Indian Quorn & Lentil Cottage Pie with Cauliflower Mash


In honour of #MeatFreeMonday, a twist on the classic cottage pie in three ways. 1) there’s no meat involved, 2) cauliflower mash takes the place of potato and 3) you guessed it, as the name suggests, it’s Indian themed. Lightly spiced, full of fibre, with 2 servings of your daily 5 fruit and veg (or is it 10 now!?), and a decent whack of vegetarian protein to boot too, I didn’t miss the meat one teeny tiny bit, and I hope you won’t either.


Obviously, you can ditch the cauliflower and go for a mash of potato, sweet potato, your favourite root veg, or a combination of the above. With most of my recipes, I always give ways to take the recipe I’ve given and make it your own. You can add cheese into the mash, add whatever veg you like into the meat base, bump up the lentils to make it completely lentil based with no Quorn, multiply up to make it into a batch for meal prep, to do a few days or freeze into portions. I always try to encourage getting creative with food as best as I can, I think it’s the best way to teach people that healthy food does not need to be boring, bland or tasteless. A little bit of creativity goes a long way and can make for some absolutely delicious meals.



  • 125g Quorn mince
  • 1/2 (+/-35g) red onion, finely diced
  • 1 tsp garlic granules
  • 1 tsp ground cumin
  • 1/4 tsp garam masala
  • 1/4 tsp ground coriander
  • 1/8 tsp turmeric
  • 1 tsp chickpea flour (or plain/gluten free flour)
  • 2 tsp tomato puree
  • 1/2 stock cube (made up to packet instructions)
  • 15g (1 tbsp) dried red lentils
  • 200g cauliflower
  • 1 garlic clove
  • 30g skyr
  • 15g mayo
  • 1/4 tsp salt
  • dash of turmeric
  • spray oil
  • cheese, optional


  1. Preheat the oven to 190C.
  2. In a saucepan, add the Quorn mince and onion with a splash of water, cook until the Quorn is no longer frozen and the onion is softened. Add the spices and flour and stir so it coats the mince. Cook for 30-60 seconds before adding the stock, tomato puree and red lentils. Allow to cook for 10 minutes.
  3. Meanwhile, boil the cauliflower and garlic in a small amount of water until soft and tender. Remove from the heat, stir in the skyr or cream cheese, mayonnaise, salt and turmeric. Blend (I used a hand blender like this) until super smooth, return to the heat, cook until thickened and blend once more if needs be incase any of the skyr or cream cheese curdled slightly (this won’t effect the taste).
  4. Transfer the ‘meat’ mixture to a small, oven proof baking dish. Fill a piping bag with the cauliflower mash, snip the end off and pipe over the ‘meat’. Spray the top with oil, and sprinkle with cheese if using, pop in the oven and bake for 30 minutes or until bubbling.

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