After an indulgent festive period, we’re all probably looking for some inspiration for some healthier meals and sweet treats that we can cook at home. Tom shares his favourite healthier alternatives, which are packed with flavour and are absolutely delicious. Why not try his veggie lentil cottage pie recipe?
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Serves: 8

Ingredients:
2 carrots peeled and diced
2 large onions peeled and diced
3 celery sticks diced
4 cloves of garlic
100ml red wine
1 tin of chopped tomatoes
2 tbsp tomato puree
3 sprigs of thyme
2 bay leaves
200g baby mushrooms
200g frozen peas
800g cooked lentils
Salt and black pepper to taste
8 x large sweet potatoes baked till soft
1 tsp English mustard
1 tsp Dijon mustard
100g cheddar
1 tsp smoked paprika

Method:
- In a large casserole dish add a splash of oil and pre heat on the stove.
- Once hot add the vegetables and sweat down till soft, then add the herbs tomato puree and red wine, then reduce to a glaze,
- Next add the tinned tomatoes and stock, bring up to the boil and then stir in the lentils, then cook out till the sauce has thickened.
- Once cooked spoon into a casserole dish and leave to one side.
- Now to make the topping scoop out the sweat potato filling, then mash along with the butter and mustards, season well and then spoon on to the top of the filling.
- Finally sprinkle on the grated cheese and smoked paprika and then bake in an oven pre-heated to 160 degrees celsius for 45 minutes.

#TomKerridge #CottagePieRecipe #VeggieRecipe

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