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.
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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.
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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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