Keema Matar Pie

Amy Massey
by Amy Massey
4 Servings
50 min

A fusion twist on the traditional English cottage pie, this recipe packs a punch with warming Indian spices.

I've taken my traditional keema Matar recipe and given it a new meaning that is perfect for these long winter nights. The warm and spicy meat mixture creates the base layer of this cottage pie, while the topping is a mixture of traditional mashed potatoes, mashed swede for added sweetness and turmeric for a pop of colour and a hint of spice.

The perfect combination - a spicy meaty base layer topped with a smooth, slightly sweet and creamy mash.

The meat is cooked in a mixture of warm whole and ground spices, such as cinnamon, cardamom and star anise.

To create a unique twist on the traditional cooked beef mince layer of an English cottage pie.

Then topped with creamy mashed potato and swede that has added colour thanks to the addition of ground turmeric.

Recipe details
  • 4  Servings
  • Prep time: 10 Minutes Cook time: 40 Minutes Total time: 50 min
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  • 1 tbsp vegetable oil
  • 750g lean beef mince
  • 2 cinnamon sticks
  • 2 cardamom pods
  • 2 star anise petals
  • 2 bay leaves
  • 2 onions, thinly sliced
  • 1 tsp garlic puree
  • 1 tsp ginger puree
  • 1 tsp ground ginger
  • 1 tsp ground coriander
  • 1.5 tsp chilli powder
  • 1.5 tsp ground cumin
  • 1 tsp curry powder
  • 1 tbsp dried fenugreek leaves
  • 1 pint water
  • 100g frozen peas
  • Handful fresh coriander, roughly chopped
  • Salt
  • 1 small swede or turnip, peeled and cut into large chunks
  • 3 large white potatoes, peeled and cut into large chunks
  • 1 tsp ground turmeric
  • 1 vegetable stock cube
For the base
Heat a wok until hot and add the oil.
When the oil is hot, add the cinnamon stick, bay leaves, cardamom pods and star anise. Simmer for 1-2 mins until fragrant.
Add the onions, garlic & ginger puree and a good pinch of salt.
Cover with a lid and simmer over a low heat for 8 mins until the onions are soft & golden.
Add the beef mince and stir fry until the meat is fully cooked.
Cover & simmer over a low heat for 5 mins until the meat has dried out a little.
Add the ground spices, fenugreek leaves & another pinch of salt.
Cook uncovered for 8 mins to allow the meat to take on the flavour of the spices.
Add the water and bring to a boil.
As soon as the pan starts to bubble, add the frozen peas and simmer for 10 mins, until the sauce has reduced to a thick gravy like texture.
Stir in freshly chopped coriander and set aside to cool.
Preheat your oven to 200 degrees.
For the topping
Place the chopped swede, potatoes and ground turmeric into a large pan of salted, boiling water and boil for around 20 minutes, or until soft and completely cooked through.
Make up the vegetable stock cube by dissolving in 150ml of boiling water.
Drain the potatoes and swede and tip back into the pan, then mash until smooth.
Add the vegetable stock to the pan, then continue to mash the potatoes for extra smoothness.
To Assemble the Pie
Spread the meat mixture evenly in a casserole dish.
Tip with the mashed potato and swede mixture and create lines across the top with a fork.
Place in the centre of your preheated oven and cook for 20 minutes, until the top has just started to crisp.