BEEF & GREEN LENTIL RAGU

Rich and savoury ragu with a colcannon side. The ragu features a mix of grated vegetables, beef mince, green lentils, and a blend of seasonings and sauces. It's simmered, allowing the flavours to blend and the colcannon side, made with sautéed Brussels sprouts, creamy mashed potatoes, and cheddar cheese, marries up perfectly together.

PREP 20m

COOK 1h 15m

TOTAL 1h 35m

SERVES 4

Ingredients-

Ragu:

  • 4 mugs of chopped/grated mixed vegetables (onion, leeks, carrots, celery, mushrooms, peppers, etc.)

  • 4 garlic cloves

  • 100g green lentils

  • 500g beef mince/minced steak

  • 1 tbsp tomato purée

  • 100ml red wine

  • 2 tbsp Worcestershire sauce (not vegan/vegetarian)

  • 1 tin of tomatoes

  • 400ml stock

  • 1/2 tsp salt

  • 1/2 tsp black pepper

  • 1/2 tsp oregano

Colcannon:

  • 400g sliced Brussels sprouts

  • 1kg potatoes

  • 1 tsp oil & 1 tbsp butter

  • 150g cheddar

  • 2 tbsp double cream (optional)

  • 1 tsp black pepper

Instructions-

Ragu:

  1. Finely dice or grate the mixed vegetables, such as onion, leeks, carrots, celery, mushrooms, and peppers. Sauté them in olive oil until softened.

  2. Add the garlic and continue to cook until softened.

  3. Stir in the green lentils and beef mince. Brown the meat.

  4. Add the tomato purée, red wine, Worcestershire sauce, a tin of tomatoes, stock, salt, black pepper, and oregano. Mix well.

  5. Simmer the ragu for 1 hour to allow the flavours to blend.

Colcannon:

  1. Boil the potatoes until they are soft enough to mash.

  2. Meanwhile, finely slice the Brussels sprouts and sauté them in oil and butter until soft.

  3. Once the potatoes are cooked, mash them. Then add the cream, sautéed Brussels sprouts, cheddar, and black pepper. Mix well.

  4. Transfer the colcannon to a baking dish, sprinkle with cheese, and bake for 15 minutes at 180°C (356°F) until golden.

*Vegan/Vegetarian Option: If you're missing the meat, double the amount of green lentils to 200g in the ragu.