Mary Berry Vegetarian Lentil Cottage Pie

I’ll admit it—I didn’t expect this veggie version to win over my carnivorous lot. A meatless cottage pie? With lentils? I could already hear the moaning. But I made it anyway, mostly to use up a bag of red lentils and the sad carrots lurking at the back of the fridge.

Reader, they went back for seconds.

It’s the kind of meal that doesn’t pretend to be meat—it’s warm, filling, deeply savoury, and the cheesy mash on top? A total winner. The only time it flopped was when I rushed the lentils and they turned gritty (lesson learned). So if you’re looking for comfort food that doesn’t rely on a roast joint, let me walk you through this properly.

The Secret Behind This Bake

The trick with vegetarian cottage pie is building richness without beef. Here’s why this one works:

• Red lentils break down just enough to thicken the filling—no flour or thickeners needed.
• Sun-dried tomato paste adds depth. I thought it sounded like a fancy extra, but it makes a huge difference.
• Cheesy mash brings indulgence. Without it, the dish would feel a bit too virtuous.
• Swede adds earthiness—don’t skip it. It gives the filling body and that comforting, slow-cooked taste.

And unlike the meaty version, the filling actually tastes better the next day. Great for batch cooking or lazy leftovers.

Ingredients + Why They Matter

For the filling:

• Olive oil (3 tbsp) – For softness and richness. Add more if your pan feels dry.
• Onions + garlic – Cook them down properly—they’re the flavour base.
• Carrots + swede – Chopped small so they soften with the lentils. Adds subtle sweetness and depth.
• Red lentils (125g) – Quick-cooking and thickening. No need to pre-soak.
• Plum tomatoes (1 tin) – Break them up with your spoon—they give more flavour than chopped ones.
• Sun-dried tomato paste (1 tbsp) – A punchy little cheat that makes it taste slow-cooked.
• Vegetable stock (350ml) – Helps the lentils cook and blend. Low-salt works best so you can season to taste.
• Spinach (85g) – For a bit of green and freshness. Stir in right at the end.

For the mash:

• Smooth potatoes (900g) – Desirée or Estima mash beautifully. Floury, not waxy.
• Butter + milk – Warm them first for the creamiest mash.
• Cheddar (140g) – Don’t skimp. The sharpness balances the sweetness of the veg. Use mature cheese for best flavour.

Making It Yours (Without Ruining It)

• Vegan version? Use plant-based milk and cheese (I’ve tried oat milk and vegan cheddar—it works, but isn’t quite as creamy).
• No swede? Use parsnip or double the carrot. I wouldn’t go for courgette—it goes watery.
• More protein? Add a handful of cooked puy lentils or a tin of chickpeas to bulk it up.
• Spice it up? Add a pinch of smoked paprika or a splash of Worcestershire sauce (veggie version if needed).

Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Lentils stayed gritty	Didn’t simmer long enough	Cook until completely soft, even if it takes a bit longer
Mash sank into the filling	Added it too soon	Let filling cool slightly before topping
Mash was dry or lumpy	Didn’t mash while hot or used cold milk	Warm milk and butter make all the difference
Filling was bland	Skipped seasoning at the end	Taste before topping—it needs salt, always

How to Make Mary Berry’s Vegetarian Lentil Cottage Pie

1. Cook the veg – Heat 2 tbsp olive oil in a large pan. Fry onions and garlic for 8–10 minutes until soft and golden. Add the last tablespoon of oil, then stir in the carrots and swede. Cook for 3 minutes.
2. Simmer the filling – Add lentils, plum tomatoes, sun-dried tomato paste, and stock. Season. Cover and simmer on low for 35–40 minutes, stirring occasionally, until the veg and lentils are soft and the mixture thickens.
3. Add spinach + cool – Stir in spinach and let it wilt. Add a splash of water if it looks dry. Pour into a baking dish and leave to cool slightly.
4. Make the mash – Boil potatoes in salted water until tender (about 15–20 minutes). Drain. Warm the butter and milk in the empty pan, then mash the potatoes back into it until smooth. Stir in grated cheese and season well.
5. Assemble + bake – Spread mash over the cooled filling. Rough it up with a fork for crispy peaks. Bake at 200°C (180°C fan) for 30–40 minutes until golden and bubbling.

Tips from My Kitchen

• I always mash the potatoes while they’re hot—cold mash is never as smooth.
• If I’m short on time, I cool the filling quickly by spreading it in the dish and popping it in the fridge for 10 minutes.
• I often double the filling and freeze half before baking—it’s a brilliant backup dinner.
• A drizzle of olive oil on the mash before baking makes it even more golden.

Storage + Serving

• Fridge – Keeps 4 days. Cover tightly.
• Freezer – Cool fully, then freeze in portions for up to 3 months. I freeze after assembling but before baking.
• Reheat – From fridge: 180°C oven, 20–25 mins. From frozen: thaw overnight, then reheat as above.
• Serve with – Steamed greens, buttered peas, or a mustardy green salad.

FREQUENTLY ASKED QUESTIONS

Q: Can I use green or brown lentils instead?
A: You can, but they hold their shape more. The texture won’t be quite as thick or saucy. Red lentils are best here.

Q: Can I make it ahead of time?
A: Absolutely. You can make the whole thing and refrigerate it, unbaked, for up to 2 days. Bake when ready to serve.

Q: Is it freezer-friendly?
A: Yes, very. Just make sure to cool completely before freezing. You can freeze the whole pie or portion it out.

Q: What’s the best way to reheat it?
A: Oven is best to keep the topping crisp. Microwave works but the mash goes softer.

Q: Can I add cheese on top?
A: Definitely. I sometimes sprinkle a little extra Cheddar over the mash for an extra golden crust.

Try More Recipes:

• Mary Berry Chicken And Bacon Pie
• Mary Berry Steak And Guinness Pie
• Mary Berry Fish Pie With Crushed Potatoes​
• Mary Berry Haddock Fish Pie