This curried beetroot and lentil shepherd’s pie, courtesy of lovebeetroot.co.uk is a veggie-friendly twist on a classic British dish. Packed full of tasty vegetables, this super healthy alternative to the 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. It’s great for National Vegetarian Week!
Ingredients (serves 2-3)
3 medium-sized potatoes, peeled and quartered
60ml unsweetened almond milk or buttermilk
2tbsp 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
2tsp medium curry powder
¼tsp sea salt
600ml vegetable stock
Method
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 the 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 eight minutes until just done.
Add the dry lentils, curry powder and garlic and sautée for two to three 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 two 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 lovebeetroot.co.uk
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