Beetroot Shepherd’s Pie
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.
Equipment
- Large Pot
- Medium saucepan
- Large skillet
- Potato masher or ricer
- Baking dish (8x8 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.
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.