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Elevated Comfort Food

Rich Beef & Lentil Ragu with Celeriac Mash and Crispy Kale

A deeply savoury, slow-simmered beef and lentil ragu served with velvety, low-carb celeriac mash and topped with crispy kale for textural contrast.

Prep 15m
Cook 30m
Serves 2
£4.70 /portion
gluten-free high-protein high-fibre comfort-food seasonal gluten-free
High Protein (>50g) High Fibre (>10g) Iron-Rich Vitamin K Rich
645 kcal
Protein 53g
Fat 24g
Sat 9g Omega-3 0.5g
Carbs 49g
Fibre 15g Sugar 16g
Fibre 15g
Sugar 16g
Sodium 680mg
Vitamin A 200%
Vitamin C 90%
Vitamin D 5%
Vitamin K 300%
Vitamin B6 60%
Vitamin B12 150%
Folate 50%
Iron 45%
Calcium 25%
Magnesium 35%
Potassium 40%
Zinc 80%
Selenium 70%
Servings
2

Ingredients

Protein

  • 400g Lean Beef Mince — 5% fat

Fresh

  • 500g Celeriac — peeled and cut into 2cm cubes
  • 1 Onion — small, finely diced
  • 1 Carrot — medium, finely diced
  • 1stick Celery — finely diced
  • 3cloves Garlic — minced
  • 100g Kale — stems removed, torn into pieces

Pantry

  • 15ml Olive Oil
  • 40g Puy Lentils — dry
  • 400g Chopped Tomatoes — 1 tin
  • 15g Tomato Purée
  • 200ml Beef Stock — low sodium
  • 10ml Balsamic Vinegar
  • 50g Greek Yoghurt — full-fat, for mash
  • 2g Dried Oregano

Method

01

Preheat oven to 180°C (160°C fan). Prepare all vegetables as described. Place the cubed celeriac in a saucepan, cover with cold salted water, and set aside. Rinse the puy lentils.

A well-prepped soffritto base (onion, carrot, celery) is the secret to a deeply flavourful ragu.
02

Heat 10ml olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef mince and break it up. Cook, stirring occasionally, for 5-7 minutes until deeply browned. Do not stir too often to allow a crust to form. Drain any excess fat and set mince aside.

Proper browning (Maillard reaction) is non-negotiable for flavour. Don't rush this step.
03

In the same pot, add the onion, carrot, and celery. Sauté for 8 minutes until soft and translucent. Add the garlic and oregano and cook for another minute. Stir in the tomato purée and cook for 2 minutes.

Cooking out the tomato purée deepens its flavour and removes any raw taste.
04

Return the beef to the pot. Add the rinsed lentils, chopped tomatoes, beef stock, and balsamic vinegar. Bring to a simmer, then reduce heat to low, cover, and let it gently simmer for at least 20 minutes (longer if you have time) for the flavours to meld.

While the ragu simmers, cook the celeriac and kale.
05

Bring the saucepan of celeriac to a boil and cook for 15-20 minutes until very tender. Meanwhile, toss the kale with the remaining 5ml of olive oil and a pinch of salt on a baking tray. Roast for 5-7 minutes until the edges are crisp.

Watch the kale closely as it can burn quickly.
06

Drain the cooked celeriac thoroughly, then return to the hot pan for a minute to steam dry. Mash until smooth, then beat in the Greek yoghurt, salt, and pepper until creamy.

07

Spoon a generous amount of the creamy celeriac mash into the centre of two warm bowls. Create a well in the middle. Ladle the rich beef and lentil ragu into the well. Top with a pile of the crispy kale for texture and a final grind of black pepper.

The contrast between the soft mash, rich ragu, and crunchy kale makes every bite interesting.
British · dinner