Mary Berry's Vegetable and Lentil Cottage Pie Recipe
Fend off the chills with this mouth-watering pie recipe from the Queen of Cooks!
- COOK 1 hour 30 mins
- LEVEL easy
- BATCH Serves 6
- 3 tablespoons olive oil
- 2 onions, coarsely chopped
- 2 garlic cloves, finely chopped
- 2 carrots, chopped into about 1cm cubes
- 200g piece of swede, chopped into about 1cm cubes
- 125g dried red lentils
- 400g can plum tomatoes
- 1 tablespoon sun-dried tomato paste
- 350ml vegetable stock
- Salt and freshly ground black pepper
- 85g fresh spinach, chopped
- 900g smooth potatoes, such as Desiree, peeled and cut into large chunks, about 5cm
- 30g butter
- 5 tablespoons full-fat or semi-skimmed milk
- 140g mature Cheddar cheese, coarsely grated
- Heat 2 tablespoons of the oil in a large, non-stick sauté pan. Add the onions and garlic and fry for 8-10 minutes over a medium-high heat or until starting to turn golden, stirring occasionally. Pour the remaining tablespoon of oil into the pan, tip in the carrots and swede, and fry for 3 minutes.
- Reduce the heat to medium. Stir in the lentils, tomatoes, sun-dried tomato paste, and stock. Season and simmer, covered, for 35-40 minutes over a low heat, until the carrots and swede are tender and the lentils have softened.
- Remove from the heat, stir in the spinach, and let it wilt. Pour the mixture into the baking dish. Leave to cool. Preheat the oven to 200C (fan 180C/400F/Gas 6).
- Put the potatoes into a large pan and cover with cold water. Bring to the boil, add salt, and simmer for 15-20 minutes or until tender. Drain well. Put the butter and milk in the pan and warm through over a low heat. Remove from the heat, return the potatoes to the pan, and mash with the milk and butter, then whisk until smooth. Season, then stir in the cheese.
- Spread the mash over the filling. Bake for 30-40 minutes until golden and bubbling.
The filling should be moist with plenty of sauce, but not sloppy. Add 2-3 tablespoons of water if it’s too dry. Leave the filling to cool before adding the topping, as it will support the mash better.
Smooth, creamy mash
The potatoes are ready for mashing when a knife goes in easily. If undercooked, the mash will be lumpy; if overcooked, it will be sloppy. Mash the potatoes with hot milk and butter off the heat, then whisk with a balloon whisk.
Spoon the cheesy, seasoned mash over the cooled vegetable and lentil layer. Spread it evenly over the surface, making patterns like furrows with a round-bladed knife to create an attractive, textured effect.
From Mary Berry Cooks the Perfect - 100 fail-safe recipes complete with tips to ensure success every time.
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