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Healthy recipes

Lentil cottage pie

Healthy recipe

Preparation and cooking time:

Per serving:

Calories: 440kcal
Fat: 6g
Salt: 1g
5 A DAY: 5


(serves 2)

  • 800g/1Ib 12oz potatoes, quartered
    Freshly ground black pepper to taste
    2 tablespoons low-fat spread
    1 medium onion, finely chopped
    1 clove garlic, finely chopped
    400g/16oz can chopped tomatoes
    300ml/11fl oz reduced-salt vegetable stock
    250ml/9fl oz water
    2 tablespoons tomato purée
    130g/4oz red lentils
    1 medium carrot, finely chopped
    60g/2oz peas
    2 tablespoons Worcestershire sauce
    1 teaspoon fresh parsley, chopped


  1. Boil the potatoes until tender and then drain. Mash in a large bowl with half of the spread. Add in the black pepper.
  2. Melt the remaining spread in a frying pan. Then cook the onion and garlic until they soften. Add the can of tomatoes (with juices), vegetable stock, water, purée, lentils and carrot.
  3. Bring to the boil. Then reduce heat and simmer, uncovered, for about 15 minutes, stirring occasionally.
  4. Next, add the peas, Worcestershire sauce and parsley. Cook uncovered for just a few minutes.
  5. Spoon the lentil mixture into a shallow ovenproof dish. Spread the potato mash on top.
  6. Bake, uncovered, in a preheated oven at 190°C/375°F/Gas Mark 5 for 15-20 minutes. Leave the pie to stand for 10-15 minutes before serving.

Top Tip

While the tomatoes in this recipe do count as two and a half portions per serving of your 5 A DAY, it is worth remembering that consuming a variety of vegetables and fruits is important.

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Page last reviewed: February 2013
Page next due for review: February 2015
These recipes support the Recommendations for Cancer Prevention from our Expert Report and are covered by the Information Standard.

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