Indian cottage pie is a great alternative to a traditional cottage pie. Made with minced beef and warming spices, its comfort food at its best.
Indian cottage pie is a favourite dish in our house, we all love it. It's basically a keema style spiced mince dish, but with the addition of creamy smooth mashed potatoes.
I love cottage pie, but as someone who loves spice, this is a step ahead. It's a dish I want to cook on a day like today, where the sun appears to have drowned in all the rain we've been getting. It's definitely a dish to cheer you up on a cold grey day!
This simple recipe for Indian cottage pie is one of my favourite dishes to cook. I've always loved cottage pie but it's elevated here with the addition of warming Indian spices!
On a cold, grey day much like today, this is comfort in a bowl for me!
What's the difference between Cottage Pie & Shepherds Pie?
A question often asked is "what's the difference between cottage pie and shepherds pie?" It's very simple cottage pie is made with mince beef, whereas shepherds pie is made with minced lamb.
Substitute minced beef for lamb if you prefer!
We've used beef in this dish however it works just as well with lamb mince for those who would prefer that. There is nothing extra that requires to be added, simply substitute beef mince for lamb.
Do I need to use all the spices?
The spices in this pie work really well with the meat base. However the spices used can be easily adapted to suit your taste. If you really don't like something then leave it our or substitute with another warming spice.
Chilli powder:
I've added chilli powder as I like a bit of heat, but leave it out if you'd prefer a milder dish or if feeding to young children.
Green Cardamon:
Green cardamon is a great spice, however nobody enjoys crunching down on the seed pod. For that reason I recommend cracking the pods open and only using the seeds. It'll save you having to hunt for the pods in the finished meat sauce.
How do I cook creamy mash potato?
It's important that the mash potato is smooth and creamy. I like to heat up the butter and cream together until the butter has melted.
I then add this to the cooked, drained potatoes and mashing to a smooth consistency. This stops you having a grainy and lumpy mash.
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Additional recipe suggestions
If you like this recipe then why not try our:
- Butter Chicken Curry
- Chicken Pilaf
- Lamb & Spinach Curry
- Easy Chickpea & Spinach Curry
- Easy Paneer Curry
Looking for inspiration for feeding the family mid week, then take a look at my Ultimate Guide to Family Dinners. Full of useful hints, tips and recipes.
Indian Cottage Pie
Equipment
- chopping board
- Kitchen knife
- 2 large saucepans
- small saucepan
- Spatula
- weighing scales
- measuring spoons
- large oven proof dish with high sides or small individual dishes
Ingredients
- 2 tablespoon sunflower oil
- 3 green cardamom pods (lightly crushed)
- 1 5cm cinnamon stick
- 1 large onion (chopped)
- 1 large carrot (diced)
- 1 tablespoon ground coriander
- 2 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 teaspoon black pepper
- ½ teaspoon chilli powder
- 5 cloves garlic
- 5 cm fresh ginger
- 1 teaspoon salt
- 450 g beef mince
- 4 tomatoes (chopped or 400g tin plum tomatoes)
- 100 ml beef stock
- 2 tablespoon Worcestershire sauce
- 100 g frozen peas
- 600 g potatoes
- 50 ml double cream
- 50 g butter
Instructions
- Heat the oil in a large saucepan over a medium heat, add the cardamom pods and cinnamon stick, and sauté for 30 seconds. Add the onion and carrot and cook for 15 minutes, then add the dry spices and cook for a further minute.
- Make a paste with the garlic, ginger and a splash of water. Add this to the pan along with the salt and cook for a minute.
- Push the vegetables to the side of the saucepan and add the minced beef. Brown the mince thoroughly, ensuring it is mixed well into the spiced vegetables.
- Add the tomatoes, stock and Worcestershire sauce, and bring to the boil, before lowering the heat and simmering gently for 30 minutes.
- Preheat the oven to 200C/180CFan/390F.
- While the mince is cooking, place the potatoes in salted water, bring to a boil, then reduce to medium. Once cooked, drain the potatoes thoroughly, and return to the pan.
- Gently heat up the cream in a small saucepan, do not boil. Add the warm cream and butter to the potatoes and mash the potatoes until smooth, Check the seasoning and add to taste.
- Once the meat has cooked remove the cinnamon stick and cardamom pods, and add in the frozen peas.
- Place the beef mixture on the base of an ovenproof dish. Cover with the mashed potato, fork the top of the pie, and dot a couple of knobs of butter on top.
- Place the dish into the hot oven and cook for 30 minutes. Then remove the dish and allow the pie to stand for 5 minutes before serving.
Notes
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
Elliot Naude says
Wow, wow, wow.
I'm a white person in an interracial relationship and was challenged to NOT make my people's version of a cottage pie. Stumbled upon this recipe, gave it a try last night, and I'm making it - by popular demand - tonight again. THANK YOU
Lesley says
I'm so happy to hear this Elliot, and am glad you enjoyed it. I love adding spice to dishes and this cottage pie is my favourite version.
Martin Blackwell says
Carrot - not mentioned. Cooking time 30+30 + at least 10-15 for onions/garlic + 30 minutes prep.
Lesley says
Thank you for your comments Martin, I will amend the recipe card.