Keema Cottage Pie
Keema Cottage Pie

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, keema cottage pie. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Keema Cottage Pie is one of the most favored of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Keema Cottage Pie is something which I’ve loved my entire life. They’re nice and they look wonderful.

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To get started with this 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.

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

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. Drain then mash with a knob of butter, a splash of milk and the turmeric.

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! :)

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. Our Veggie Keema Pie combines all of the flavours of your weekend curry with a Shepherd's Pie to create a really comforting dish that's packed full of spice!

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