Best with White Wine & Balsamic Beets

Vegan Shepherd’s Pie with Curried Beets & Lentils

Prep Time: 15 min // Cook Time: 1 hour 15 min Servings: 2 to 3

What to do

  1. Bring a pot of water to a boil and add the chopped potatoes. Cook at a controlled boil for 15 to 20 minutes, until potatoes are soft when poked with a fork.
  2. Strain potatoes and place them in a blender along with the almond milk. Blend until smooth and add sea salt to taste.
  3. Set mashed potatoes aside for later.
  4. In a large skillet, heat olive oil over a medium flame. Add the onion, carrots, and celery, and cook until the vegetables are al dente (about 8 minutes).
  5. Add the dry lentils, curry powder, and garlic and sautée 2 to 3 minutes.
  6. Add the vegetable broth and bring mixture to a full boil.
  7. Reduce heat and simmer until lentils are cooked through; about 25 to 30 minutes.
  8. Add the chopped beets to the skillet with the lentils and stir to incorporate for about 2 minutes.
  9. Preheat oven to 400 degrees.
  10. Pour the lentil and beet mixture into a 1.5 quart casserole dish.
  11. Spread the mashed potatoes evenly on top of the vegetables and place the casserole dish on a baking sheet.
  12. Bake on the center rack for 30 to 35 minutes, until the shepherd’s pie is bubbly and the potatoes are starting to get brown and crispy.
  13. Allow the pie to cool for 15 minutes before serving with your favorite Irish soda bread or rustic bread of choice.

What you’ll Need

3 medium Yukon gold potatoes, quartered and boiled

1/4 cup unsweetened almond milk or buttermilk

2 tablespoons olive oil

1 6.5 ounce package Love Beets White Wine & Balsamic baby beets, halved

1 large yellow onion, chopped

2 large carrots, peeled and chopped

2 stalks of celery hearts, chopped

1/2 cup dry lentils

2 cloves garlic, minced

2 teaspoons yellow curry powder

1/4 teaspoon sea salt

2 1/2 cups low-sodium vegetable broth