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We hope you got insight from reading it, now let’s go back to keema cottage pie recipe. To cook keema cottage pie you need 24 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to prepare Keema Cottage Pie:
- Prepare For the potato topping:
- You need 530 g potatoes, par boiled until fork tender,
- You need 1 knob butter,
- Provide 1 dash whole milk,
- Take 1 tsp dried coriander leaf, or a handful fresh corriander,
- Take 1 clove garlic, crushed,
- Take Salt and white pepper to season
- Prepare For the keema pie filling:
- Provide 200 g beef mince, (I used 12% fat frozen for better texture),
- Use 1 onion, chopped,
- You need 100 g finely chopped carrot,
- Prepare 3 cloves garlic, crushed,
- Prepare 2 handfuls peas,
- Get 1 tbsp malt vinegar,
- Provide 2 heaped tsp medium curry powder,
- Use 1/2 tsp tumeric,
- Get 1/4 tsp ground ginger,
- Provide 1/2 tsp red chilli flakes, or to taste,
- Prepare 1 tsp dried corriander leaf,
- Prepare 1 beef stock cube,
- Get 1 level tsp sugar, or sugar replacement,
- Use Salt and white pepper to season,
- Get Cooking oil or ghee for frying
- Take 1.5 pints water (this may vary, see recipe)
Instructions to make Keema Cottage Pie:
- Add the cooking oil to a medium saucepan and bring up to heat. Add in the onions and malt vinegar. Gently fry for a few minutes until they begin to soften then add in the diced carrots and garlic. Season with salt and pepper. Add in the ground ginger, curry powder, corriander leaf, red chilli flakes and tumeric. Stir through and fry off the spices for a few seconds.
- Add the beef mince. Fry for a couple of minutes then crumble in the beef stock and add the sugar. Stir everything together. Once the beef is browned pour in enough water to cover all the ingredients by about 1cm and bring to a simmer. Add a lid to the saucepan.
- Prepare the mash potatoes by adding the milk, crushed garlic, corriander leaf and butter to a large saucepan. Heat until the butter melts and stir through the milk. Add in the par boiled potatoes and using a potato masher mash until no lumps remain. Remove from the heat then blend further using a wooden spoon. Season to taste with salt and pepper.
- Preheat the oven to 180 (fan). Check on the keema curry. Once thickened and reduced down remove from the heat. Allow to cool for a couple of minutes then ladel into an oven proof dish. Spoon over the mashed potatoes. Smooth neatly over and right up to all edges so there's no gaps.
- Bake in the oven for 15 minutes until the top is light and golden and a thin crust had formed. Allow to cool for a couple of minutes then eat and enjoy! :)
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