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Keema Cottage Pie cuisine is really a dish that’s classified as an easy task to make. through the use of elements which are common around you, you may make it in simple actions. You may make it for friends or family events, and it could be offered at different recognized situations actually. I am certain you will see lots of people who just like the Keema Cottage Pie dishes that you just make.

Alright, don’t linger, let’s task this keema cottage pie formula with 24 components which are absolutely easy to find, and we have to process them at the very least through 5 methods. You should expend a while on this, so the resulting food could be perfect.

Ingredients requirements Keema Cottage Pie:

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

Keema Cottage Pie how to cook:

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! :)

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