Traditional English Keema Pie

    Traditional English Keema Pie

    Save this recipe

    49 people made this

    About this recipe: This 'cottage pie' is fabulous, classic comfort food.

    Serves: 4 

    • 1 tablespoon olive oil
    • 1 large onion, chopped
    • 1 clove garlic, crushed
    • 2 medium carrots, chopped
    • 500g keema
    • 400g chopped tomatoes
    • 2 tablespoons tomato purée
    • 300ml beef stock
    • 1 teaspoon dried mixed herbs
    • dash Worcestershire sauce
    • salt and freshly ground black pepper to taste
    • For the topping
    • 1kg, peeled and diced
    • 2 teaspoons Dijon mustard
    • 75g butter
    • 4 tablespoons milk

    Prep:20min  ›  Cook:1hr10min  ›  Ready in:1hr30min 

    1. Preheat the oven to 190 C.
    2. Heat the oil in a large frying pan over medium high heat. Add the onion, garlic and carrot and cook over a medium heat until soft. Add the keema and cook to brown.
    3. Add the tomatoes, purée, beef stock, mixed herbs and Worcestershire sauce. Season to taste with salt and pepper. Cover and simmer for 30 minutes.
    4. Meanwhile, boil the potatoes in water until soft. Drain and mash with the mustard, butter and milk. Season with salt and pepper to taste.
    5. Spoon the keema mixture into an oven dish. Top with the mash and bake for 30 minutes until golden brown.

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate