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Curried Cottage Pie

Curried Cottage Pie

with Roasted Broccoli

This delicious Curried Cottage Pie has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Under 650 calories

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Cooking time25 minutes


serving amount


Beef Mince


Beef Stock Paste


Broccoli Florets


North Indian Style Spice Mix




Tomato Puree


Garlic Clove





Not included in your delivery


Sugar for the Sauce


Water for the Sauce


Nutritional information

Energy (kcal)603 kcal
Energy (kJ)2525 kJ
Fat23.3 g
of which saturates9.4 g
Carbohydrate63.3 g
of which sugars17.5 g
Protein43 g
Salt1.92 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Medium Saucepan
Grill Pan
Potato Masher
Baking Tray
Oven dish


Get Prepped

Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with 1/2 tsp salt to the boil.
Chop the potatoes into 2cm chunks (peel first if you prefer). Halve, peel and thinly slice the onion into small pieces. Peel and grate the garlic (or use a garlic press).
When the pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, halve any larger broccoli florets.

Fry Time

Heat a large frying pan on medium-high heat (no oil).
Once the pan is hot, add the beef mince and cook until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince.
Add the onion to the mince and cook until softened, 4-5 mins. Add a drizzle of oil if needed.

Make your Pie Filling

Add the garlic, tomato puree and North Indian style spice mix to the pan and stir-fry until fragrant, 30 secs.
Stir in the beef stock paste, sugar and water for the sauce (see ingredients for both amounts). Bring to the boil, then lower the heat and simmer until thickened, 4-5 mins, stirring occasionally.
Season with salt and pepper, add the peas, then remove from the heat. IMPORTANT: The mince is cooked when no longer pink in the middle.

Mash the Potatoes

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.
Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper.

Assemble and Bake

When the filling is ready, transfer it to an appropriately sized ovenproof dish. Spread over the mash in an even layer.
Bake the pie onto the top shelf of your oven until golden and bubbling, 15-20 mins.
After 5 mins of baking time, pop the broccoli onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
Roast on the middle shelf of your oven until tender and crispy, 10-15 mins.


When everything is ready, divide the curried cottage pie between your plates.
Serve with the roasted broccoli alongside. Enjoy!