Comforting, filling and gorgeous coloured, this vegan Shepherd's pie recipe is made with beets and lentils, plus a fluffy layer of dairy-free potato mash, making an impressive dish for the Thankgiving table.
Preheat the oven to 200C/400F and prepare a large baking dish.
Add the cubed potatoes into a pot, cover with water and bring to boil over medium heat. Reduce the heat to low and simmer for 15 minutes, until very well cooked. Drain well.
While the potatoes are boiling, prepare the rest of the vegetables.
Heat the avocado oil into a large pot, and add the carrot, onion, bell pepper, half of the minced garlic amount, sweet potato and beet. Cook over low heat for 15 minutes, stirring frequently.
Add the spices, vegetable broth and diced tomatoes, mix and bring to boil over medium heat. Turn the heat to low again and simmer for 10 minutes.
Season with salt and pepper and transfer into the baking dish.
Mash the cooked potatoes with a fork, add the garlic, coconut oil and warm plant milk, and mix well with a wooden spoon to obtain a fluffy puree.
Top the pink vegetable mix with the potato mash, and spread it into a thick layer.
Cook for 30 minutes, until golden.
Remove from the oven and serve warm as it is, or next to a salad.