Crispy Potato-Topped Beef Keema Pie

Updated at: Thu, 17 Aug 2023 13:59:24 GMT

Step 1

Instructions for 2 [tor 4] Preheat the oven to 220°C/200°C (fan)/ 425°F/ Gas 7

Step 2

Boil a kettle

Step 3

Chop the waxy potatoes into small bite-sized pieces

Step 4

Add the chopped potatoes to a pot of plenty of boiled water with a pinch of salt and bring to the boil over a high heat

Step 5

Once boiling, cook for 12-15 min or until fork tender, then drain and return to the pot to steam dry

Step 6

Meanwhile, heat a large, wide-based pan (preferably non-stick) over a medium-high heat

Step 7

Once hot, add the beef mince and cook for 4-5 min or until browned all over, breaking it up with a wooden spoon as you go

Step 8

Whilst the beef mince is cooking, peel and finely chop the brown onion[s]

Step 9

Top, tail, peel and dice the carrot[s]

Step 10

Once the beef has browned, add the chopped onion and carrot to the pan with a generous pinch of salt and cook for a further 4-5 min or until softened

Step 11

Re-boil a kettle

Step 12

Peel and finely chop (or grate) the garlic

Step 13

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Step 14

Crumble the Knorr beef stock cube[s] into the pan and add the curry powder with the chopped garlic, chopped ginger and tomato paste

Step 15

Cook for 2 min or until fragrant

Step 16

Add 350ml [650ml] boiled water and cook for 2-3 min or until beginning to thicken

Step 17

Wash, then pat the baby leaf spinach dry with kitchen paper

Step 18

Add the baby spinach to the pan and cook for a further 2-3 min, stirring continuously, until the spinach has wilted and the sauce has thickened to a ragù-like consistency - this is your beef keema

Step 19

While the keema is thickening, return the cooked potatoes to the pot with the ground turmeric, a generous drizzle of vegetable oil and a generous pinch of salt

Step 20

Gently mix the potatoes until they're evenly coated in the spices - these are your turmeric potatoes

Step 21

Transfer the beef keema to an oven-proof dish and top it evenly with the turmeric potatoes

Step 22

Put the dish in the oven for 20-25 min or until the potatoes are golden and crisp - this is your beef keema pie

Step 23

Use this time to clear up, set the table, have a cup of tea or simply chill!

Step 24

Allow the beef keema pie to cool slightly before serving

Step 25

Pick the coriander leaves from their stalks

Step 26

Serve the beef keema pie and garnish with the coriander leaves

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