Fennel Lentil Ragu & Potato Shepherd's Pie
A vegetarian ragu is a great staple recipe, and it makes a great base for a delicious shepherd's pie. Cook this at the weekend, eat what you need and freeze any leftovers for later. This is a no-fuss type of recipe but super delicious and versatile.
Substitutes:
- No fennel? Use celery, leek or onion instead.
- Vegan? Use vegan milk, butter and cheese alternatives.
- No cheddar? Swap for parmesan.
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Servings: 2
Ingredients:
1 tbsp Olive oil
1 Fennel (finely chopped )
1 can lentils
1 Red onion (chopped )
1 Carrot (chopped )
4 tbsp Tomato puree
1 tbsp Balsamic vinegar
150 ml Vegetable stock
Salt & pepper
For the potato topping:
4 Potatoes (cut in chunks )
50 ml Milk of choice
1 tbsp Unsalted butter
4 tbsp Cheddar (grated)
1 tsp Smoked paprika
Recipe:
- Preheat the oven to 200C/180c fan/gas mark 6. Heat a pan of salted water, add the potatoes and bring to a boil, then simmer until the potatoes are cooked through, about 15 minutes.
- While the potatoes are cooking, make the base. Add the olive oil to a frying pan, then add the fennel, lentils, red onion, carrot, tomato puree, balsamic vinegar, stock and a pinch of salt and pepper. Put it over a medium heat and simmer for 15-20 minutes, until the veg is tender and the sauce has reduced.
- Drain the potatoes and add them back into the pan. Add the butter, milk, paprika and cheddar the pan and mash it's all mixed in, but there's still some texture.
- Spoon the lentil mixture into a medium pie dish and top with the potato mixture. Bake the pie for 25-30 minutes, or until the potato topping is golden-brown.
- Enjoy!
How to store
Store in an airtight container in the fridge for up to 3 days or in the freezer for up to 2 months.
