Curried Cottage Pie

A comforting classic with a delicious curry spice twist. Serve with a crunchy winter slaw, some watercress and a dollop of lime pickle.  

What you will need:

2 tsp Cumin

2 tsp Gram Masala 

2 tsp Turmeric

OR 2 tbsp of curry powder. 

1 cup of frozen peas 

2 carrots (finely chopped)

2-3 onions  (finely chopped or grated) 

3 cloves of garlic (finely chopped) 

1 tbs tomato puree

Large handful of mushrooms (finely chopped or grated)

2 tins of lentils (drained and rinsed)

2 sticks of celery (finely chopped) 

Olive oil 

Salt & pepper

Butter or oil for the mash 

1 cup of water 

For the mash :

A mixture of white and sweet potatoes, enough to cover your pie 

Let's cook:

1. In a saucepan that can be used on the hob as well as in the oven, drizzle some olive oil and pop on medium heat. 

2. Add the onions and garlic and allow to soften for a few minutes. 

3. In goes the rest of your veg and stir together. 

4. Stir in your spices to the veggies. Add a splash of water and let this cook for a few minutes. 

5. Add the lentils, tomato puree and a cup of water to the pan. Mix altogether. 

6. Turn the heat to low, pop on a lid and let this cook for 30/ 40 mins. 

7. Let’s make the mash. 

8. Peel your potatoes and pop in a pan of water to boil until soft. 

9. When cooked, drain and put back into the saucepan. 

10. Add a knob of your favourite butter or olive oil, salt and pepper (at this point you can add a pinch of turmeric if you would like to your mash)

11. Mash your potatoes and have taste. 

12. This is now ready to top on your veggie filling. 

13. When the filling is ready, spoon on your mash and with a fork roughly spread out leaving it rustic with lovely peaks of potato. These will catch and go brown in the oven, giving lovely colour and a little crunch. 

14. Pop into a preheated oven 180/ gas mark 4 for approximately 30 minutes until golden. 

15. Carefully remove from the oven.

Serve and enjoy!