Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, keema cottage pie. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Keema Cottage Pie is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Keema Cottage Pie is something that I have loved my entire life. They are nice and they look wonderful.
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To get started with this recipe, we have to first prepare a few components. You can cook keema cottage pie using 24 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Keema Cottage Pie:
- Get For the potato topping:
- Get potatoes, par boiled until fork tender,
- Take butter,
- Make ready whole milk,
- Take dried coriander leaf, or a handful fresh corriander,
- Get garlic, crushed,
- Take Salt and white pepper to season
- Get For the keema pie filling:
- Make ready beef mince, (I used 12% fat frozen for better texture),
- Take onion, chopped,
- Get finely chopped carrot,
- Make ready garlic, crushed,
- Make ready peas,
- Make ready malt vinegar,
- Make ready heaped tsp medium curry powder,
- Take tumeric,
- Take ground ginger,
- Make ready red chilli flakes, or to taste,
- Get dried corriander leaf,
- Make ready beef stock cube,
- Make ready level tsp sugar, or sugar replacement,
- Take Salt and white pepper to season,
- Prepare Cooking oil or ghee for frying
- Take water (this may vary, see recipe)
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. All ready-meals are freshly prepared, then frozen and include re-heating instructions.
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! :)
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. It's an absolute family favourite at the.
So that is going to wrap it up with this special food keema cottage pie recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!