Spiced Beef Shepherd's Pie — Pakistani Keema Cottage Pie
A British-Pakistani fusion comfort dish, spiced beef keema with peas and whole spices used as the filling beneath a British mashed potato crust so the subcontinental minced meat tradition and the British cottage pie format produce one deeply satisfying and completely original family dish.
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Dice 1 large onion finely. Grate 2 garlic cloves and 12g ginger. Chop 1 green chilli finely. Peel and chunk 500g potatoes. Roughly chop 10g fresh coriander. Measure all spices: garam masala, cumin, coriander, turmeric, kashmiri chilli, cinnamon.
Saute
Heat 1 tbsp oil in a medium frying pan over medium-high. Add onion, cook 6–7 minutes until deep golden. Add garlic, ginger, green chilli; stir 1 minute. Add tomato paste and all spices; stir 2 minutes until fragrant.
Build
Add 450g beef mince to the pan. Cook 6–8 minutes over medium-high, breaking up with a spoon, until browned and liquid evaporates. Add 200g canned tomatoes and 1 tsp salt. Simmer uncovered 10–12 minutes until sauce is thick and almost dry.
Finish
Stir 75g frozen peas and fresh coriander into keema. Cook 2 minutes. While keema finishes, boil potatoes 15–18 minutes until completely tender. Drain and steam dry 2 minutes. Mash with 30g butter, 50ml warm milk, 0.5 tsp salt, white pepper until smooth.
Bake
Preheat oven to 200°C. Spread keema into a medium baking dish. Spoon mashed potato over top and spread evenly. Rough up surface with a fork. Bake 20–25 minutes until potato crust is golden at the peaks.
Plate
Remove from oven. Scatter sliced green chilli over the top. Serve hot with mango chutney alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.