Vegetarian Cottage Pie

  • 100g Great Scot Red Split Lentils
  • 1 tbsp vegetable oil
  • 1 medium onion, chopped
  • 2 large carrots, chopped
  • 1 x 400g can chopped tomatoes
  • 425ml vegetable stock, hot
  • 2 tbsp tomato puree
  • 100g frozen peas
  • 3 tbsp pesto sauce
  • Salt and black pepper
  • 1kg white potatoes, peeled and quartered
  • 25g salted butter
  • 75g mature cheddar cheese, grated

Ready… Steady… Bake…

  • Heat the oil in a large pan, add the onion and carrot. Cook for 2-3 minutes until softened.
  • Stir in the tomatoes, stock, tomato purée and lentils, bring to the boil and cook for 15-20 minutes until the lentils are soft.
  • Meanwhile, cook the potatoes in plenty of water until soft, then drain and mash with the butter and half of the cheese.
  • Add the peas and pesto to the lentil mixture and cook for 2-3 minutes, season and pour into an ovenproof dish.
  • Spoon the mashed potatoes over the top of the lentil mixture. Sprinkle with the remaining cheese and place under a medium grill until golden brown and a little crispy. Serve with steamed vegetables.
Print recipe
  • 15 mins
  • 30 mins
  • Makes 4