How to Make Potato Topped Beef Keema Pie

In my mind Potato Topped Beef Keema Pie is just a tasty variation on cottage pie. It is amazing how my teenagers are really not keen on cottage pie at all but with a few tweaks they love this! Best of all essentially it is like making cottage pie so doesn’t involve too much thought.

How to Make Potato Topped Beef Keema Pie

Ingredients for Potato Topped Beef Keema Pie

The Same as Cottage Pie

  • Beef Mince – whatever size suits your family. Also I go for the one with as low a fat as possible, but you do what is right for your budget and family.
  • Potatoes – again the amount depends on the size of your meal, you need enough that it will cover your pie.
  • Onion – I grab a handful from the freezer. If using fresh then one will do.
  • Carrot – again the amount depends on how big you are making it. If my family are following this you will need at least 3 or 4! Peel and dice.
  • Salt – just a small amount.
  • Beef stock – we just use Bisto. Again use your judgement to cover the mix without making it too wet. I think this is potentially around 650ml.
  • Water!

Additional Ingredients

  • Ginger – 15g fresh – however I just shake some ground ginger from the jar!
  • Curry Powder – 1 tablespoon
  • Vegetable oil – drizzle
  • Ground Turmeric – 1 teaspoon – or throw it over to cover like I do!
  • Garlic Cloves – 2 or 3 – peeled and chopped
  • Baby Leaf Spinach – 80g
  • Tomato Paste – just a few squeezes to help thicken and flavour
  • Coriander – fresh, optional to decorate and for taste on the top – we haven’t done this as yet!

Equipment for for Potato Topped Beef Keema Pie

  • Oven and Hob
  • Knife
  • Chopping board
  • Peeler
  • Saucepan
  • Colander
  • Frying pan
  • Wooden spoon
  • Jug (for mixing beef stock)
  • Teaspoon
  • Tablespoon
  • Kitchen towel
  • Oven-proof dish
  • Oven gloves

Method for for Potato Topped Beef Keema Pie

The Preparation Stage

  • First prepare anything that needs peeling and chopping –
    • Potatoes – without peeling into bite sized pieces.Onion – peel and dice if not using frozen.Garlic – chop and grate.Carrots – peel and dice.
    • Ginger – if fresh scrape off the skin with a teaspoon and finely chop or grate.

Starting Cooking

  • Next preheat the oven to 220°C/200°C (fan)/ 425°F/Gas mark 7)
    • Place the potatoes into a saucepan with plenty of water and a pinch of salt.
    • Put on the heat and bring to the boil. Cook for 12-15 mins, drain and return to pot to steam dry.
  • Meanwhile add the beef mince to a frying pan and cook until browned all over, using your wooden spoon to break and turn it.
  • Once browned add the chopped onion and carrot, with a pinch of salt. Cook for 4-5 minutes or until softened.

Adding Stock and Flavours

  • Then make up the beef stock mix and add the curry powder, garlic, ginger, and tomato paste. Add to the frying pan. Cook for a couple of minutes.
  • Wash (and kitchen towel dry) and add the spinach to the frying pan, stir (continuously) and cook for 2-3 minutes. This is until the spinach has wilted and the sauce has thickened. This is the Beef Keema!

Flavour the Potatoes

  • Return to the potatoes and add the vegetable oil and turmeric, with a pinch of salt, gently mixing it in by turning them with a spoon.
How to Make Potato Topped Beef Keema Pie close up

Cook in the Oven

  • Transfer the Beef Keema to an oven proof dish and top with your flavoured potatoes.
  • Then put in the oven for 20-25 minutes or until the potatoes are golden and crisp.
  • Next pick the coriander leaves from their stalks – discarding the stalks.
  • Finally remove the pie from the oven (using the oven gloves) and allow to cool before serving – garnishing with the coriander leaves.

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