Description
Beet & Lentil Shepherd?s Pie is a vibrant and comforting dish that combines earthy lentils with sweet roasted beets, all topped with creamy mashed potatoes. This plant-based delight is not only visually appealing but also packed with nutrition, making it perfect for cozy family dinners or potluck gatherings. With its rich flavors and hearty texture, it?s a recipe you?ll want to keep close at hand for any occasion.
Ingredients
Scale
- 1 cup green or brown lentils
- 2 medium beets, cubed
- 1 medium onion, diced
- 2 medium carrots, chopped
- 3 cloves garlic, minced
- 4 medium russet potatoes, peeled and chopped
- 2 cups low-sodium vegetable broth
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400?F (200?C).
- Toss the cubed beets with olive oil and roast on a baking sheet for 25-30 minutes until tender.
- In a skillet over medium heat, saut? the onion, carrots, and garlic in olive oil until soft (about 5 minutes).
- Add rinsed lentils and vegetable broth to the skillet; bring to a boil then simmer until lentils are tender (about 25 minutes).
- Stir in roasted beets and season with salt and pepper.
- Boil the potatoes until fork-tender (15-20 minutes), then mash with butter and milk until creamy.
- Spread the lentil-beet mixture in a baking dish; top with mashed potatoes and create swirls for browning.
- Bake for about 30 minutes or until golden brown.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: Plant-based
Nutrition
- Serving Size: 1/6 of the pie (approximately 230g)
- Calories: 320
- Sugar: 5g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 16g
- Protein: 12g
- Cholesterol: 0mg