Vegan Shepherd's Pie with Beet and Lentils
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.
Ingredients
- 2 medium beets peeled, cut into small cubes
- 2 sweet potatoes peeled, cut into small cubes
- 1 red bell pepper diced
- 2 carrots diced
- 1 large yellow onion finely diced
- 4 garlic cloves minced
- 3 cups cooked lentils
- 3 lb potatoes peeled, cut into cubes
- 1 tsp freshly grated ginger
- 1 tsp sweet paprika
- 1 tbsp avocado oil
- 2 tbsp coconut oil
- 2 tsp turmeric
- 1/2 tsp dried rosemary
- 1 cup plant milk of choice unsweetened, warm
- 1 cup vegetable broth
- 1 cup fire roasted diced tomatoes with juices
- Freshly ground black pepper
- 1 tsp salt
Instructions
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Preheat the oven to 200C/400F and prepare a large baking dish.
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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.
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While the potatoes are boiling, prepare the rest of the vegetables.
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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.
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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.
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Season with salt and pepper and transfer into the baking dish.
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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.
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Top the pink vegetable mix with the potato mash, and spread it into a thick layer.
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Cook for 30 minutes, until golden.
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Remove from the oven and serve warm as it is, or next to a salad.