Mary Berry Vegetarian Cottage Pie

Right, confession time: I used to hate making vegetarian cottage pie. Not because it’s hard — it isn’t, really — but because every time I thought I had it nailed, something would go off. Watery lentils, bland middle, a topping that looked like a snowdrift collapsing in slow motion. Mary Berry’s vegetarian cottage pie should be the easy, hearty answer to meat-free comfort food. But here’s the thing: you’ve got to treat your veg and lentils with as much love and attention as you would a braised lamb shank.

Let me walk you through the version I finally got right. It’s simple, yes — but full of soul. Loaded with carrots, swede, red lentils, tomatoes, and topped with creamy, cheesy mash… this one’s a keeper.

Ingredients List

• 3 tbsp olive oil — for sautéing the base; swap for rapeseed if that’s what you’ve got.
• 2 onions, coarsely chopped — brings sweetness and bulk.
• 2 garlic cloves, finely chopped — don’t skip it, even if you’re tempted.
• 2 carrots, diced (1cm cubes) — adds body and a hint of sweetness.
• 200g swede, diced (1cm cubes) — earthy, hearty, and underrated.
• 125g dried red lentils — they cook quickly and soak up all the flavour.
• 400g canned plum tomatoes — crushed gently by hand, it’s therapeutic.
• 1 tbsp sun-dried tomato paste — little thing, big punch.
• 350ml vegetable stock — keep it low-salt if you’re using a cube.
• Salt and freshly ground black pepper
• 85g fresh spinach, chopped — added at the end for colour and iron.
• 900g smooth potatoes (Desiree or Estima) — for mash that behaves.
• 30g butter
• 5 tbsp milk (full-fat or semi-skimmed) — depends how indulgent you’re feeling.
• 140g mature Cheddar cheese, grated — strong, sharp, and properly British.

How to Make It

1. Heat the oil in a large sauté pan over medium heat.
2. Toss in the onions and garlic. Sauté until golden — no rushing, give them time.
3. Add carrots and swede. Stir and cook for 3 minutes, just until they soften slightly.
4. Stir in the lentils, tinned tomatoes, tomato paste, and vegetable stock.
5. Bring to a gentle simmer. Cover and let it bubble away for 35–40 minutes. Lentils should be soft, not mush.
6. Stir in chopped spinach, let it wilt. Season well. Taste it. Adjust.
7. Pour the filling into a baking dish. Let it cool — this helps the mash sit better.
8. Meanwhile, boil your spuds in salted water until fork-tender.
9. Drain, then mash with butter and milk. Stir in most of the cheese (save some for topping).
10. Spoon and spread the mash gently over the cooled filling. Don’t press — let it float.
11. Scatter the remaining cheese over the top.
12. Bake at 200°C (fan 180°C / 400°F / gas 6) for 30–40 minutes, until golden and bubbling.

Don’t be like me — I once forgot the cheese. Whole dish tasted like a school lunch tray.

Common Mistakes

Why is my filling watery?
You probably didn’t simmer it long enough uncovered. Let the excess moisture cook off before adding the spinach.

Why do my lentils taste gritty?
They weren’t cooked through. Give them the full 35–40 minutes and don’t skimp on the simmer.

Why is the mash sinking?
Your filling was too hot when you topped it — let it cool slightly so the mash sits properly.

Why does it taste bland?
Season in layers — onion base, lentil mix, mash. And don’t fear a good strong Cheddar.

Storage and Reheating Tips

Fridge: Keeps well for 3 days in an airtight container.
Freezer: Wrap tightly, label, and freeze for up to 3 months. Defrost overnight in the fridge.

Reheat Options:

• Oven: 175°C, covered in foil, 20–25 minutes.
• Microwave: Covered, medium power, 4–5 minutes per portion.
• Stovetop: Low heat, add a splash of stock, stir gently.

What to Serve With It

• Steamed green beans or broccoli — something crisp to contrast the creamy mash.
• Simple salad with vinaigrette — for freshness and bite.
• A glass of red wine or a dark ale — if you’re into that sort of thing, it rounds it all out.

FAQ Section

Can I make this gluten-free?
Yes, it’s naturally gluten-free — just double-check your stock cube or paste.

Can I use green or brown lentils instead?
You can, but they take longer to cook and stay firmer. Red lentils give that nice, soft texture.

Is this vegan?
Not as written, but swap the butter, milk, and cheese for plant-based alternatives and you’re good.

Can I prep this ahead of time?
Absolutely. Assemble it fully, refrigerate, then bake when ready — add 10 minutes extra baking time if cooking from cold.

Try More Recipes:

• Mary Berry Hoisin Chicken
• Mary Berry Fish Lasagne
• Mary Berry Chicken Tikka Masala