Bolognese Shepherds Pie with Basil Butter Mash
Craving comfort food with a twist? Let us introduce you to our Bolognese Shepherd’s Pie! We’re taking a rich, plant-based ragu loaded with chestnut mushrooms, black lentils, and a splash of red wine, and topping it off with a smooth basil butter mash. It’s the best of Bolognese and Shepherd’s Pie, all in one dish.
Serves
Ingredients
For the Base
<item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>1 red onion<item-todo-done><item-todo-done>2 carrots<item-todo-done><item-todo-done>2 celery sticks<item-todo-done><item-todo-done>500g chestnut mushrooms<item-todo-done><item-todo-done>6 cloves of garlic<item-todo-done><item-todo-done>2 tbsp tomato paste<item-todo-done><item-todo-done>½ tbsp balsamic vinegar<item-todo-done><item-todo-done>1 tsp sugar<item-todo-done><item-todo-done>2 bay leaves<item-todo-done><item-todo-done>½ tsp chilli flakes<item-todo-done><item-todo-done>2 sprigs of fresh rosemary<item-todo-done><item-todo-done>6 sprigs of fresh thyme<item-todo-done><item-todo-done>100ml red wine<item-todo-done><item-todo-done>2 400g cans tomatoes<item-todo-done><item-todo-done>400g cooked lentils<item-todo-done><item-todo-done>250ml vegetable stock<item-todo-done>
For the Basil Butter Mash
<item-todo-done>1.2kg potatoes<item-todo-done><item-todo-done>100g plant-based butter<item-todo-done><item-todo-done>150ml oat cream<item-todo-done><item-todo-done>100ml plant-based milk<item-todo-done><item-todo-done>3 tbsp Nooch<item-todo-done><item-todo-done>35g fresh basil<item-todo-done>
Before you start
Oven 180C | Large frying pan | Saucepan | Baking dish
Prep the veg
- Peel, trim and dice the onion
- Peel and dice the carrot
- Dice the celery
- Finely chop the mushrooms
- Peel and mince the garlic
- Pick the rosemary and thyme leaves and finely chop
- Drain the lentils
Cook the base and the potatoes
- Heat the olive oil in a large pan over medium heat
- Add the onions, carrots, and celery, sauté for 5-7 minutes until softened
- Add the chopped mushrooms and cook for about 10 minutes, until the mushrooms release their moisture and begin to brown
- Stir in the minced garlic, tomato paste, balsamic vinegar, bay leaves, sugar, chilli flakes, rosemary and thyme, cooking for 2 minutes, stirring to combine
- Pour in the red wine, if using, bring to a simmer for 2-3 minutes to reduce slightly
- Stir in the lentils, chopped tomatoes and vegetable stock
- Bring to a simmer for 20 minutes, stirring occasionally until thickened, while you prepare the mash
- Remove the bay leaves and taste and season with salt and pepper
- Peel and roughly chop the potatoes
- Place in a saucepan covered with water and a pinch of salt
- Bring to a boil and simmer for 15-20 minutes until the potatoes are tender, they should easily pierce with a fork
Make the basil butter
- Pick the basil leaves and place in a blender with the butter, oat cream, milk and nutritional yeast
- Blend until smooth
Make the basil mash
- When the potatoes are cooked, drain in a colander and leave to steam dry for a few minutes
- Return to the saucepan and mash with a potato masher
- Add the basil cream and stir through the potatoes until creamy
- Taste to season with salt and pepper
Assemble and bake
- Transfer the bolognese to the base of a baking dish
- Spoon the basil butter mash over the top and spread it out with the back of a spoon, then drag over a fork to make rows that will catch and brown in the oven
- Drizzle with extra virgin olive oil and place the pie in the oven for 25–30 minutes, until starting to crisp and turn golden brown
- Finish with extra basil leaves to serve