Beat the Budget's lentil and root veg cottage pie

Beat the Budget’s lentil and root veg cottage pie

‘This tasty veggie version of a comfort-food fave. Prepped carrot and swede with red lentils, finished with a cheesy mash'

, 09 November 2020

(9 votes)

Beat the Budget’s lentil and root veg cottage pie
  • 1 Hour

  • Serves: 4

  • Price: 52p per serving

Nutritional Info
Each 718g serving contains
  • Energy

    2013KJ

    481KCAL

    24%
  • Fat

    13.6g

    low

    19%
  • Saturates

    5.0g

    low

    25%
  • Sugars

    15.8g

    low

    18%
  • Salt

    0.72g

    low

    12%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 280kJ/67kcal.
Ingredients
  • 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
Method
  • 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.