chopped 1 cup almond, soy, rice, or other non-dairy milk Sea salt to taste Black pepper to taste 4 tablespoons olive oil, divided into…
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