Keema-spiced cottage pie

PT1H25M

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This is a quick-to-make mix-up of British and Indian classics in a single dish. It is light enough to eat as a summer supper and an absolute family favourite at the Franklins.

Ingredients

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Imperial

Potato topping

1
Preheat an oven to 180°C fan/200°C/gas mark 6
2
Heat the oil in a large frying pan over a medium heat. Add the onion and sauté for 10 minutes until it starts to brown. Add the turmeric, garam masala and cumin seeds and toast for 2 minutes. Add the garlic, ginger and chilli, then sauté for a further 5 minutes until soft and lightly browned. Add the beef mince and sauté until any liquid has evaporated and then add the tomatoes and cook for a further 15 minutes. Add the peas and coriander leaves. Taste and adjust the seasoning, if necessary, then spoon into a 24cm round ovenproof pie dish, level the surface and allow to cool
3
For the potato topping, boil the potatoes in a pan of salted water for 15–20 minutes or until soft in the centre and then drain. Add the milk, butter and turmeric, then mash together well. Finally, fold in the egg yolk and mix well to combine
4
Spread the potato topping over the minced beef mixture in the pie dish. Ruffle the surface of the potato topping with a fork for added texture
5
Place the dish in the preheated oven and bake the pie for 30 minutes or until the beef mixture is bubbling up the sides of the dish and the potato topping has a crispy golden crust. Serve immediately
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