Keema-spiced cottage pie

1 hour 25 minutes


  • 1 tbsp of vegetable oil
  • 1 medium onion, finely diced
  • 1/2 tsp ground turmeric
  • 2 tsp garam masala
  • 1/2 tsp cumin seeds
  • 2 garlic cloves, finely chopped
  • 2 tsp fresh ginger, grated
  • 2 red chillies, finely chopped
  • 500g of beef mince
  • 350g of tinned chopped tomatoes
  • 300g of frozen peas, defrosted
  • 25g of coriander, leaves picked

Potato topping

  • 1kg floury potatoes, peeled and cut into chunks
  • 150ml of whole milk
  • 80g of unsalted butter
  • 1 tsp ground turmeric
  • 1 egg yolk


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