Vegan Beetroot Shepherd’s Pie

Hear me out: Shepherd’s Pie but make it VALENTINES DAY THEMED. At least that’s the thought that ran across my mind that led me down the ultimate rabbit hole of figuring out what that even means, let alone tastes or looks like. And since traditional shepherd’s pie leans heavy and brown, I knew I needed to do a lot of work to make this happen. This beetroot shepherd’s pie falls squarely into romantic and whimsical, while still pulling its weight nutritionally and giving winter coziness.

Beets do a LOT of work here, naturally. They add earthiness and natural sweetness to the filling, and when blended into the potato topping, they turn the entire dish a soft pinkish red that doesn’t need filters or food coloring to show off even after cooking. Beets bring moisture and body to the lentil filling, which helps it hold together without feeling dense. They also pair surprisingly well with savory ingredients like garlic, thyme, smoked paprika, and nutritional yeast (my absolute fave, IYKYK).

A tip worth noting: When it comes to the topping, mash while everything is still hot, and don’t overwork it. You want smooth, not gluey. A splash of plant milk at the end can help loosen things up, if needed.

The filling should be thick and scoopable before it ever hits the oven. If it’s loose on the stovetop, it’ll stay loose after baking. Simmer until the beets are tender and the broth has reduced. That structure is what gives you clean slices once cooled slightly.

This is a great make-ahead meal, especially for a date night at home in February if you are like me. You can assemble the full dish, cover, and refrigerate up to a day in advance. Bake when ready, adding a few extra minutes if it’s going in cold.Leftovers hold well in the fridge for 3–4 days and reheat best in the oven or air fryer rather than the microwave if you want to keep the texture intact.

Beetroot Shepherd’s Pie

Miranda | The Herby Eater

A vibrant twist on classic shepherd’s pie made with earthy beets, lentils, and a naturally pink potato-beet mash. Cozy, nourishing, and strikingly beautiful, this plant-based bake delivers comfort food energy with a show-stopping color payoff.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dinner, Lunch, Main Course

Cuisine American, British

Servings 6 servings

Equipment

• Large Pot
• Medium saucepan
• Large skillet
• Potato masher or ricer
• Baking dish (8×8 or similar)
• Knife & cutting board

Ingredients

  

• 2 medium beets peeled and diced small
• 1 tablespoon olive oil
• 1 small yellow onion diced
• 4 cloves garlic minced
• 1 carrot diced
• 1 celery stalk diced
• 2 small radishes diced (optional)
• ½ cup cooked green or brown lentils
• 1½ cup chopped kale
• 2 tablespoons tomato paste
• 2 tablespoons nutritional yeast
• 1 teaspoon smoked paprika
• 1 teaspoon fresh thyme leaves or ½ teaspoon dried
• ½ teaspoon ground black pepper
• ¾ teaspoon sea salt adjust to taste
• ½ cup vegetable broth

Pink Mash

• 2-3 large potatoes peeled and cubed
• 1 small beet peeled and cubed
• 2 tablespoons vegan butter or olive oil
• ¼ cup unsweetened plant milk almond, oat, or soy
• 1 tablespoon nutritional yeast optional
• ½ teaspoon sea salt

Instructions

 

• Heat olive oil in a large skillet over medium heat.
• Add onion, carrot, radish and celery. Sauté 5–7 minutes until softened.
• Stir in garlic and cook 30 seconds until fragrant.
• Add diced beets, cooked lentils, tomato paste, nutritional yeast, smoked paprika, thyme, salt, and pepper. Stir well.
• Pour in vegetable broth, reduce heat to medium-low, and simmer 15–20 minutes until beets are tender and the mixture is thick and scoopable.
• Add in kale and stir for 2 minutes until it wilts slightly and brightens.
• Taste and adjust seasoning. Spread evenly into a greased or non-stick baking dish.
• Add potatoes and beet to a large pot of salted water. Bring to a boil and cook 15–18 minutes until very tender.
• Drain well and return to the pot.
• Add vegan butter, plant milk, nutritional yeast, and salt.
• Mash until smooth and vibrantly pink. Adjust milk for texture.
• Preheat oven to 400°F (205°C).
• Spoon the pink mash over the beet filling and gently spread to the edges.
• Use the back of a spoon or spatula to create swirls or peaks for browning and visual texture.
• Bake uncovered for 20–25 minutes until lightly golden on top.
• Cool 5–10 minutes before serving.

Notes

For extra depth, add a splash of balsamic vinegar or tamari to the filling.
Want even more pink or red? Use two small beets in the mash instead of one.
This holds its shape beautifully once slightly cooled—perfect for clean slices and photo pulls.
Pair with a bright green side like lemony kale, arugula salad, or green beans for maximum color contrast.

Keyword Dairy-Free, Date Night, Dinner, Gluten Free, Lunch, Main, Plant Based, Soy-Free, Vegan, Vegetarian