This tasty vegetarian recipe is a spin on the traditional shepherd’s pie.
Packed with tasty veg, this dish swaps minced lamb for beetroot and lentils instead. It’s also dairy-free, so it’s suitable for any vegans out there, too.
Serves: 2-3 Prep time: 15 minutes Cooking time: 1 hour 15 minutes
- 3 medium sized potatoes, peeled and quartered
- 60ml unsweetened almond milk or buttermilk
- 2 tbsp olive oil
- 250g Sweet Chilli 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
What to do:
- Preheat oven to 200C/180C 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.
Recipe courtesy of: www.lovebeetroot.co.uk