Mary Berry Lentil Cottage Pie Recipe

This hearty Lentil Cottage Pie is a vegetarian comfort classic as well as being incredibly nourishing! Simmering the Puy lentils in red wine makes the filling go rich and deep, which along with the creamy cheesy mash adds a satisfying weight to this pie that is so perfect for a meat-free Monday.

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Mary Berry Lentil Cottage Pie Recipe Ingredients

• The Lentil Filling:
  • 2 tbsp olive oil
  • 2 onions, chopped
  • 2 large carrots, diced
  • 2 celery sticks, diced
  • 250g (9 oz) chestnut mushrooms, sliced
  • 2 garlic cloves, crushed
  • 250g (9 oz) Puy lentils (dried, rinsed)
  • 400g (14 oz) tin chopped tomatoes
  • 2 tbsp tomato purée
  • 300ml (1/2 pint) vegetable stock
  • 150ml (5 fl oz) red wine
  • 1 tbsp chopped fresh thyme
• The Topping:
  • 1.2kg (2 lb 10 oz) potatoes (Maris Piper), peeled and cut into chunks
  • 50g (2 oz) butter
  • 4 tbsp milk
  • 100g (4 oz) mature Cheddar cheese, grated

How To Make Mary Berry Lentil Cottage Pie Recipe

1. Sauté the base: Heat the oil in a large deep frying pan or flameproof casserole dish. Add the onions, carrots, and celery. Fry gently for about 10 minutes until the vegetables are softened and starting to color.
2. Add mushrooms: Stir in the sliced mushrooms and crushed garlic. Fry for another 5 minutes until the mushrooms have softened and released their liquid.
3. Build the sauce: Add the rinsed Puy lentils, chopped tomatoes, tomato purée, vegetable stock, red wine, and thyme. Season well with salt and pepper.
4. Simmer: Bring the mixture to a boil. Cover the pan, reduce the heat, and simmer gently for about 40–50 minutes until the lentils are tender and the sauce has thickened. (If it gets too dry, add a splash more water).
5. Make the mash: While the lentils cook, boil the potatoes in salted water for 15–20 minutes until tender. Drain well and mash with the butter and milk until smooth. Stir in half of the grated cheddar cheese.
6. Assemble: Spoon the cooked lentil mixture into a 1.7 liter (3 pint) shallow ovenproof dish. Spread the cheesy mash evenly over the top.
7. Top and bake: Sprinkle the remaining cheese over the potato topping. Bake in a preheated oven at 200°C (180°C fan/400°F/Gas 6) for 30 minutes until the top is golden and bubbling.
8. Serve: Let it stand for 5 minutes before serving to firm up.

Recipe Tips!

• Puy Power: Use Puy lentils (or speckled lentils) rather than red lentils. Puy lentils hold their shape when cooked, giving the pie a meaty, minced-beef texture, whereas red lentils turn to mush.
• Wine Depth: The red wine creates a robust, savory gravy that stops the lentils from tasting bland. If you don’t use alcohol, add a tablespoon of balsamic vinegar or soy sauce (for umami) and extra stock.
• Mushroom Umami: Chestnut mushrooms are essential here! They have a nuttier, meatier flavor than white button mushrooms, which boosts the savory profile of the vegetarian filling.
• Fork It: Don’t smooth the mash too perfectly! Run a fork over the top to create ridges. These ridges catch the heat and turn into crispy cheesy crusts, which is the best part of the pie.

What To Serve With Mary Berry Lentil Cottage Pie Recipe?

This Mary Berry Lentil Cottage Pie Recipe is a substantial meal, but a green side lifts it up! A side of steamed Savoy Cabbage or garlicky Green Beans adds a nice crunch and color. For a fresh contrast, serve with a crisp Green Salad dressed with a mustard vinaigrette! If you want extra comfort, a chunk of crusty bread is great for scooping up the lentil gravy.

How To Store Mary Berry Lentil Cottage Pie Recipe

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. The lentils will absorb more liquid, making the filling firmer.
• Reheat: Reheat portions in the microwave until hot, or cover with foil and bake at 180°C for 20-30 minutes.
• Freeze: This pie freezes brilliantly! Freeze the unbaked assembled pie or cooked portions for up to 3 months. Thaw overnight in the fridge before baking.

Mary Berry Lentil Cottage Pie Recipe Nutrition Facts

• Calories: 480 kcal
• Fat: 22g
• Carbohydrates: 55g
• Protein: 18g

Nutrition information is estimated per serving (serves 6).

FAQs

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