Meat Free Monday One day a week can make a world of difference

Chunky Balti Veg Pie

Miguel Barclay
  • Serves: 1
  • Preparation: 10
  • Cooking: 45
  • Ready: 55

Tuck into this chunky pie, packed to the brim with delicious vegetables!


  • 1 large potato, cut into large chunks
  • ½ teaspoon turmeric
  • ½ red onion, cut into large chunks
  • ½ carrot, cut into large chunks
  • ½ courgette, cut into large chunks
  • 1 teaspoon curry powder
  • 200 g chopped tomatoes (from a 400 g tin)
  • olive oil
  • salt and pepper


Preheat your oven to 190°C/375°F/gas mark 5.

Cook the potato chunks in a pan of salted boiling water for about 10 minutes until soft. Then drain and mash with a glug of olive oil, the turmeric and a pinch each of salt and pepper.

Pan-fry the onion, carrot and courgette in a splash of olive oil over a medium heat for about 5 minutes until the onions have softened a bit. Add the curry powder, season and continue to fry for a further minute before adding the chopped tomatoes. Simmer for about 5 minutes. Season to taste, then transfer to a round ovenproof dish and top with the mash. Bake for about 25 minutes until the mash starts to colour, then serve.

Additonal notes

Recipe taken from Meat-Free One Pound Meals by Miguel Barclay (Headline Home, out now, £16.99)

Photography by Dan Jones

“Just half a teaspoon of turmeric will give your mash a lovely yellow hue and a delicious earthy flavour that will get your mouth watering. Cut your veg extra chunky and this hearty dish will have a bit more bite.

All recipes are for a single serving. More than one person? Simply multiply the ingredients to suit you.”

Facebook: Miguel Barclay
Twitter:  @miguelbarclay
Instagram:  @miguelbarclay

Book front cover of 'Meat-Free One Pound Meals

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