Keema Cottage Pie
Keema Cottage Pie

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Drain well, mash with the soured cream, seasoning and chives. Humble Pie Gets Spicy Makeover With British-Indian Recipe. Views Hi Hari, Planning to make chicken kheema pie for a dinner party.

Keema Cottage Pie is one of the most popular of recent trending meals in the world. It's enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Keema Cottage Pie is something that I have loved my whole life. They're fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook keema cottage pie using 24 ingredients and 5 steps. Here is how you can achieve it.

Ingredients needed to make Keema Cottage Pie:

  1. For the potato topping:
  2. 530 g potatoes, par boiled until fork tender,
  3. 1 knob butter,
  4. 1 dash whole milk,
  5. 1 tsp dried coriander leaf, or a handful fresh corriander,
  6. 1 clove garlic, crushed,
  7. Salt and white pepper to season
  8. For the keema pie filling:
  9. 200 g beef mince, (I used 12% fat frozen for better texture),
  10. 1 onion, chopped,
  11. 100 g finely chopped carrot,
  12. 3 cloves garlic, crushed,
  13. 2 handfuls peas,
  14. 1 tbsp malt vinegar,
  15. 2 heaped tsp medium curry powder,
  16. 1/2 tsp tumeric,
  17. 1/4 tsp ground ginger,
  18. 1/2 tsp red chilli flakes, or to taste,
  19. 1 tsp dried corriander leaf,
  20. 1 beef stock cube,
  21. 1 level tsp sugar, or sugar replacement,
  22. Salt and white pepper to season,
  23. Cooking oil or ghee for frying
  24. 1.5 pints water (this may vary, see recipe)

This comforting dish is a spicy version of a shepherd's pie, inspired by the minced lamb keema curry. 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.

Directions to serve Keema Cottage Pie:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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! :)

Add in the ground ginger, curry powder, corriander leaf, red chilli flakes and tumeric. Spray a large non-stick frying pan with low-calorie cooking spray and place over a high heat. Keema-Spiced Cottage Pie as made by Calum Franklin. Chef Calum Franklin is a champion of the humble pie, using his French classical training and. Mash the potatoes with the cheese and some seasoning.

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