You know the age old question: “What would you eat if you could only eat one dish for the rest of your life?”? I often ponder this and I think I have narrowed it downed to either a lasagne or a shepherd’s pie. Unless, of course, chocolate counts as dish and then I would seriously have to reconsider…
Now this is a shepherd’s pie with a twist. Well actually, two twists.
Gone is the lamb mince and hello tasty vegan lentil ragu.
And we have served it inside the potato!
There are so many different ways to make a vegan ragu sauce (which you can use with pasta or as a shepherd’s pie filling). You can use soy mince, mushroom mince or lentils. Our most-loved ragu is made with green lentils but feel free to experiment to find your own favourite.
This vegan ragu is stuffed full of vegetables and is deliciously herby. Feel free to personalise the recipe to your individual tastes! I love to add a pinch of nutmeg to the mash to elevate it and if I am having a glass of wine with dinner I will always throw a splash into the ragu!
The shepherd’s pies looked so enticing tucked up in their potato skins. Use smaller potatoes and serve up as starters or find some hefty jacket potatoes to serve as a main. Plus, everyone knows the worst part of shepherd’s pie cookery is cleaning the pyrex dish at the end of the night, this way has so much less washing up!
Vegan Shepherd’s Pie served Inside the Potato
- 4 medium potatoes
- 1 red onion
- 1 garlic clove
- 2 carrots
- 1 bell pepper
- 1 courgette
- 1 tin green lentils (390g undrained)
- 500g passata
- 200ml vegetable stock
- 1 tsp each dried rosemary, sage, thyme
- 1 tsp balsamic vinegar
- salt and pepper, to taste
- fresh parsley, to serve
- Pierce the potatoes with a fork and rub with a little oil, salt and pepper. Bake for approximately 75 minutes at 190°C or until the potato is soft the whole way through.*
- Chop the onion and garlic and soften in the pan over a medium heat for one minute.
- Chop the carrot, courgette and pepper and add to the pan, cooking a further 4-5 minutes until softened.
- Add the passata, stock and balsamic vinegar into the pan, alongside the herbs, salt and pepper.
- Reduce the heat so the sauce is gently simmering and cook for 20-30 minutes until the sauce has thickened.
- Cut the top off the jacket potato and scoop out the inside. Mash this potato with a little salt and pepper and a drizzle of olive oil.
- Fill the potato skins with the ragu sauce and then top with the mashed potato.
- Bake for a further 15 minutes until the mashed potato is starting to crisp and brown.
*Short on time? Microwave the jacket potatoes for 7 minutes first, then oven bake for a further 15 minutes (or until soft inside).
Serve and enjoy!
PIN FOR LATER 🙂