Keema-spiced cottage pie

Serves 4

1 tbsp vegetable oil

1 medium onion, finely diced ½ tsp ground turmeric

2 tsp garam masala

½ tsp cumin seeds

2 garlic cloves, minced

2 tsp grated fresh root ginger 2 red chillies, finely chopped 500g beef mince

350g tin chopped tomatoes 300g frozen peas, defrosted 25g coriander, leaves picked

For the potato topping:

1kg peeled potatoes, cut into chunks

150ml milk

80g unsalted butter

1 tsp ground turmeric 1 egg yolk

1 Preheat the oven to 200C/Fan 180C/Gas 6. Heat the oil in a frying pan over a medium heat. Add the onion and sauté for 10 mins. Add the turmeric, garam masala and cumin seeds and toast for 2 mins, then add the garlic, ginger and chilli and sauté for a further 5 mins, until soft and lightly browned.

2 Add the beef mince and sauté until any liquid has evaporated, then add the tomatoes and cook for a further 15 mins. Add the peas and coriander leaves, season, then spoon into an ovenproof pie dish, level the surface and allow to cool.

3 For the potato topping, boil the potatoes in a pan of salted water for around 15–20 mins, or until soft, then drain. Add the milk, butter and turmeric and mash together. Finally, fold in the egg yolk and mix well.

4 Spread the potato topping over the minced beef mixture and ruffle the surface with a fork for added texture.

5 Place the dish in the oven and bake for 30 mins, or until the beef mixture is bubbling up the sides of the dish and the potato topping has a crispy golden crust. Serve immediately.

Taken from The Pie Room by Calum Franklin (Bloomsbury Absolute) Photography: John Carey