Lentil Shepherd’s Pie With Truffle Yam Topping
[Vegan, Gluten-Free]

To Make the Filling:

• 1 cup brown French lentils, cooked in 4 cups boiling water, reduce heat, until done, but not mushy (20 min), drain.
• 1 parsnip, peeled, medium dice
• 2 carrots, peeled, medium dice
• 1 rutabaga, peeled, medium dice
• 1 small butternut squash, peeled, medium dice
• 10 cippollini onions, peeled and cut in half, if you can’t find these frozen pearl onions are ok
• 1/2 of a head of cauliflower cut into florets
• 5 cloves garlic peeled
• 8-ounces fresh mushrooms, your choice
• 1 tablespoons liquid aminos
• 3 tablespoons olive oil
• A handful chopped herbs of your choice
• Salt and pepper to taste

To Make the Sauce: 

• 1 medium onion, small dice
• 1 15-ounce can crushed tomatoes
• A palmful of dried porcini mushrooms, tea’d up with about 1/4 cup hot water
• 1 1/2 cup dry white wine
• 2 cups veggie stock
• 2 tablespoon white miso or soy sauce
• Salt and pepper to taste

To Make the Topping: 

• 2 large yams
• 2 tablespoons dairy-free butter
• 1/4 cup almond milk
• Salt and pepper to taste
• Drizzle of white truffle oil