I am a huge football fan – but I love just about any sport, so I am eagerly awaiting the start of the Rugby World Cup tonight. Usually, our hopefully-winning pitch-side grub, features things like pizza, curry and other one-handed or eat-with-a-fork favourites. But our meal this evening
marries a few of these together for our sporting fodder – it’s a curried vegetable and lentil shepherd’s pie made with infused beetroot/beets, carrots, celery, potatoes and lentils. It makes a welcome vegetarian/vegan change from the usual beefed-up variation. It’s a super healthy vegetarian/vegan variation and is dairy free if you use unsweetened almond milk with the potatoes for the topping. I’ve used ready-cooked sweet chilli beetroot/beets, available from many supermarkets, but you can substitute with any cooked beetroot/beets of your choice but not pickled beetroot/beets. It’s a sure-fire winning favourite – perhaps even one to challenge and rival my Herder’s Pie!
Please note this recipe is ideal for the amber stage of eating if you cook the vegetables to a very tender consistency and makes 3 normal servings so double up for larger gatherings.
CURRIED BEETROOT AND LENTIL SHEPHERD’S PIE
3 medium-sized potatoes, peeled and quartered
4 tbsp unsweetened almond milk or buttermilk
salt and freshly ground black pepper
low-fat cooking spray or mist
1 large onion, chopped
2 large carrots, peeled and chopped
2 sticks/stalks celery, chopped
100 g/1/2 cup dry lentils
2 cloves garlic, crushed
2 tsp medium curry powder
600 ml/21/2 cups vegetable stock/bouillon
250 g/8 oz sweet chilli cooked beetroot, chopped
- Preheat the oven to 200 C/400 F/gas mark 6.
- Bring a pan of water to the boil, add the potatoes and cook for 10-15 minutes, until the potatoes are tender and soft. Drain and mash with the almond milk or buttermilk until smooth and creamy, adding salt and pepper to taste. Set aside until required.
- Meanwhile spritz a non-stick pan with low-fat cooking spray or mist and heat. Add the onion, carrots and celery and cook for about 8 minutes until just tender.
- Add the lentils, garlic and curry powder and cook for 2-3 minutes. Add the stock/bouillon and bring to the boil. Reduce the heat and simmer until the lentils are tender, about 25-30 minutes.
- Add the beetroot, mix well and cook for 2 minutes. Spoon into a medium ovenproof dish and top with the mashed potato mixture.
- Place on a baking sheet and cook in the oven for 30-35 minutes, until bubbly, golden and crispy. Serve hot.
WLS PORTION: 1/2
V suitable for Vegetarians/Vegans
CALORIES PER PORTION: 335