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Curried cottage pie with cauli topping

Curried cottage pie with cauli topping


This spin on a cottage pie is based on storecupboard ingredients you’re likely to have already, such as spices, stock and lentils

  • Feeds 6 Feeds 6
  • Ready in 1 hour 30 minutes

Each serving contains

  • Energy
    1899kj 451kcal
  • Fat
    Low 20%
  • Saturates
    Low 28%
  • Sugar
    Low 18%
  • Salt
    Low 28%

% of adult’s reference intake | Carbohydrates per serving : 46g

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Big Bag Option


  • 1 tbsp Co-op sunflower oil, plusextra for drizzling
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 4cm ginger, grated
  • 1 large carrot, grated
  • 1 celery stick, finely chopped
  • 500g pack Co-op 5% fat British beef mince
  • 4 tbsp Co-op mild curry powder
  • 3 tbsp each Co-op Italian tomato purée and balsamic vinegar
  • 2 tbsp Co-op wholegrain mustard
  • 100g dried green lentils
  • 600ml beef stock, made with
  • 1 stock cube
  • 4 tbsp Co-op mango chutney
  • 2 x 125g packs Co-op baby spinach
  • Green beans, steamed, to serve

For the topping

  • 700g potatoes, peeled and halved
  • 1 Co-op British cauliflower, cut into florets
  • Zest and juice of 1 lime
  • 25g pack coriander, finely chopped
  • ½ x 200g pack Co-op Greek Fetacheese


  1. Heat the oil in a large nonstick saucepan over a medium heat, then fry the onion, garlic, ginger, carrot and celery for 5 mins, until soft
  2. Turn the heat up to high, add the mince and cook for 3-4 mins, until starting to brown
  3. Stir in 3 tbsp of the curry powder, along with the tomato purée, vinegar, mustard, lentils, stock and half the mango chutney
  4. Bring to the boil, then reduce the heat, cover and simmer for 1 hour, or until the lentils are tender and the sauce has thickened
  5. Stir through the spinach until it wilts, then remove from the heat
  6. Meanwhile, for the topping, boil the potatoes in water for 10 mins, then add the cauliflower and cook for a further 10 mins, until tender
  7. Drain, add the lime zest and juice, coriander and Feta, plus the remaining curry powder and mango chutney, then mash until smooth
  8. Transfer the mince to an ovenproof dish and top with the mash
  9. Drizzle with sunflower oil and bake for 20-25 mins, until golden
  10. Serve with the steamed green beans on the side

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