Sorry, you need to enable JavaScript to visit this website.
Change language
Home > Vitafriendspku > Recipes > Curried Cottage Pie
Back to recipes

Curried Cottage Pie

  • RECIPE MAKES: 4 Portions
  • PREP TIME: 30 Minutes
  • COOK TIME: 1 Hour 30 Minutes
Step 1

Place a large-based pan over medium heat and add the oil. 

Step 2

Add the vegetables to the pan and cook for 10 minutes or until they are starting to soften.  

Step 3

Add the garam masala, turmeric, curry powder and coriander and cook for another minute.   

Step 4

Add the chopped tomatoes and vegetable stock and stir. Allow to simmer for 30 minutes or until all the vegetables are soft. 

Step 5

Whilst the vegetables are simmering, boil the parsnips for 20 minutes or until soft. 

Step 6

Preheat the oven to 180°C fan/200°C/gas mark 6.

Step 7

Drain the parsnips, add the curry powder and 20g butter and mash until smooth

Step 8

When the curry is cooked, spoon into a casserole dish and top with the parsnip mash.

Step 9

Place the remaining butter in chunks on top of the mash.  

Step 10

Bake for 30 minutes or until bubbling.

Serving Suggestion: Serve with permitted vegetables.

This recipe has been specifically designed for a low protein diet. Refer to labels for allergen and other product information.

  • 3 tbsp Oil
  • 1 Leek, sliced
  • 1 Green pepper, diced
  • 1 Red pepper, diced
  • 1 Yellow pepper, diced
  • 8 Mushrooms, quartered
  • 2 Courgettes, diced
  • 3 Carrots, peeled and diced
  • 2 Chillies, finely sliced
  • 3 Cloves garlic, minced
  • 1 tsp Garam masala
  • ½ tsp Turmeric
  • 2 tbsp Curry Powder
  • ½ Bunch Coriander
  • 400g Chopped tomatoes
  • 250ml Vegetable Stock
  • 6 Large parsnips, peeled and chopped
  • 1 tbsp Curry Powder
  • 50g Butter