Curried beetroot and lentil shepherd’s pie

• 1 kg potatoes, peeled and chopped

• 150 ml unsweetened almond milk

• 1 tbsp olive oil

• 1 medium onion, finely chopped

• 2 medium carrots, diced

• 2 celery sticks, diced

• 2 garlic cloves, minced

• 200 g dried green or brown lentils, rinsed

• 2 tsp curry powder

• 500 ml vegetable stock

• 200 g cooked beetroot

To finish:

• Extra sea salt and black pepper, to taste

• A drizzle of olive oil for the top (optional)

Top Tip: Try this recipe with Sainsbury’s Taste The Difference Sweet Chilli Beetroot for an added kick