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Recipe: Tasty Keema Cottage Pie

Keema Cottage Pie. Drain well, mash with the soured cream, seasoning and chives. 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.

Keema Cottage Pie 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. Add the chopped tomatoes, stock and peas. You can cook Keema Cottage Pie using 24 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Keema Cottage Pie

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

Keema-Spiced Cottage Pie Recipe - Great British Chefs Great British Chefs - Calum Franklin. 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 … Calum Franklin's keema-spiced cottage pie. Photograph: Ola O Smit/The Guardian This is a quick mash-up of British and Indian classics in a single dish.

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! :).

It's an absolute family favourite at the. Our Veggie Keema Pie combines all of the flavours of your weekend curry with a Shepherd's Pie to create a really comforting dish that's packed full of spice! We've substituted the meat for green lentils in order to add an extra protein punch and the crispy, golden topping is a delicious mix of potatoes and sweet potatoes. Push to one side of the pan and add the lamb. Leave the meat alone until the underside is browning, then break it down with the back of a spoon.

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