Mary Berry Lentil Shepherd’s Pie

Name: Mary Berry Lentil Shepherd’s Pie
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Serves 4
Cuisine: British
Ingredients: 3 tbsp olive oil; 2 onions, coarsely chopped; 2 garlic cloves, finely chopped; 200g swede, chopped into cubes; 2 carrots, chopped into cubes; 125g dried red lentils; 400g can plum tomatoes; 1 tbsp sun-dried tomato paste; 350ml vegetable stock; 85g fresh spinach, chopped; 900g potatoes, peeled and cut into chunks; 30g butter; 5 tbsp milk; 140g mature Cheddar cheese, coarsely grated; Salt and freshly ground black pepper

Dive into the comforting warmth of Mary Berry's Lentil Shepherd’s Pie, a vegetarian delight that perfectly combines health, taste, and tradition. This hearty dish reimagines the classic Shepherd's Pie with a vegetarian twist, featuring a rich, savory lentil and vegetable filling topped with creamy mashed potatoes and a generous sprinkle of cheese.

Cultural or Historical Context Mary Berry, a renowned figure in British culinary arts, offers a vegetarian take on the traditional Shepherd’s Pie, making it an inclusive option for family dinners or gatherings. Shepherd's Pie, historically a meat-based dish, has evolved over time, and this lentil version is a testament to modern dietary preferences and sustainability concerns.

Ingredients for the Lentil Shepherd’s Pie

Olive oil: 3 tbsp
Onions: 2, coarsely chopped
Garlic cloves: 2, finely chopped
Carrots and swede: chopped into cubes (200g swede and 2 carrots)
Dried red lentils: 125g
Plum tomatoes: 400g can
Sun-dried tomato paste: 1 tbsp
Vegetable stock: 350ml
Fresh spinach: 85g, chopped
Potatoes (smooth, such as Desiree): 900g, peeled and cut into chunks
Butter: 30g
Milk (full-fat or semi-skimmed): 5 tbsp
Mature Cheddar cheese: 140g, coarsely grated
Seasoning: salt and freshly ground black pepper

Preparation Instructions

Start by sautéing onions and garlic in olive oil until golden. Add the carrots and swede, continuing to fry before adding the lentils, tomatoes, tomato paste, and stock, simmering until tender.
Separately, boil the potatoes until tender, then mash with butter, milk, and season. Mix in most of the cheese, reserving some for topping.
Layer the lentil mixture in a baking dish, top with the mashed potatoes, and sprinkle with the remaining cheese.
Bake in a preheated oven until the topping is golden and bubbling, creating a perfect crispy cheese crust.

Storage and Reheating The pie can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave until piping hot throughout. It’s also freezer-friendly for up to a month.

Nutritional Information This dish is a great source of protein from lentils, vitamins, and minerals from the vegetables, and carbohydrates from the potatoes. The cheese adds calcium but also fat, so it’s balanced in terms of nutrition.

FAQ about the Lentil Shepherd’s Pie

Can I make it vegan? Yes, by substituting dairy products with vegan alternatives.
Is it gluten-free? Yes, the ingredients are naturally gluten-free, but always check labels for cross-contamination if you're highly sensitive.
Can I add other vegetables? Absolutely, feel free to customize the filling with other seasonal vegetables.

This delicious and nutritious take on a classic comfort food is perfect for a cozy night in or a festive gathering, proving that vegetarian options can be just as satisfying as their meat counterparts. Mary Berry's approachable and straightforward recipe ensures that this Lentil Shepherd’s Pie will become a cherished dish in your recipe collection.

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