{"id":9640,"date":"2026-04-26T18:25:15","date_gmt":"2026-04-26T18:25:15","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=9640"},"modified":"2026-04-26T19:39:21","modified_gmt":"2026-04-26T19:39:21","slug":"lentil-baked-bean-cottage-pie","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/lentil-baked-bean-cottage-pie\/","title":{"rendered":"Lentil & Baked Bean Cottage Pie [Video]"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Lentil & Baked Bean Cottage Pie [Video]<\/span><\/h2>\n
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This dinner is so deliciously comforting. Even if you\u2019re not into lentils, I think you\u2019re 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.<\/span><\/div>\n
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Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>Amy Sheppard – Amy Sheppard Food<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 1.2<\/span> kg (2.6lb)<\/span> potatoes<\/span><\/li>
  • Oil for frying<\/span><\/li>
  • 1<\/span> large<\/span> onion <\/span> finely chopped<\/span><\/li>
  • 2<\/span> cloves<\/span> garlic <\/span> finely chopped<\/span><\/li>
  • 2<\/span> tsp<\/span> honey<\/span><\/li>
  • 1<\/span> tsp<\/span> paprika<\/span><\/li>
  • 4<\/span> cavolo nero leaves (kale)<\/span> tough stem removed and finely chopped<\/span><\/li>
  • 200<\/span> g (7oz)<\/span> dried red lentils<\/span><\/li>
  • 800<\/span> ml (1\u2153 pints)<\/span> vegetable stock<\/span><\/li>
  • 1<\/span> Tbsp<\/span> dried Italian herbs<\/span><\/li>
  • 400<\/span> g (14oz) tin\/can<\/span> of baked beans<\/span><\/li>
  • 400<\/span> g (14oz) tin\/can<\/span> of baby or cherry tomatoes <\/span> drained<\/span><\/li>
  • 40<\/span> g (1.4oz)<\/span> butter<\/span><\/li>
  • 80<\/span> g (2.8oz)<\/span> grated cheddar cheese<\/span><\/li>
  • Salt and ground black pepper<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Place the potatoes in a large saucepan of salted, cold water. Bring to the boil and simmer until soft enough to mash.<\/div><\/li>
    • 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\u2019t have one, you can transfer it to a baking dish before cooking.<\/div><\/li>
    • Add the onion to the pan and fry for 5 minutes on a medium heat, stirring regularly until soft.<\/div><\/li>
    • Sir in the garlic, honey, paprika and cavolo nero\/kale and fry for 2 minutes.<\/span><\/div><\/li>
    • 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\u2019t stick to the bottom of the pan.<\/div><\/li>
    • 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.<\/div><\/li>
    • Mash the potatoes until smooth, stir in the butter and season with salt and pepper.<\/div><\/li>
    • Dollop the mash on top of the filling and spread it evenly until covered.<\/div><\/li>
    • Top with grated cheese and bake in the oven for 30 minutes.<\/div><\/li>
    • Serve with steamed veg<\/div><\/li><\/ul><\/div><\/div>\n
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      <\/span>Video<\/span><\/h3>\n\n\n\n