Cooking Healthier with Tom Kerridge: Veggie Cottage Pie

Ingredients

• 3 tablespoons Olive Oil (extra virgin preferred)
• 1 large Onion (peeled and diced)
• 2 stalks Celery (chopped)
• 1 large Carrot (peeled and diced)
• 3 cloves Garlic (grated)
• 2 tablespoons Tomato Puree (smooth)
• 150 ml Red Wine (dry, good quality)
• 1 tin (400g) Canned Chopped Tomatoes (drained lightly)
• 1 cube Vegetarian Stock Cube (crumbly)
• 2 tablespoons Water (optional, to loosen sauce)
• 200 g Chestnut Mushrooms (quartered)
• 2 Bay Leaves
• 1 sprig Fresh Rosemary (leaves stripped)
• 3 sprigs Fresh Thyme (stems removed)
• 2 packets (≈400g) Pre‑cooked Lentils (drained)
• 2 large (≈800g) Sweet Potatoes (baked whole)
• 30 g Butter (cut into cubes, softened)
• 1 pinch Salt
• 1 teaspoon Dijon Mustard
• 1 teaspoon English Mustard
• 100 g Cheddar Cheese (grated, English sharp)
• 100 g Frozen Peas (handful)
• 1 pinch Black Pepper

Instructions

1. Prepare Vegetables and Pre‑heat Oven

   Dice the onion, chop the celery and carrot, grate the garlic and set aside. Pre‑heat the oven to 180°C (350°F).

   Time: PT5M

2. Bake Sweet Potatoes

   Place the whole sweet potatoes on a baking tray and bake for 1 hour until the flesh is completely soft. Remove from oven and let cool slightly.

   Time: PT1H

   Temperature: 180°C

3. Sweat the Base Vegetables

   Heat 3 Tbsp olive oil in the high‑sided pan over medium‑high heat. Add the onion, celery and carrot and cook, stirring occasionally, until they develop a light golden colour, about 5 minutes.

   Time: PT5M

4. Add Garlic and Tomato Puree

   Add the grated garlic and stir quickly – avoid stirring too much to prevent steaming. After 30 seconds, stir in 2 Tbsp tomato puree and cook for another 2 minutes to remove raw flavour.

   Time: PT2M

5. Deglaze with Red Wine

   Pour in 150 ml dry red wine, scraping the browned bits from the pan. Allow the wine to reduce by half, about 3 minutes.

   Time: PT3M

6. Add Tomatoes, Stock and Herbs

   Stir in the canned chopped tomatoes, crumble in the vegetarian stock cube, add a splash of water, then bring to a gentle boil. Add the quartered chestnut mushrooms, bay leaves, rosemary leaves and thyme sprigs.

   Time: PT5M

7. Incorporate Lentils and Simmer

   Add the drained pre‑cooked lentils, stir well and let the mixture simmer gently for 25‑30 minutes, uncovered, until the liquid has thickened and the flavours have melded.

   Time: PT30M

8. Finish Filling

   Remove the bay leaves, rosemary and thyme stems. Stir in the frozen peas, season with a pinch of salt and pepper, then take the pan off the heat.

   Time: PT5M

9. Mash Sweet Potatoes

   Slice the baked sweet potatoes open, scoop out the flesh into a mixing bowl and mash with a fork. Add the butter cubes, a pinch of salt, 1 tsp Dijon mustard and 1 tsp English mustard, then whisk until smooth and creamy.

   Time: PT10M

10. Assemble the Pie

    Transfer the lentil‑vegetable filling into an ovenproof dish, spreading it evenly. Spoon the sweet‑potato mash over the top, using a palette knife to create gentle ripples. Sprinkle the grated cheddar evenly over the surface.

    Time: PT10M

11. Final Bake

    Place the assembled pie in the oven at 160°C (320°F) and bake for 45 minutes, or until the cheese is melted and the top is lightly golden.

    Time: PT45M

    Temperature: 160°C

12. Rest and Serve

    Allow the pie to rest for 5 minutes before cutting. Serve hot, optionally with a simple green salad.

    Time: PT5M

Nutrition Facts

Calories

230

Protein

10 g

Carbohydrates

30 g

Fat

8 g

Fiber

6 g