Beat the Budget’s lentil and root veg cottage pie
- 1 onion, chopped
- A few sprigs rosemary, leaves only, plus extra sprigs to serve
- 500g pack Asda Carrot & Swede
- 400g tin chopped tomatoes
- 100g red lentils
- 800g potatoes, peeled and diced
- 80g Cheddar, grated
- STORE CUPBOARD
- 2tbsp rapeseed oil
- 1tbsp tomato purée
- 1 reduced-salt vegetable stock cube, made up to 800ml
Preheat the oven to 200C/180C Fan/Gas 6.
Heat the rapeseed oil in a large pan (preferably not nonstick) on a medium heat. Add the chopped onion and the rosemary leaves to the pan, then stir and cook for 5 mins or until the onion is translucent.
Add the diced carrot and swede mixture to the pan, stir to combine and gently fry for a further 5 mins.
Stir in the tomato purée and fry for 1 min. Add the chopped tomatoes, red lentils and vegetable stock and season with black pepper. Use a spatula or wooden spoon to break up the larger bits of tomato by pressing them against the side of the pan. Reduce to a simmer and cook for 20 mins until thickened.
Meanwhile, add the potatoes to a pan of boiling water, reduce to a simmer and cook for 15 mins until tender.
Drain the potatoes, reserving a mug of the starchy cooking water, then mash. Fold in the grated cheese, adding a splash of the starchy water to loosen if the mash feels dry.
Pour the vegetable and lentil mixture into a baking dish at least 28cm x 20cm and top with the cheesy mashed potatoes. Sprinkle over the remaining rosemary sprigs and some freshly ground black pepper. Cook in the oven for 20-25 mins until the mash is golden.