Lentil & Baked Bean Cottage Pie [Video]
This dinner is so deliciously comforting. Even if you’re not into lentils, I think you’re going to love it. The combination of the red lentils and baked beans and herbs and tomatoes with the cheesy mash is just weirdly nostalgic.
Servings: 4
Ingredients
- 1.2 kg (2.6lb) potatoes
- Oil for frying
- 1 large onion finely chopped
- 2 cloves garlic finely chopped
- 2 tsp honey
- 1 tsp paprika
- 4 cavolo nero leaves (kale) tough stem removed and finely chopped
- 200 g (7oz) dried red lentils
- 800 ml (1⅓ pints) vegetable stock
- 1 Tbsp dried Italian herbs
- 400 g (14oz) tin/can of baked beans
- 400 g (14oz) tin/can of baby or cherry tomatoes drained
- 40 g (1.4oz) butter
- 80 g (2.8oz) grated cheddar cheese
- Salt and ground black pepper
Instructions
- Place the potatoes in a large saucepan of salted, cold water. Bring to the boil and simmer until soft enough to mash.
- Heat a drizzle of oil in a large non-stick pan with a lid, that you can use on the hob or in the oven. If you don’t have one, you can transfer it to a baking dish before cooking.
- Add the onion to the pan and fry for 5 minutes on a medium heat, stirring regularly until soft.
- Sir in the garlic, honey, paprika and cavolo nero/kale and fry for 2 minutes.
- Add the dried lentils to the pan with the stock. Season with salt and pepper and bring to the boil. Place the lid on the pan and simmer for 10 minutes until the lentils are just soft and most of the stock is absorbed. Stir once or twice through cooking so they don’t stick to the bottom of the pan.
- Stir in the dried Italian herbs, baked beans and drained tomatoes. Season with a little more salt and pepper. As you stir, pop the cherry tomatoes with the back of a wooden spoon.
- Mash the potatoes until smooth, stir in the butter and season with salt and pepper.
- Dollop the mash on top of the filling and spread it evenly until covered.
- Top with grated cheese and bake in the oven for 30 minutes.
- Serve with steamed veg
