Joe Wicks’ cooking ethos is all about making things as easy as possible. This curried cottage pie is ideal because you can make a huge batch of it and stick it in the fridge or freezer – ready for those nights you can’t be bothered to cook.

“You can do a big portions and save it in the fridge, that’s what I do,” says Wicks.

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Curried veggie cottage pie
(Andrew Burton/PA)
Curried veggie cottage pie
Print Recipe
Nutrition Facts
Curried veggie cottage pie
Amount Per Serving
Calories 659 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 19g119%
Cholesterol 80mg27%
Sodium 757mg33%
Potassium 1911mg55%
Carbohydrates 68g23%
Fiber 26g108%
Sugar 13g14%
Protein 32g64%
Vitamin A 1420IU28%
Vitamin C 170mg206%
Calcium 271mg27%
Iron 11mg61%
* Percent Daily Values are based on a 2000 calorie diet.

Curried veggie cottage pie

The perfect winter warmer
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: British
Servings: 2
Calories: 659kcal
Author: Joe Wicks

Equipment

  • Saucepan
  • Food processor

Ingredients

  • 60 g butter
  • 1 leek finely sliced
  • 2 celery sticks finely chopped
  • Salt and pepper
  • 1 veggie stock cube
  • 2 fat cloves of garlic finely chopped
  • Knob of fresh ginger finely chopped
  • 1 tbsps medium curry powder
  • 2 tsp cumin seeds
  • 2 tbsp tomato puree
  • 400 g tinned green lentils drained
  • 1 head of cauliflower cut into small florets
  • 2 handfuls of frozen peas
  • 30 g cheddar grated

Method

  • Melt 20g butter in a saucepan over a medium heat. Once bubbling, scrape in the chopped leek, carrots and celery along with a pinch of salt. Cook, stirring regularly, for 10 minutes until veg is completely soft.
  • Meanwhile bring a kettle of water to the boil. Put the veggie stock cube into a jug, measure in 150ml of boiling water and whisk with a fork to dissolve.
  • Come back to the saucepan, add the garlic and ginger. Cook for one minute more, sprinkle in the curry powder and cumin seeds, spoon in the tomato puree. Give everything a good mix and cook for two minutes more, then tip in the drained green lentils and the veggie stock.
  • Bring the pie mix to a simmer, turn down the heat to low and leave to gently bubble away while you make the mash.
  • Pour the remaining water from the kettle into a saucepan and re-boil. Salt the water and drop in the cauliflower florets. Cook for 10 minutes until completely tender. Drain into a sieve and leave to steam for a few minutes – this will stop you from having watery mash.
  • Preheat the grill to maximum.
  • Tip the cooked cauliflower into a food processor, add the remaining butter and some seasoning, blitz to a smooth mash. You can also do this with a stick blender.
  • Come back to your pie mix. Add the frozen peas and season to taste. Once the peas have defrosted, spoon the filling into an ovenproof dish. Spread the mash on top, then grate over the cheddar cheese. Slide under the grill for five minutes or until bubbling and golden with a crispy top. My low-carb cottage pie.

Nutrition

Calories: 659kcal | Carbohydrates: 68g | Protein: 32g | Fat: 33g | Saturated Fat: 19g | Cholesterol: 80mg | Sodium: 757mg | Potassium: 1911mg | Fiber: 26g | Sugar: 13g | Vitamin A: 1420IU | Vitamin C: 170mg | Calcium: 271mg | Iron: 11mg

30 Day Kick Start Plan: 100 Delicious Recipes With Energy Boosting Workouts by Joe Wicks, photography by Andrew Burton, is published by Bluebird.

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