Keema Beef Cottage Pie: A Spiced Twist on a Comfort Food Classic
Bring a deliciously spiced twist to a traditional favourite with our Keema Beef Cottage Pie. This hearty dish combines the comforting, rich flavours of cottage pie with the vibrant spices of keema, creating a unique and flavour-packed meal. Made with ground beef, fragrant spices like cumin, coriander, and garam masala, and topped with a creamy mashed potato layer, this dish offers a warming and satisfying experience for the whole family.
Using your Instant Pot, the keema filling can be prepared quickly and effortlessly, allowing the beef to soak up all the aromatic spices for a rich, bold flavour. Once the keema is ready, it’s layered in a baking dish and topped with smooth, buttery mashed potatoes before being baked to golden perfection. The result is a comforting meal with a spicy kick, perfect for those who enjoy a blend of traditional and exotic flavours.
Keema Beef Cottage Pie is a versatile dish, ideal for a weeknight dinner or a special family gathering. It brings together the best of two culinary worlds, offering a filling and flavourful meal that’s both comforting and exciting. Serve it with a side of fresh greens or a dollop of cooling yoghurt to complement the spices and make this a new favourite in your home cooking rotation.
Duo Crisp with Ultimate Lid
Ingredients
- Cooking oil
- 1 onion
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 2 tbsp mild curry powder
- 1 tsp mild chilli powder
- 1 tsp garam masala
- 500 g beef mince
- 2 tbsp tomato paste
- 1 cinnamon stick
- 250 ml water or chicken stock
- 125 ml coconut milk
- 400 g tin lentils
- 15 g coriander
- 120 g frozen peas
- 800 g potato
- 30 g butter
- ½ tsp curry powder
- 110 ml milk
- Salt and pepper
Instructions
- Select Saute and add the oil and onions.
- Saute until the onions begin to brown slightly and soften. Then add the ginger and garlic and fry until fragrant.
- Add the rest of the spices and chilli powder, followed by the mince, and cook until golden brown.
- Add the tomato paste and fry for 1 minute. Add the cinnamon stick, water and coconut milk and stir everything together.
- Scatter the drained and rinsed lentils over the top of the browned mince, but do not stir. Then select cancel.
- Place the trivet into the inner pot, over the curry mixture. Place a suitably sized bowl for the cut potatoes covered in boiling water that will fit into the inner pot, on top f the trivet.
- Secure and lock the lid, ensuring the pressure cooking cover is in place.
- Select Pressure Cook followed by a quick pressure release, and set the time for 12minutes.
- Melt the butter in the microwave with the curry powder, then add the milk and warm the mixture gently.
- Once the pressure cooking program finishes, open the lid and remove the bowl of potatoes and the trivet.
- Drain the potatoes and mash them in the bowl along with the warm spiced butter and milk mix then season to taste.
- Stir the coriander through the mince mixture, along with the frozen peas.
- Top the meat with the mashed potato and remove the pressure cooking cover, then secure the lid.
- Select Air Fry, and set the temperature to 190°C and time for 12 mins and cook until the potato is crisp and golden.
- Garnish with more coriander and serve.