Smoky lentil and beef-style cottage pie

A hearty, savoury option for cooler evenings. The lentils give it a rich filling, while smoked paprika, Worcestershire-style sauce and herbs add depth. Use a vegetarian Worcestershire sauce or soy sauce to keep it vegetarian. Flavour tip: the filling should be quite thick before it goes into the oven. If it is watery, simmer it for longer; this stops the pie becoming soupy. Storage: refrigerate within 2 hours and use within 2–3 days, or freeze individual portions. Reheat until steaming hot all the way through.

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Step 1

Preheat the oven to 200°C conventional or 180°C fan bake.

Step 2

Boil the potatoes in salted water for 15–20 minutes, until tender.

Step 3

While they cook, heat oil in a large frying pan. Cook onion and carrots for 5–7 minutes.

Step 4

Add garlic, smoked paprika, cumin, thyme, rosemary and pepper. Stir for 30 seconds.

Step 5

Stir in tomato paste, then add chopped tomatoes, lentils, stock and vegetarian Worcestershire-style sauce or soy sauce.

Step 6

Simmer for 10–15 minutes until thickened. Stir in frozen peas and taste for seasoning.

Step 7

Drain the potatoes and mash with milk, butter or olive oil, salt and pepper.

Step 8

Spoon the lentil mixture into an ovenproof dish. Spread the mash evenly over the top and rough up the surface with a fork. Add optional cheese.

Step 9

Bake for 20–25 minutes until the topping is golden and the filling bubbles around the edges.

Step 10

Rest for 5–10 minutes before serving.