Keema-spiced cottage pie


Give the traditional cottage pie an oomph of extra flavour with this delicious recipe from Calum Franklin. Adding plenty of spice to the mince gives it an Indian-inspired twist.

This recipe is taken from The Pie Room by Calum Franklin (£26, Bloomsbury Absolute). Photography by John Carey.

First published in 2020

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.




Potato topping


  • 24cm pie dish


Preheat an oven to 180°C fan/200°C/gas mark 6
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
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
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
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

Calum is the executive chef of Holborn Dining Room and known for making the world's most mesmerising pies. He is also the author of The Pie Room.

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