Keema Beef Cottage Pie
COURSE:
Main Course
Keema Beef Cottage Pie
The Culinary Cartel
Keema Beef Cottage Pie
The Culinary Cartel
Product:
Duo Crisp with Ultimate Lid
Ingredients
- Cooking oil
- 1 onion
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 2 tbsp mild curry powder
- 1 tsp mild chilli powder
- 1 tsp garam masala
- 500 g beef mince
- 2 tbsp tomato paste
- 1 cinnamon stick
- 250 ml water or chicken stock
- 125 ml coconut milk
- 400 g tin lentils
- 15 g coriander
- 120 g frozen peas
- 800 g potato
- 30 g butter
- ½ tsp curry powder
- 110 ml milk
- Salt and pepper
Instructions
- Select Saute and add the oil and onions.
- Saute until the onions begin to brown slightly and soften. Then add the ginger and garlic and fry until fragrant.
- Add the rest of the spices and chilli powder, followed by the mince, and cook until golden brown.
- Add the tomato paste and fry for 1 minute. Add the cinnamon stick, water and coconut milk and stir everything together.
- Scatter the drained and rinsed lentils over the top of the browned mince, but do not stir. Then select cancel.
- Place the trivet into the inner pot, over the curry mixture. Place a suitably sized bowl for the cut potatoes covered in boiling water that will fit into the inner pot, on top f the trivet.
- Secure and lock the lid, ensuring the pressure cooking cover is in place.
- Select Pressure Cook followed by a quick pressure release, and set the time for 12minutes.
- Melt the butter in the microwave with the curry powder, then add the milk and warm the mixture gently.
- Once the pressure cooking program finishes, open the lid and remove the bowl of potatoes and the trivet.
- Drain the potatoes and mash them in the bowl along with the warm spiced butter and milk mix then season to taste.
- Stir the coriander through the mince mixture, along with the frozen peas.
- Top the meat with the mashed potato and remove the pressure cooking cover, then secure the lid.
- Select Air Fry, and set the temperature to 190°C and time for 12 mins and cook until the potato is crisp and golden.
- Garnish with more coriander and serve.