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Muttar paneer cottage pie recipe

Muttar paneer cottage pie recipe

13 ratings

Mix up your Sunday lunch game with this hearty vegetarian cottage pie. It's got an Indian twist with paneer and warming spices, and is topped with a turmeric-spiked celeriac mash. See method

  • Serves 6
  • 1 hr 15 mins
  • 311 calories / serving
  • Vegetarian
  • Gluten-free


  • 1 celeriac, peeled and cut into 2-3cm cubes
  • 1 tbsp unsalted butter
  • 1 tsp ground turmeric
  • 50g cashews, toasted and finely chopped
  • ½ lime, juiced​
  • 15g fresh coriander, roughly chopped
  • 1 tbsp vegetable oil​
  • 200g pack paneer, cut into 2cm cubes
  • 1 large onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tbsp ground cumin
  • 2 tsp garam masala
  • ½ tsp hot chilli powder
  • 2 x 400g tins chopped tomatoes
  • 320g frozen peas
  • 125g baby spinach
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    16g 23%
  • Saturates

    6g 31%
  • Sugars

    14g 16%
  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 21.5g Protein 15.1g Fibre 8.4g


  1. Put the celeriac in a pan of cold water; boil for 15 mins until tender. Drain well, then steam- dry for a few mins. Mix the butter and turmeric, then mash lightly into the celeriac, keeping some texture throughout. Season well and set aside. 
  2. Meanwhile, mix the cashews with the lime juice and most of the coriander; set aside. Preheat the oven to gas 5, 190°C, fan 170°C. 
  3. Heat the oil in a large nonstick pan and fry the paneer on all sides for 4-5 mins until golden. Transfer to a plate, then add the onion to the pan and cook for 8-10 mins until soft and translucent. Stir in the garlic and spices, then return the paneer to the pan along with the tomatoes and remaining coriander; stir well. Add half a tomato tin’s worth of water, then bring to a gentle simmer. Stir in the peas and spinach; cook for 3-4 mins until the spinach has wilted. 
  4. Spoon the paneer mix into an oven dish, then top with the mashed celeriac. Bake for 25-30 mins until golden and bubbling. Serve topped with the coriander-cashew salsa.

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