Beetroot and Lentil Shepherd's Loaf
Lentils, a budget-friendly pantry staple, team up with earthy beetroot to create a hearty and nutritious vegetarian loaf that's perfect for a cozy weeknight meal. This simple yet satisfying dish is a breeze to prepare and packed with plant-based protein and fiber. The addition of grated beetroot adds a vibrant pop of color and a slightly sweet undertone that complements the savory flavors of the lentils. Serve this versatile loaf with your favorite sides, such as mashed potatoes, roasted vegetables, or a fresh green salad, for a complete and satisfying meal.
The history of the shepherd's pie, a classic comfort food, can be traced back to the 18th century. Originally, shepherds would use leftover lamb or mutton to create a savory filling that was topped with mashed potatoes and baked. Over time, the shepherd's pie evolved into a more versatile dish, with various vegetables and lentils often replacing the traditional meat filling. This particular recipe draws inspiration from the classic shepherd's pie while incorporating an innovative twist with the use of beetroot. The vibrant color and earthy sweetness of the beetroot not only enhance the visual appeal of the dish but also add a unique depth of flavor.
Beetroot and Lentil Shepherd's Loaf Beetroot and Lentil Shepherd's Loaf Beetroot and Lentil Shepherd's Loaf Beetroot and Lentil Shepherd's Loaf
Prep time: 15 | Cook time: 50 | Serves: 4
Ingredients
  • 1 large beetroot, peeled and grated
  • 1 cup dried green lentils, picked over and rinsed
  • 1 onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup vegetable broth
  • 1/2 cup rolled oats
  • 1/4 cup tomato paste
  • 1 teaspoon dried oregano
Instructions
  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, combine the grated beetroot, lentils, onion, garlic, vegetable broth, rolled oats, tomato paste, and oregano.
  3. Mix well until all ingredients are evenly combined.
  4. Transfer the mixture to a greased 9x5-inch loaf pan.
  5. Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  6. Let the loaf cool in the pan for 10 minutes before slicing and serving.
  7. Serve with your favorite sides, such as mashed potatoes, roasted vegetables, or a fresh green salad.
Why It Works
  • Using dried lentils instead of canned lentils gives you more control over the texture and flavor of the dish. Dried lentils need to be picked over and rinsed before cooking, but this extra step is worth it for the superior texture they provide.
  • Grating the beetroot rather than chopping it helps to distribute its color and flavor more evenly throughout the loaf.
  • The combination of rolled oats and tomato paste adds a subtle sweetness and richness to the loaf, while also helping to bind the ingredients together.
  • Baking the loaf in a loaf pan ensures even cooking and a nicely browned crust.