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.


  • 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


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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Enjoy!
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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. 

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