Dinner
Pakistani Keema Cottage Pie
A British-Pakistani fusion comfort dish, spiced beef keema with peas and whole spices used as the filling beneath a British mashed potato crust so the subcontinental minced meat tradition and the British cottage pie format produce one deeply satisfying and completely original family dish.
$4
20 minsPrep
50 minsCook
70 minsTotal
EasyLevel
Nutrition per serving
625Calories
38gProtein
28gFat
54gCarbs
8gSugar
7gFiber
780mgSodium
105mgChol
0gSat Fat
Goes well with
English Brown Ale
local
Lahori Lassi
international
High Protein
fusion-kitchen
Instructions
1
Prep
Dice 2 large onions finely. Grate 4 garlic cloves and 1.5 thumbs ginger. Chop 2 green chillies finely. Peel and chunk 1kg potatoes. Roughly chop 20g fresh coriander. Measure all spices: garam masala, cumin, coriander, turmeric, kashmiri chilli, cinnamon.
2
Saute
Heat 2 tbsp oil in a large frying pan over medium-high. Add onions, cook 7–8 minutes until deep golden. Add garlic, ginger, green chilli; stir 1 minute. Add tomato paste and all spices; stir 2 minutes until fragrant.
3
Build
Add 900g beef mince to the pan. Cook 8–10 minutes over medium-high, breaking up with a spoon, until browned and liquid evaporates. Add 400g canned tomatoes and 1.25 tsp salt. Simmer uncovered 12–15 minutes until sauce is thick and almost dry.
4
Finish
Stir 150g frozen peas and fresh coriander into keema. Cook 2 minutes. While keema finishes, boil potatoes 18–20 minutes until completely tender. Drain and steam dry 2 minutes. Mash with 60g butter, 100ml warm milk, 0.75 tsp salt, white pepper until smooth.
5
Bake
Preheat oven to 200°C. Spread keema into a large baking dish. Spoon mashed potato over top and spread evenly. Rough up surface with a fork. Bake 25–30 minutes until potato crust is golden at the peaks.
6
Plate
Remove from oven. Scatter sliced green chilli over the top. Serve hot with mango chutney alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 450g450g beef mince
- 1 tbsp1 tbsp neutral oil
- 11 large onions
- 2 cloves2 cloves garlic
- 13g13g fresh ginger
- 11 small green chilli
- 1 tbsp1 tbsp tomato paste
- 1 tsp1 tsp garam masala
- 3/4 tsp3/4 tsp ground cumin
- 3/4 tsp3/4 tsp ground coriander
- 1/4 tsp1/4 tsp ground turmeric
- 1/4 tsp1/4 tsp kashmiri chilli powder
- 1/4 tsp1/4 tsp ground cinnamon
- 200g200g canned chopped tomatoes
- 75g75g frozen peas
- 1 tsp1 tsp fine sea salt
- 10g10g fresh coriander
- 0.5kg0.5kg floury potatoes
- 30g30g unsalted butter
- 50ml50ml whole milk
- 1/4 tsp1/4 tsp white pepper
- mango chutney
