Packed full of tasty vegetables, this super healthy alternative to a traditional shepherd’s pie substitutes beetroot and lentils for minced lamb and is dairy free too making it perfect for both vegetarians and vegans alike.

  • 90 mins
  • 2-3
  • Easy

Ingredients

  • 3 medium sized potatoes, peeled and quartered
  • 60ml unsweetened almond milk or buttermilk
  • 2 tbsp olive oil
  • 250g beetroot, chopped in half
  • 1 large onion, chopped
  • 2 large carrots, peeled and chopped
  • 2 sticks of celery, chopped
  • 100g dry lentils
  • 2 cloves garlic, minced
  • 2 tsp medium curry powder
  • 1/4 tsp sea salt
  • 600ml vegetable stock

Method

To make this Vegetarian shepherd’s pie: Preheat oven to 200C/180C for a fan oven.

Bring a pot of water to a boil and add the chopped potatoes. Cook at a controlled boil for 10 to 15 minutes, until potatoes are soft when poked with a fork.

Strain potatoes and mash them with the almond milk until smooth and creamy adding sea salt to taste. Set mashed potatoes aside for later.

In a large frying pan, heat the olive oil and gently fry the onion, carrots, and celery for about 8 minutes until just done.

Add the dry lentils, curry powder and garlic and sautée for 2 to 3 minutes. Add the vegetable stock and bring mixture to a full boil. Reduce heat and simmer until lentils are cooked through; about 25 to 30 minutes.

Add the chopped beetroot to the pan and stir to incorporate for about 2 minutes.

Pour the beetroot and lentil mixture into a medium sized oven dish. Spread the mashed potatoes evenly on top of the vegetables and place the oven dish on a baking sheet.

Bake in the centre of the oven for 30 to 35 minutes, until the shepherd’s pie is bubbly and the potatoes are starting to get brown and crispy.

www.lovebeetroot.co.uk

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