Easiest Way to Cook Appetizing Keema Cottage Pie

Keema Cottage Pie. Drain well, mash with the soured cream, seasoning and chives. Great recipe for Keema Cottage Pie. Here's my twist on a traditional cottage pie, using Indian spices.

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. Spray a large non-stick frying pan with low-calorie cooking spray and place over a high heat. You can cook Keema Cottage Pie using 24 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Keema Cottage Pie

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

Photograph: Ola O Smit/The Guardian This is a quick mash-up of British and Indian classics in a. 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.

Keema Cottage Pie instructions

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. Mash the potatoes with the cheese and some seasoning. Cover with the mash, making dips and peaks with the back of your spoon, or pipe the mash on for a neater finish. This Veggie Keema Pie is perfect if you're following a calorie controlled dieta nd fits well with any one of the major diet plans such as Weight Watchers. Page through the book to find a wealth of savory, decidedly British pie recipes, like keema-spiced cottage pie (a minced meat often found in Indian cooking), red onion, hazelnut, and carrot tatin, and curried cauliflower and potato pasties, then flip to the back for an array of sweet ones, too: rhubarb and custard tart, apricot and lemon thyme.

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