Mary Berry’s Vegetarian Cottage Pie is made with onions, garlic, carrots, swede (rutabaga), red lentils, tomatoes, spinach, smooth potatoes, butter, milk, and mature Cheddar cheese. This hearty Vegetarian Cottage Pie recipe creates a delicious dinner that takes about 1 hour and 50 minutes to prepare and can serve up to 6 people.
Mary Berry Vegetarian Cottage Pie Ingredients
- 3 tbsp olive oil
- 2 onions, coarsely chopped
- 2 garlic cloves, finely chopped
- 2 carrots, chopped into about 1cm (1⁄2in) cubes
- 200g piece of swede (7 oz rutabaga), chopped into about 1cm (1⁄2in) cubes
- 125g dried red lentils (4.4 oz)
- 400g can plum tomatoes (14 oz)
- 1 tbsp sun-dried tomato paste
- 350ml vegetable stock (1 1/2 cups)
- Salt and freshly ground black pepper, to taste
- 85g fresh spinach (3 oz), chopped
- 900g smooth potatoes (2 lbs, such as Desiree or Estima), peeled and cut into large chunks, about 5cm (2 in)
- 30g butter (2 tbsp)
- 5 tbsp full-fat or semi-skimmed milk
- 140g mature Cheddar cheese (5 oz), coarsely grated
How To Make Mary Berry Vegetarian Cottage Pie
- Fry onions and garlic: Heat 2 tablespoons of oil in a large saute pan. Add the onions and garlic, frying for 8–10 minutes over medium-high heat until golden, stirring occasionally.
- Add vegetables: Add the remaining oil, carrots, and swede (rutabaga). Fry for 3 minutes.
- Add lentils, tomatoes, and stock: Lower the heat to medium, then stir in the lentils, tomatoes, sun-dried tomato paste, and vegetable stock. Season with salt and pepper. Simmer for 35–40 minutes until the carrots, swede, and lentils are tender.
- Stir in spinach: Remove the pan from the heat, add spinach, and stir until wilted.
- Transfer to baking dish: Pour the mixture into the baking dish and allow it to cool. Preheat the oven to 200°C (fan 180°C/400°F/Gas 6).
- Cook potatoes: Place the potatoes in a large pan and cover with cold water. Bring to a boil, add salt, and simmer for 15–20 minutes until tender. Drain well.
- Mash potatoes: Warm the butter and milk in the pan over low heat. Remove from the heat, return the potatoes to the pan, and mash until smooth. Stir in the grated Cheddar and season with salt and pepper.
- Assemble the pie: Spread the mashed potatoes evenly over the vegetable and lentil mixture in the baking dish.
- Bake: Bake for 30–40 minutes until golden and bubbling.
Recipe Tips
- Chop vegetables evenly: Make sure to cut the carrots and swede into even 1cm cubes for them to cook evenly and soften properly.
- Don’t overcook the lentils: While simmering, keep an eye on the lentils. If they overcook, they can become mushy, which will affect the texture of the filling.
- Cool the filling before adding mash: Let the filling cool slightly before adding the mashed potatoes. This helps the mash hold its shape and prevents it from sinking into the filling.
- Whisk the mashed potatoes: After mashing, whisk the potatoes until they are smooth and creamy. This prevents lumps and makes spreading easier.
- Make decorative ridges on top: Use a fork or knife to create ridges or patterns on the mashed potato topping. This helps it crisp up nicely in the oven for a golden finish.
What To Serve With Vegetarian Cottage Pie?
This creamy, cheesy Vegetarian Cottage Pie pairs well with steamed green beans, roasted Brussels sprouts, buttered peas, or glazed carrots. It can also be served alongside crusty bread, simple green salad, roasted parsnips, or braised red cabbage for a full and hearty dinner.
How To Store Leftovers Vegetarian Cottage Pie?
- Refrigerate: First, let the leftover Vegetarian Cottage Pie cool to room temperature. Transfer it to an airtight container or cover the baking dish tightly with plastic wrap. Store in the fridge for up to 3 days.
- Freeze: Let the pie cool completely before wrapping it tightly with foil or placing it in a freezer-safe container. Freeze for up to 3 months. Thaw it overnight in the fridge before reheating.
How To Reheat Leftovers Vegetarian Cottage Pie?
- In The Oven: Preheat the oven to 180°C (350°F). Cover the pie with foil to prevent it from drying out and bake for 20–25 minutes, or until heated through and bubbling.
- In The Microwave: Place a portion of the pie on a microwave-safe plate. Heat on medium power for 3–4 minutes, stirring halfway, until hot throughout.
Mary Berry Vegetarian Cottage Pie Nutrition Facts
Serving Size: 1 serving (based on 6 servings total)
- Calories: 431
- Total Fat: 22g
- Saturated Fat: 9g
- Cholesterol: 36mg
- Sodium: 673mg
- Potassium: 813mg
- Total Carbohydrate: 44g
- Dietary Fiber: 9g
- Sugars: 9g
- Protein: 16g
Try More Mary Berry Recipes:
- Mary Berry Christmas Cookies
- Mary Berry Christmas Beef Pie
- Mary Berry Christmas Gammon
- Mary Berry Christmas Fruit Cake
Mary Berry Vegetarian Cottage Pie
Description
Mary Berry’s Vegetarian Cottage Pie is made with onions, garlic, carrots, swede (rutabaga), red lentils, tomatoes, spinach, smooth potatoes, butter, milk, and mature Cheddar cheese. This hearty Vegetarian Cottage Pie recipe creates a delicious dinner that takes about 1 hour and 50 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Fry onions and garlic: Heat 2 tablespoons of oil in a large saute pan. Add the onions and garlic, frying for 8–10 minutes over medium-high heat until golden, stirring occasionally.
- Add vegetables: Add the remaining oil, carrots, and swede (rutabaga). Fry for 3 minutes.
- Add lentils, tomatoes, and stock: Lower the heat to medium, then stir in the lentils, tomatoes, sun-dried tomato paste, and vegetable stock. Season with salt and pepper. Simmer for 35–40 minutes until the carrots, swede, and lentils are tender.
- Stir in spinach: Remove the pan from the heat, add spinach, and stir until wilted.
- Transfer to baking dish: Pour the mixture into the baking dish and allow it to cool. Preheat the oven to 200°C (fan 180°C/400°F/Gas 6).
- Cook potatoes: Place the potatoes in a large pan and cover with cold water. Bring to a boil, add salt, and simmer for 15–20 minutes until tender. Drain well.
- Mash potatoes: Warm the butter and milk in the pan over low heat. Remove from the heat, return the potatoes to the pan, and mash until smooth. Stir in the grated Cheddar and season with salt and pepper.
- Assemble the pie: Spread the mashed potatoes evenly over the vegetable and lentil mixture in the baking dish.
- Bake: Bake for 30–40 minutes until golden and bubbling.
Notes
- Chop vegetables evenly: Make sure to cut the carrots and swede into even 1cm cubes for them to cook evenly and soften properly.
- Don’t overcook the lentils: While simmering, keep an eye on the lentils. If they overcook, they can become mushy, which will affect the texture of the filling.
- Cool the filling before adding mash: Let the filling cool slightly before adding the mashed potatoes. This helps the mash hold its shape and prevents it from sinking into the filling.
- Whisk the mashed potatoes: After mashing, whisk the potatoes until they are smooth and creamy. This prevents lumps and makes spreading easier.
- Make decorative ridges on top: Use a fork or knife to create ridges or patterns on the mashed potato topping. This helps it crisp up nicely in the oven for a golden finish.
Mary Berry Vegetarian Cottage Pie