Keema Cottage Pie

Keep Cottage Pie

A twist on traditional cottage pie using my absolute favourite low calorie curry along with a mashed potato and sweet potato topping.

My traditional keema curry can be found here “CLICK HERE”  But there are a few little differences today to reduce calories and make a slightly thicker curry.

Ingredients for Keema

  • 200 gm extra lean mined beef
  • Spray oil
  • Small onion
  • Small chunk of ginger grated
  • 1 red bell pepper chopped
  • tsp garlic powder
  • I chopped carrot
  • 2 Tbsp tomato puree
  • A fresh red chillie chopped (optional)
  • 1 tbsp garam masala (I make my own from whole spices)
  • handful of fresh chopped coriander
  • handful of fresh mint chopped
  • Seasoning to taste (probably wont need much)
  • Juice of a lemon
  • 75 gm frozen peas
  • 250 ml beef stock

Ingredients for the masala mix or use a decent curry powder

  • 1 tsp tumeric
  • 1 tsp ground coriander
  • 1 teaspoon of  Kashmiri chilli powder (home mixed)
  • 4 Cloves
  • 1 brown Cardamon

Method for the Keema

Heat up your BBQ to around 180c then In a heavy cast pan spray some oil and fry off the mince for a couple minutes then add the Carrot, Pepper, Onion and Ginger and again fry off for a few minutes. Then add the remaining ingredients and bring back to a simmer and leave bubbling away and reducing for 20 to 30 minutes.  This makes an absolute banging Keema curry. Once cooked and checked for seasoning add to a smaller square dish ready to cook. Once Its settled spoon on the mash as below.

For the mash I used for the two of us:

  • 250 gm white potatoes, We had a ton leftover from Christmas
  • 125 gm sweet potatoes
  • Tsp of turmeric
  • Tsp of nigella seeds

Boil the potatoes together until mashable, I did this in the kitchen rather than the shack. Once soft put through a potato ricer and mix in the Tumeric and seeds. Spread evenly over the Keema using a fork to decorate. Pop back into your BBQ for around 25 to 30 minutes until golden and gorgeous.

Serve with a Naan bread, I used a Pat chapman recipe I have used many times but cut down quantities (probably could have gone a little bigger to be honest)

Ingredients for the Nann

  • 125 gm Plain Flour
  • quarter tsp baking powder
  • quarter tsp of sugar and salt
  • half tsp active yeast
  • 70 ml warm milk
  • 1 tsp olive oil
  • Butter, Minced garlic and Chopped coriander to brush on once cooking.

Method for the Nann

In a bowl mix the flour, baking powder, salt, sugar and yeast together. Add the milk and olive oil and mix to make a soft dough. Cover and rest to prove, this wont take long maybe 45 minutes. Shape into either rounds or traditional pear shapes like mine and brush one side with the garlic butter. I let mine cook for a minute before doing this to firm them up a bit. On the bbq they should take maybe 3 minutes on each side for tiny ones like this.  I would suggest maybe doubling the amounts above to get 2 decent size Nann breads unless you’re strict with calories like me.