Vegetarian lentil cottage pie recipe
 This is a rich and satisfying vegetarian version of the classic cottage pie. Lentils make a great substitute for mince and are packed with protein, and carrots make the mash topping extra sweet. Each serving provides 387 kcal, 15.5g protein, 50g carbohydrates (of which 16g sugars), 10g fat (of which 3.5g saturates), 17g fibre and 0.85g salt. 1 cauliflower head, cut into florets240g/9oz green beans, halved 1 tbsp vegetable oilsalt and freshly ground black pepper 1 cauliflower head, cut into florets 240g/9oz green beans, halved 1 tbsp vegetable oil salt and freshly ground black pepper 1 tbsp vegetable oil4 celery sticks, finely chopped250g/9oz swede, peeled and grated 8 carrots, peeled and grated1 tbsp dried mixed herbs3 tbsp tomato purée3 x 400g tins green lentils, drained and rinsed1 reduced salt vegetable stock cube500ml/18fl oz boiling waterpinches freshly grated nutmeg600g/1lb 5oz white potatoes, scrubbed and roughly chopped 30g/1oz buttersalt and freshly ground black pepper 1 tbsp vegetable oil 4 celery sticks, finely chopped 250g/9oz swede, peeled and grated 8 carrots, peeled and grated 1 tbsp dried mixed herbs 3 tbsp tomato purée 3 x 400g tins green lentils, drained and rinsed 1 reduced salt vegetable stock cube 500ml/18fl oz boiling water pinches freshly grated nutmeg 600g/1lb 5oz white potatoes, scrubbed and roughly chopped 30g/1oz butter salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. To make the cauliflower, place the cauliflower and green beans in a large roasting tray. Drizzle with the oil, season with salt and pepper and toss. Roast for 20–25 minutes, or until tender and just charred. Meanwhile, to make the cottage pie, heat the oil in a saucepan over a medium heat and fry the celery, swede and half the carrots for around 5 minutes, until starting to soften. Stir in the mixed herbs and tomato purée and cook for 1 minute. Add the lentils and mix well, then crumble in the stock cube and pour in the boiling water. Season to taste with salt, pepper and nutmeg, then cover and simmer for 15 minutes. Meanwhile, bring the potatoes to the boil in a large saucepan. Reduce the heat and simmer for 10 minutes. Add the remaining grated carrots and return to the boil. Turn the heat down and simmer for another 5 minutes until tender. Drain the potatoes and carrots, then return to the pan, add the butter and season with salt, pepper and nutmeg to taste, then mash until smooth and set aside. Preheat the grill to high. Tip the hot lentil mixture into a large baking dish and spoon the mash over the top. Use a fork to level it out and make ridges along the top, then grill for 5 minutes, or until the top is golden brown and crisp. Serve the cottage pie with the roasted cauliflower and green beans. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the cauliflower, place the cauliflower and green beans in a large roasting tray. Drizzle with the oil, season with salt and pepper and toss. Roast for 20–25 minutes, or until tender and just charred. To make the cauliflower, place the cauliflower and green beans in a large roasting tray. Drizzle with the oil, season with salt and pepper and toss. Roast for 20–25 minutes, or until tender and just charred. Meanwhile, to make the cottage pie, heat the oil in a saucepan over a medium heat and fry the celery, swede and half the carrots for around 5 minutes, until starting to soften. Stir in the mixed herbs and tomato purée and cook for 1 minute. Add the lentils and mix well, then crumble in the stock cube and pour in the boiling water. Season to taste with salt, pepper and nutmeg, then cover and simmer for 15 minutes. Meanwhile, to make the cottage pie, heat the oil in a saucepan over a medium heat and fry the celery, swede and half the carrots for around 5 minutes, until starting to soften. Stir in the mixed herbs and tomato purée and cook for 1 minute. Add the lentils and mix well, then crumble in the stock cube and pour in the boiling water. Season to taste with salt, pepper and nutmeg, then cover and simmer for 15 minutes. Meanwhile, bring the potatoes to the boil in a large saucepan. Reduce the heat and simmer for 10 minutes. Add the remaining grated carrots and return to the boil. Turn the heat down and simmer for another 5 minutes until tender. Meanwhile, bring the potatoes to the boil in a large saucepan. Reduce the heat and simmer for 10 minutes. Add the remaining grated carrots and return to the boil. Turn the heat down and simmer for another 5 minutes until tender. Drain the potatoes and carrots, then return to the pan, add the butter and season with salt, pepper and nutmeg to taste, then mash until smooth and set aside. Drain the potatoes and carrots, then return to the pan, add the butter and season with salt, pepper and nutmeg to taste, then mash until smooth and set aside. Preheat the grill to high. Tip the hot lentil mixture into a large baking dish and spoon the mash over the top. Use a fork to level it out and make ridges along the top, then grill for 5 minutes, or until the top is golden brown and crisp. Preheat the grill to high. Tip the hot lentil mixture into a large baking dish and spoon the mash over the top. Use a fork to level it out and make ridges along the top, then grill for 5 minutes, or until the top is golden brown and crisp. Serve the cottage pie with the roasted cauliflower and green beans. Serve the cottage pie with the roasted cauliflower and green beans. Recipe tips You can divide this into several baking dishes and have individual portions. Simply cool to room temperature, then cover and place in the fridge for up to three days. To reheat, preheat the oven to 200C/180C Fan/Gas 6. Place the pie in the oven and bake for 15–20 minutes until hot through.