To a large pot add the olive oil and heat on medium heat for 30 seconds before adding the onion. Cook for 3-4 minutes, stirring often to avoid burning.
Once the onions are translucent add in the garlic and cook for 1-2 minutes before adding the remainder of the ingredients. Stir the mixture till combined, bring to a boil then simmer with the lid on for 25 minutes. Check on the mixture every so often to ensure nothing is sticking to the bottom.**
While simmering, start making the Parsnip Mash.
For the Parsnip Mash:
Bring a large pot of water to a boil, then boil your parsnips until soft and fork-tender.
Into a high-speed blender add the strained parsnips and the rest of your ingredients. Blend ingredients. Use a blender tamper to push the ingredients down and blend continue to blend for around 1 minute or until perfectly smooth. Add more plant-based milk, 1 tbsp. at a time if your blender is finding it hard to reach that consistency.
Preheat your oven to 400F and grab a large baking sheet and 4 mini coquettes.
To a mini coquette, add some of the lentil mixture. You want to fill the pot over halfway but still under 3/4 to ensure there is enough room for the parsnip mash.
Dollop 2 large heaped tbsp. of parsnip mash on top of the lentil mixture. Use the back of a spoon to flatten and then carve horizontal and vertical marks on top of the pie with a fork.
Bake for 15 minutes before broiling for 5 minutes before serving.
Enjoy with roasted vegetables!
If you do not have access to black lentils, you can use green or brown. You can also use canned lentils, you will need 2 cans for this recipe.If you do not have access to vegetable stock paste, just use vegetable stock in place of vegetable stock paste.If the mixture is too thick, add more vegetable stock or water.If the mixture is too runny, remove the lid, slightly increase heat and cook down a bit more.