Store cupboard ingredients to the rescue!

As promised the other day, I have been busy in the kitchen creating some recipes for you to try using various store cupboard ingredients. Here's a veggie version of a family favourite; cottage pie. I like my meals to be adaptable so I can literally chuck whatever I've got in the cupboards/fridge in there and this recipe lends itself perfectly to that, plus it's a meal you can batch cook so it's a great time-saver AND it's low in calories, win-win!!

Makes 6 servings.

Per serving: 177 kcal. Carbs 26.9g. Protein 5.3g. Fat 5.6g


1 tbsp olive oil

1 onion, diced

2 carrots, diced

2 sticks celery, diced

1 tin chopped tomatoes

1 tin green lentils

1 tbsp sundried tomato paste, or tomato paste

1 tbsp dried oregano

1/2 tsp smoked paprika

1 tbsp Worcestershire Sauce

1 veg stock cube

Salt and Pepper

1/2 swede, peeled

1/2 sweet potato, peeled


In a large pan, heat the olive oil and then add the chopped onion, cook it gently for 5 minutes before adding the carrot and celery, allow to sweat down for 8 minutes. Add the chopped tomatoes, lentils, tomato paste, oregano, smoked paprika, Worcestershire sauce and veg stock cube. Stir and bring it to the boil then turn down the heat and let everything simmer for 20 minutes.

Meanwhile, heat the oven to gas mark 5 (375 degrees F) then chop the swede and sweet potato into 2cm chunks and add to a pan of boiling water and boil for 15-20 minutes, or until soft. When they're cooked, drain and then mash to a smooth consistency, add a little milk if necessary.

Once cooked, pour the lentil and veg mixture into a medium-sized oven-proof dish, then add the swede mash on top, smoothing out with a spatula. Place in the oven for 20-30 minutes. Serve with green veg of your choice.