Keema-spiced cottage pie INGREDIENTS

• 1 tbsp vegetable oil

• 1 medium onion, diced

• ½ tsp ground turmeric

• 2 tsp garam masala

• ½ tsp cumin seeds

• 2 garlic cloves, minced

• 2 tsp fresh ginger, grated • 2 red chillies, finely

chopped

• 500 g beef mince

• 350 g tinned chopped

tomatoes

• 300 g frozen peas,

defrosted

• 25 g coriander leaves

FOR THE TOPPING

• 1 kg peeled potatoes, cut

into chunks

• 150 ml milk

• 80 g unsalted butter

• 1 tsp ground turmeric

• 1 egg yolk

EQUIPMENT

• 24-cm round ovenproof

pie dish

INSTRUCTIONS

Preheat the oven to 180 °C fan/200 °C/gas mark 6. Heat the oil in a large frying pan over medium heat. Add the onion and sauté for ten minutes, until it starts to brown. Add the turmeric, garam masala and cumin seeds — toast for two minutes. Add the garlic, ginger and chilli

— sauté for a further five minutes, until soft and lightly browned. Add the beef mince and sauté until the liquid has evaporated. Then add the tomatoes and cook for another 15 minutes. Add the peas and coriander leaves. Taste and adjust the seasoning if necessary, then spoon into the ovenproof pie dish and allow to cool.

For the potato topping, boil the potatoes in a pan of salted water for 15–20 minutes (or until soft in the centre), then drain. Add the milk, butter and turmeric, then mash together well. Finally, fold in the egg yolk and mix well to combine. Spread the potato topping over the minced beef mixture in the pie dish. Put the dish into the preheated oven and bake for 30 minutes, or until the beef mixture bubbles up the sides of the dish and the topping has a crispy golden crust. Serve immediately.