Skip to content

Joe’s Curried Cottage Pie

Joe Wicks


Serves: 2

Prep time: 10 mins

Cook time: 40 mins


60g butter

1 leek, finely sliced

2 medium carrots, finely chopped

2 celery sticks, finely chopped

Salt and pepper

1 veggie stock cube

2 fat cloves garlic, finely chopped

Knob of fresh ginger, finely chopped

1 tbsp medium curry powder

2 tsp cumin seeds

2 tbsp tomato puree

1 x 400g tin of green lentils, drained

1 head of cauliflower, cut into small florets

2 handfuls of frozen peas

30g cheddar, grated


Kitchen Ninja

Recipe from 30 Day Kick Start Plan by Joe Wicks which is available to buy now.

Joe Wick’s curried veggie take on cottage pie is sure to wow the family – not to mention it’s veg-packed, tasty and simple to make!


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 1 minute more, sprinkle in the curry powder and cumin seeds, spoon in the tomato puree. Give everything a good mix and cook for 2 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 s minutes or until bubbling and golden with a crispy top. My low-carb cottage pie.

Kids in the kitchen:

Help the kids boil the kettle and make the stock. Have them carefully add ingredients to the saucepan like the spices. Let them blitz the cauliflower in the food processor with you, add the frozen peas, and assemble the cottage pie by prepping the layers and spreading the mash. 

Joe Wicks

Joe Wicks, aka The Body Coach, is Britain's favourite healthy cook and fitness sensation – and a national treasure. His lockdown smash-hit 'PE With Joe' YouTube videos have been viewed 80 million times. He is the author of Lean in 15 - The Shift Plan, Lean in 15 - The Shape Plan, Lean in 15 - The Sustain Plan, The Fat-Loss Plan, Cooking for Family and Friends, Joe's 30-Minute Meals, Veggie Lean in 15, Wean in 15 and 30 Day Kick Start Plan.

Similar recipes

Caribbean Challenge | Eat Them To Defeat Them recipe

Caribbean Challenge

Effort: 3
Complexity: 2
Cost: 2

Claire Wright

Carrot & Chickpea Burgers

Effort: 1
Complexity: 1
Cost: 1

Claire Wright

Dig Down Pie | Eat Them To Defeat Them recipe

Dig Down Pie

Effort: 3
Complexity: 2
Cost: 2

Claire Wright

Pasta Power Play | Eat Them To Defeat Them recipe

Pasta Power Play

Effort: 3
Complexity: 2
Cost: 2

Claire Wright