LENTIL GAS RECIPES

 Into a heated, large pan, add the oil or Frylight and add the lamb, and fry for approx 8-10 mins, until browned, stirring occasionally to break any lumps

Remove the meat, drain off any fat, and set aside. Spray the pan with the other squirt of spray, reduce the heat, add the diced onion, carrot, celery, and garlic, and cook over a medium heat for 8 mins, until the onion is softened

Add the herbs, tomato puree & Worcestershire sauce, and fry for a minute or so, before adding the lamb back in

Pour over the stock, bring to a simmer, cover, and cook for 30 mins. After 15 mins, remove the lid, and add the drained lentils

Heat the oven to 180c/ 160 fan, gas 4.

Meanwhile, in a pan of boiling water, boil the potatoes, until cooked, approx 15 mins

Once cooked, drain, add the skimmed milk, season with a pinch of salt and pepper, mash well

Spoon the mince into an oven proof baking dish, remove the bay leaf, and rosemary, (if left whole).

Spread the mash over the top, fluffing with a fork if desired. Bake for 20-25 mins, until golden brown and bubbling

Allow to stand for 5 mins before serving. Garnish with parsley immediately before serving 

Heat 2 tablespoons of the oil in a large, non-stick saute pan. Add the onions and garlic and fry for 8–10 minutes over a medium–high heat or until starting to turn golden, stirring occasionally. Pour the remaining tablespoon of oil into the pan, tip in the carrots and swede, and fry for 3 minutes.

Reduce the heat to medium. Stir in the lentils, tomatoes, sun-dried tomato paste, and stock. Season and simmer, covered, for 35–40 minutes over a low heat, until the carrots and swede are tender and the lentils have softened.

Remove from the heat, stir in the spinach, and let it wilt. Check the sauce’s consistency (see below, Moist, juicy filling). Pour the mixture into the baking dish. Leave to cool. Preheat the oven to 200oC (fan 180oC/400oF/Gas 6).

Put the potatoes into a large pan and cover with cold water. Bring to the boil, add salt, and simmer for 15–20 minutes or until tender. Drain well. Put the butter and milk in the pan and warm through over a low heat. Remove from the heat, return the potatoes to the pan, and mash with the milk and butter, then whisk until smooth (see below, Smooth, creamy mash). Season, then stir in the cheese.

Spread the mash over the filling (see below, Decorative topping). Bake for 30–40 minutes until golden and bubbling.

KEYS TO PERFECTION

Moist, juicy filling

The filling should be moist with plenty of sauce, but not sloppy. Add 2–3 tablespoons of water if it’s too dry. Leave the filling to cool before adding the topping, as it will support the mash better.

Smooth, creamy mash

The potatoes are ready for mashing when a knife goes in easily. If undercooked, the mash will be lumpy; if overcooked, it will be sloppy. Mash the potatoes with hot milk and butter off the heat, then whisk with a balloon whisk.

Decorative topping

Spoon the cheesy, seasoned mash over the cooled vegetable and lentil layer. Spread it evenly over the surface, making patterns like furrows with a round-bladed knife to create an attractive, textured effect.

Mary Berry Cooks the Perfect is available in paperback with an exclusive tote bag from 3 November. DK, £20.00.