Mary Berry has shared her recipe for a vegetable and lentil cottage pie (Image: Getty)
shared her for a vegetable and lentil cottage pie that is the perfect winter warmer.
Serving up to six people, it’s a hearty meal that can warm you up from the inside, which is needed when it’s chilly outside.
Taken from her cookbook, Cooks The Perfect: Step by Step, the promises to be easy to follow.
Shared to , people who tried the for themselves gave their thoughts.
“Absolutely gorgeous,” said one reviewer. “My family of both vegetarians and meat eaters love this ,” commented another.
Don’t miss… [RECIPE] [CELEB COOK]
Red lentils are included in this recipe (Image: Getty)
Veggie cottage pie
Three tbsp olive oil
Two onion, coarsely chopped
Two garlic cloves, finely chopped
Two carrots, chopped into about 1cm cubes
200g piece of swede, chopped into about 1cm cubes
125g dried red lentils
400g can plum tomatoes
One tbsp sun-dried tomato paste
350ml vegetable stock
Salt and black pepper
85g fresh spinach, chopped
900g smooth potatoes, peeled and cut into large chunks, about 5cm
30g butter
Five tbsp full-fat or semi-skimmed milk
140g mature Cheddar cheese, coarsely grated
Vegetarian cottage pie is popular with non-vegetarians too (Image: Getty)
Method
Heat two tablespoons of oil in a large, non-stick pan. Add the onions and garlic and fry for 10 minutes over a medium–high heat, stirring occasionally.
Pour the remaining tablespoon of oil into the pan, tip in the carrots and swede, and fry for three minutes. Reduce the heat to medium. Stir in the lentils, tomatoes, sun-dried tomato paste, and stock.
Season and simmer, covered, for 35 to 40 minutes over a low heat. Remove from the heat, stir in the spinach. Pour the mixture into a baking dish. Leave to cool. Preheat the oven to 200C (fan 180C/400F/gas six).
Put the potatoes into a large pan and cover with cold water. Bring to a boil, add salt, and simmer for 15 to 20 minutes. Drain well.
Put the butter and milk in the pan and warm through over 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 lentil filling. Bake for 30 to 40 minutes until golden and bubbling.