Cooking Healthier with Tom Kerridge: Veggie Cottage Pie

Name: Cooking Healthier with Tom Kerridge: Veggie Cottage Pie
Total time: 90 min
Ingredients: 2 Carrot, peeled diced; 2 Onion, peeled diced; 3 Celery, diced; 4 cloves Garlic; 100 ml Red wine; 1 can Chopped tomatoes; 2 tbsp Tomato; 3 sprigs Thyme; 2 Bay leaf; 200 g Mushroom; 200 g Pea, frozen; 800 g Lentil, cooked; Salt; Black pepper; 8 Sweet potato; 1 tsp English mustard; 1 tsp Dijon mustard; 100 g Cheddar cheese; 1 tsp Smoked paprika

By Tom Kerridge · 90 min

Ingredients

Carrot · peeled diced2
Onion · peeled diced2
Celery · diced3
Garlic4 cloves
Red wine100 ml
Chopped tomatoes1 can
Tomato2 tbsp
Thyme3 sprigs
Bay leaf2
Mushroom200 g
Pea · frozen200 g
Lentil · cooked800 g
Salt
Black pepper
Sweet potato8
English mustard1 tsp
Dijon mustard1 tsp
Cheddar cheese100 g
Smoked paprika1 tsp

Instructions

Heat a splash of oil in a large casserole dish on the hob.
Add the carrots, onions and celery and cook until soft. Add the thyme, bay leaves, tomato purée and red wine, and reduce to a glaze.
Add the chopped tomatoes and stock, bring to the boil, then stir in the lentils and simmer until the sauce thickens.
Spoon the filling into a casserole dish and set aside.
Scoop the flesh out of the baked sweet potatoes and mash it with the butter and both mustards. Season well and spread over the filling.
Sprinkle the grated cheese and smoked paprika over the top, then bake at 160°C for 45 minutes.

Summarized from Tom Kerridge's video. Watch it for the details.

Watch the recipe video

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