Lentil and Beetroot Shepherds Pie with Miso Mash

Lentil and Beetroot Shepherd's Pie with Miso Mash

  • Vegetarian
As seen on Twisted, a heart-warming Lentil and Beetroot Shepherd’s Pie with Miso Mash, a delicious twist on traditional mash.

  • 60 MINS

    Cooking Time

  • Easy

    Difficulty

  • 10 MINS

    Prep Time

  • 4 People

    Serves

Lentil and Beetroot Filling

  • 1 Knorr Veggie Cook's Essentials Smoked Chilli & Tomato Vegan Stock Pot
  • 300 g Puy lentils
  • 200 g cooked beetroot diced
  • 1 small carrot diced
  • 2 celery sticks
  • 1 brown onion diced
  • 2 garlic cloves
  • 1 tinned chopped tomatoes
  • 1 tsp smoked paprika
  • 1 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 20 g fresh parsley chopped

Miso Mash

  • 4 large potatoes
  • 1 tbsp plant-based salted butter block
  • 20 ml oat milk
  • 2 tsp white miso
  • 1 bunch spring onions sliced

Lentil and Beetroot Shepherds Pie with Miso Mash

  1. Preheat the oven to 180 degrees. Peel and chop the potatoes, add them to a large pot with water. Bring to a boil and cook for 15-20 mins.

  2. In the meantime, fry the onion in a pan until translucent, then add chopped garlic, carrots and celery and cook until vegetables begin to soften.

  3. Add in the tomatoes, filling your empty tomato can with water and pour into your pot. Then add the Knorr Smoked Chilli and Tomato Stock Pot and stir until. Simmer for 10 minutes allowing the sauce to thicken slightly and reduce.

  4. Add the smoked paprika and balsamic vinegar. Then pour in the puy lentils and beetroot, cook for an additional 5 minutes. Lastly, add the parsley and set aside.

  5. Once your potatoes have cooked, mash and add vegan butter, oat milk, miso and spring onions. Whisk with a fork until creamy.

  6. In a large dish, add your lentil and beetroot mixture, then cover with the miso mash. Bake for 25 minutes or until the mash is golden brown.

Knorr product used

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Little BIG difference tip

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