Keema Cottage Pie
Keema Cottage Pie

Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, keema cottage pie. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

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Keema Cottage Pie is one of the most well liked of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Keema Cottage Pie is something that I have loved my whole life.

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

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

Keema-Spiced Cottage Pie as made by Calum Franklin. Decrease quantity Indian Keema Cottage Pie quantity Increase quantity. Categories: Food & Drink, MM Kitchen Tags: Foodies, Ready Meal Artist: MerseyMade Kitchen. Indian inspired Cottage Pie with an aromatic Keema Curry topped with Sweet Potato Mash.

Steps to make 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! :)

All ready-meals are freshly prepared, then frozen and include re-heating instructions. Drain then mash with a knob of butter, a splash of milk and the turmeric. Push to one side of the pan and add the lamb. Leave the meat alone until the underside is browning, then break it down with the back of a spoon. Photograph: Ola O Smit/The Guardian This is a quick mash-up of British and Indian classics in a single dish.

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