Masala cottage pie – gut healing

This is a longer recipe but it’s very tasty and will feed the whole family with plenty of left overs.


Serves 6-8

3 tbsp olive oil

1 onion, finely chopped

3 garlic cloves, crushed

1 leek, finely diced

1 celery stick, finely diced

1 red pepper, finely diced

1 carrot, finely diced

½ tsp ground turmeric

1 tsp cumin seeds

1 tsp mild/medium curry powder

1 tsp garam masala

1 tsp chili powder

2 tsp dried oregano

1 x 400g tin cherry tomatoes

600ml of vegetable stock

200g dried red lentils or a combination of 100g red and 100g green (soaked overnight if possible) lentils,

1 x 400g tin of pinto beans, drained and rinsed

Salt and pepper to taste

Mash: 1.5kg of potatoes or a mix of white and sweet potatoes; 1 tsp cumin seeds, 50 g butter, 125 ml of milk and 50g of grated cheddar.


  1. Preheat the oven to 180C.
  2. Peel your potatoes and put these onto boil whilst you are preparing the vegetables.
  3. Heat the olive oil with the onion and garlic until softened (5 mins). Then add the leek, celery, red pepper and carrot and stir well. Cook for 7 minutes.
  4. Add all the spices and herbs and mix well. Cook for 2 minutes to blend then add the tin of tomatoes and stock and bring to the boil. Turn down to a simmer and add the lentils and beans and cook for 20 minutes until tender.  If the lentils need longer add more water as necessary, you want a thick, gravy like consistency. Season and spoon into a pie dish.
  5. Check your potatoes are cooked, drain, mash and stir in the cumin, butter and milk. Mash well and spoon over your pie. Sprinkle with cheddar and bake for 30 minutes until the top is brown and a little crunchy.


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