Lentil & Baked Bean Cottage Pie

Do not be put off by the long list of ingredients. I promise you, all of them are super cheap and you probably have most of them in your cupboard.... The combination of the red lentils and baked beans with the cheesy mash is just weirdly nostalgic. 

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place the potatoes in a large saucepan of salted, cold water. Bring to the boil and simmer until soft enough to mash.

Step 2

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.

Step 3

Add the onion to the pan and fry for 5 minutes on a medium heat, stirring regularly until soft.

Step 4

Sir in the garlic, honey, paprika and cavolo nero and fry for 2 minutes.

Step 5

Add the dried lentils to the pan with the stock and grated carrot. 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.

Step 6

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.

Step 7

Mash the potatoes until smooth, stir in the butter and season with salt and pepper.

Step 8

Dollop the mash on top of the filling and spread it evenly until covered.

Step 9

Top with grated cheese and bake in the oven for 30 minutes.

Step 10

Serve with steamed veg