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🥧 BOLOGNESE SHEPHERD’S PIE WITH BASIL BUTTER MASH 🌿 Two classics, one legendary dish. Rich lentil and mushroom bolognese topped with the creamiest basil butter mash — the kind of dinner that makes the whole house smell incredible. Save this one x Serves 4 For the base 2 tbsp olive oil, 1 red onion, 2 carrots, 2 celery sticks, 500g chestnut mushrooms, 6 garlic cloves, 2 tbsp tomato paste, ½ tbsp balsamic vinegar, 1 tsp sugar, 2 bay leaves, ½ tsp chilli flakes, 2 sprigs rosemary, 6 sprigs thyme, 100ml red wine, 2 × 400g tins chopped tomatoes, 400g pre-cooked black lentils, 250ml veg stock, salt & pepper For the basil butter mash 1.2kg Maris Piper potatoes, 100g plant-based butter, 150ml oat cream, 100ml plant-based milk, 3 tbsp nutritional yeast, 35g fresh basil, extra basil to finish How to Make It 1️⃣ Dice onion, carrot, celery. Finely chop mushrooms. Mince garlic. Pick and chop rosemary and thyme. Drain lentils. 2️⃣ Sauté onion, carrot and celery in olive oil for 5–7 mins. Add mushrooms, cook 10 mins. Stir in garlic, tomato paste, balsamic, bay, sugar, chilli and herbs for 2 mins. Add wine, simmer 2–3 mins. Add lentils, tomatoes and stock. Simmer 20 mins until thick. Remove bay, season. 3️⃣ Boil peeled, chopped potatoes in salted water for 15–20 mins until tender. 4️⃣ Blend butter, basil, oat cream, milk and nutritional yeast until smooth. Drain and mash potatoes, stir through basil butter. Season. 5️⃣ Spoon bolognese into a baking dish, top with mash, drag a fork across to create ridges. Drizzle with olive oil and bake at 180°C for 25–30 mins until golden. Finish with fresh basil. ⏳ Short on time? BOSH! fresh and frozen meals are available in Tesco now. 📘 Want more recipes? Pre-order our new cookbook More Plants (link in bio). 🧑‍🍳 Enjoyed this? Follow @bosh.tv