Lentil Cottage Pie Recipes

MICHELA'S VEG & LENTIL COTTAGE PIE

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4. Trim, wash and finely slice the leek. Peel and dice the carrot, onion and celery.
• Heat a splash of oil in a medium pan on a medium heat, add the leek, carrot, onion and celery. Pop the lid on and cook for 5 to 10 minutes, or until softened. Add the lentils, stock and peas, then bring to the boil, stirring regularly. Once boiling, reduce to a simmer and cook for 10 to 15 minutes, or until the lentils are cooked through.
• For baby, remove a small amount to a blender (use a hand-held stick blender, if you prefer), or a bowl, then either blend to a purée, pulse, mash and/or finely chop depending on the stage your little one is at (for more information on stages of complementary feeding, click here).
• For adults, season to taste with sea salt and black pepper, then add the tomato purée. Scrub the sweet potato clean, then coarsely grate it into a bowl, toss with a little oil and a good few gratings of Parmesan.
• Transfer the filling to a 15cm x 20cm ovenproof dish and sprinkle with the sweet potato. Bake for 15 to 20 minutes, or until the potato topping is golden and cooked through and the filling is piping hot.

VEGETABLE AND LENTIL COTTAGE PIE

Steps:

• Heat 2 tablespoons of the oil in a large, non-stick saute 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. Check the sauce's consistency (see below, Moist, juicy filling). Pour the mixture into the baking dish. Leave to cool. Preheat the oven to 200oC (fan 180oC/400oF/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 (see below, Smooth, creamy mash). Season, then stir in the cheese. Spread the mash over the filling (see below, Decorative topping). Bake for 30-40 minutes until golden and bubbling. KEYS TO PERFECTION Moist, juicy filling 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. Decorative topping 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. Mary Berry Cooks the Perfect is available in paperback with an exclusive tote bag from 3 November. DK, £20.00.

LENTIL COTTAGE PIE

Steps:

• Preheat oven to hot.
• Boil, steam or microwave potato until tender; drain. Mash in large bowl with half of the butter.
• Melt remaining butter in medium-deep frying pan; cook onion and garlic, stirring, until onion softens. Add undrained tomatoes, stock, the water, paste, wine, lentils and carrot; bring to the boil. Reduce heat; simmer, uncovered, 15 minutes; stirring occasionally.
• Add peas and parsley; cook, uncovered, 5 minutes. Spoon lentil mixture into shallow 1 litre ovenproof dish.
• Spread potato mash on top. Bake, uncovered, in hot oven 20 minutes. Stand pie 10 minutes before serving.

LENTIL COTTAGE PIE

Steps:

• Heat a tablespoon of oil in a large sauté pan.Add the chopped onion, celery and carrot along with a pinch of salt.Cook over low to medium heat for about 20 minutes, stirring often to avoid the onion burning.
• Once the onion has softened add the garlic and cook for a minute.Then add half a tablespoon of butter, all the chopped mushrooms, a pinch of salt and a small pinch of freshly ground black pepper.Cook for about 10 minutes, until the mushrooms release their juices. Stir often.
• Add the chopped parsnips and cook for a few minutes.Then add one heaped tablespoon of tomato puree (paste) and one heaped tablespoon of plain (all-purpose) flour. Stir the paste and flour into the vegetables and cook for a minute or two.
• Now pour in the stock one ladle at a time, stirring the stock into the vegetable mixture each time. The sauce will be thick to start off then will end up being slightly thin.Add all the lentils to the stock and stir well.
• Stir in one tablespoon of Henderson's relish, two tablespoons of soy sauce and one heaped tablespoon of red currant jelly.Season with salt and freshly ground black pepper.Add the thyme sprigs and bay leaves.Reduce the heat and simmer uncovered for about 20 minutes. Stir often to avoid sticking at the bottom of the pan.The filling is done when the sauce is nice and thick.After 20 minutes transfer to a large casserole dish and stir in the frozen peas.
• Put the quartered potatoes into a saucepan. Cover with cold water and add a good pinch of salt.Bring the water to a boil then reduce to a fast simmer.Cook until the potatoes are tender. Test with a knife, the knife should go through the potato easily and should fall off the knife.Drain the potatoes, return the cooked potatoes to the saucepan and put them back on the heat for a minute to dry out.
• Mash the potatoes using a potato masher or ricer. They should be lump-free.
• Add the milk and butter to a small saucepan and heat over medium heat until the butter has melted.Pour the warm milk and melted butter into the mashed potatoes. Do this in stages, about a quarter at a time. Beating the liquid into potatoes with a wooden spoon.Once all the milk and butter has been added and you have a smooth mash season with sea salt and black pepper.
• After you have added the peas to the vegetable mixture, use the back of a tablespoon to make sure the mixture is evenly spread out in the casserole dish.
• Add one heaped spoon of the mash to the vegetable mixture.Start in one corner and keep adding the mashed potatoes until they fully cover the vegetable mixture.Use a fork to spread the potatoes evenly over the vegetable mixture. You can make a criss-cross design with the fork if you like.
• Top with the grated cheese.
• Place the pie on a baking tray then place it on the middle tray in the oven.Bake in a preheated oven at 170°C (335°F) Fan/ 190°C (370°F) conventional oven.The cottage pie is cooked once the topping is a light golden brown and the liquid is bubbling up at the edges.Leave to cool slightly before serving.Add a sprinkling of chopped parsley as a garnish if you like.

LENTIL & SWEET POTATO COTTAGE PIE

Steps:

• Tip the onions, carrots, celery and olive oil into a large saucepan. Cook over a medium heat for 8-10 mins until softened, add the garlic and fry for another minute. Pour in the wine to deglaze the pan (scraping up any bits stuck on the bottom), and simmer for 2 mins until most of the wine has evaporated.
• Add the thyme, tomato purée, soy sauce, caster sugar and vinegar to the pan and stir to combine. Tip in the lentils, tomatoes and 100ml water and simmer for 10-12 mins until reduced and thick enough to coat the back of a spoon.
• Meanwhile, make the mash topping. Bring a large pan of water to the boil, add the sweet potatoes and simmer for 10-15 mins until cooked all the way through. Drain, then add the dairy-free margarine, mustard powder and milk, and mash until smooth along with plenty of salt and pepper.
• Heat the oven to 200C/180C fan/gas 6. Season the filling and pour it into a 25 x 20 x 7cm casserole dish. Top with the mash, starting with spoonfuls on the outside corners and working your way inwards so the filling doesn't spill out. Sprinkle the pumpkin seeds on top and bake for 30-35 mins until golden and bubbling. Once baked and left to cool, the pie will keep frozen for up to three months. Defrost thoroughly overnight, then reheat in the oven until piping hot.