Mary Berry Vegetarian Lentil Cottage Pie

Mary Berry Vegetarian Lentil Cottage Pie


Iโ€™ll admit itโ€”I didnโ€™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.

Itโ€™s the kind of meal that doesnโ€™t pretend to be meatโ€”itโ€™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 doesnโ€™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. Hereโ€™s why this one works:

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

For the mash:

  • Smooth potatoes (900g) โ€“ Desirรฉe or Estima mash beautifully. Floury, not waxy.
  • Butter + milk โ€“ Warm them first for the creamiest mash.
  • Cheddar (140g) โ€“ Donโ€™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 (Iโ€™ve tried oat milk and vegan cheddarโ€”it works, but isnโ€™t quite as creamy).
  • No swede? Use parsnip or double the carrot. I wouldnโ€™t go for courgetteโ€”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 Iโ€™ve Made (And How to Avoid Them)

What Went WrongWhy It HappensHow to Fix It
Lentils stayed grittyDidn’t simmer long enoughCook until completely soft, even if it takes a bit longer
Mash sank into the fillingAdded it too soonLet filling cool slightly before topping
Mash was dry or lumpyDidnโ€™t mash while hot or used cold milkWarm milk and butter make all the difference
Filling was blandSkipped seasoning at the endTaste before toppingโ€”it needs salt, always

How to Make Mary Berryโ€™s Vegetarian Lentil Cottage Pie

  1. Cook the veg โ€“ Heat 2 tbsp olive oil in a large pan. Fry onions and garlic for 8โ€“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 โ€“ Add lentils, plum tomatoes, sun-dried tomato paste, and stock. Season. Cover and simmer on low for 35โ€“40 minutes, stirring occasionally, until the veg and lentils are soft and the mixture thickens.
  3. Add spinach + cool โ€“ 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 โ€“ Boil potatoes in salted water until tender (about 15โ€“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 โ€“ Spread mash over the cooled filling. Rough it up with a fork for crispy peaks. Bake at 200ยฐC (180ยฐC fan) for 30โ€“40 minutes until golden and bubbling.
Mary Berry Vegetarian Lentil Cottage Pie
Mary Berry Vegetarian Lentil Cottage Pie

Tips from My Kitchen

  • I always mash the potatoes while theyโ€™re hotโ€”cold mash is never as smooth.
  • If Iโ€™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 bakingโ€”itโ€™s a brilliant backup dinner.
  • A drizzle of olive oil on the mash before baking makes it even more golden.

Storage + Serving

  • Fridge โ€“ Keeps 4 days. Cover tightly.
  • Freezer โ€“ Cool fully, then freeze in portions for up to 3 months. I freeze after assembling but before baking.
  • Reheat โ€“ From fridge: 180ยฐC oven, 20โ€“25 mins. From frozen: thaw overnight, then reheat as above.
  • Serve with โ€“ 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 wonโ€™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: Whatโ€™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 Vegetarian Lentil Cottage Pie

Course: DinnerCuisine: BritishDifficulty: Easy
Servings

6

servings
Prep time

20

minutes
Cooking time

1

hour 

20

minutes
Calories

420

kcal

Hearty Veggie Cottage Pie With Lentils, Rich Tomato Filling, And Cheesy Mashโ€”Comfort Food Thatโ€™S Meat-Free, Make-Ahead Friendly, And Freezer-Ready.

Ingredients

  • For the filling:
  • 3 tbsp olive oil

  • 2 onions, chopped

  • 2 garlic cloves, finely chopped

  • 2 carrots, diced

  • 200g swede, diced

  • 125g dried red lentils

  • 400g tin plum tomatoes

  • 1 tbsp sun-dried tomato paste

  • 350ml vegetable stock

  • 85g fresh spinach, chopped

  • Salt and black pepper

  • For the mash:
  • 900g smooth potatoes, peeled and chunked

  • 30g butter

  • 5 tbsp milk

  • 140g mature Cheddar, grated

Directions

  • Heat oil, fry onions and garlic 8โ€“10 mins. Add carrots, swede, and fry 3 mins.
  • Stir in lentils, tomatoes, paste, stock. Season. Simmer 35โ€“40 mins until soft.
  • Stir in spinach, cool slightly. Pour into baking dish.
  • Boil potatoes, drain, mash with warm milk and butter. Stir in cheese.
  • Top filling with mash. Bake at 200ยฐC (180ยฐC fan) for 30โ€“40 mins.

Notes

  • I always mash the potatoes while theyโ€™re hotโ€”cold mash is never as smooth.
  • If Iโ€™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 bakingโ€”itโ€™s a brilliant backup dinner.
  • A drizzle of olive oil on the mash before baking makes it even more golden.
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