Keema Cottage Pie Bowls
Keema Cottage Pie Bowls — 35 mins family dinner · Mild curry set · Uses leftovers. Part of a three-meal shopping base with household scaling. 10 mins, 25 mins.
Ingredients
- 280g leftover keema from Dinner 1
- ¾ potato, peeled or unpeeled, chopped
- 40g frozen peas
- 50–100ml milk or cooking water for mash
- 1 tsp olive oil or small knob of unsalted butter, optional
Method
- Boil the potatoes for 12–15 minutes until tender.
- Add the frozen peas for the final 3–4 minutes, or cook them separately if you want to squash babies portion more easily.
- Drain the potatoes. Mash with milk or cooking water and a little unsalted butter or oil if using. Do not add salt to the family mash.
- Reheat the leftover keema in a pan or microwave until steaming hot throughout. Stir well so there are no cold spots.
- Remove babies portion: mash potato, finely mashed keema and squashed peas together to a safe texture.
- Serve adults and toddler with mash topped with keema, or keema beside mash.
- Adults can add black pepper, chilli, cheese or salt at the table.
Storage and reheating
Cool the leftover keema quickly and refrigerate within 2 hours. Use it for Dinner 3 within 48 hours, or freeze it. Reheat only once until steaming hot throughout. For babies, keep food separate before adding salt, chilli, salty cheese, stock cubes, ketchup, chutney or adult sauces. Squash round foods such as peas and chickpeas, shred or finely break up meat, and keep rice/mash soft and moist.
Safety and substitutions
Peas should be squashed for babies. Check reheated keema and mash are not too hot in the middle before serving. Reheat the leftover keema only once until steaming hot throughout.
Why this recipe works
35 mins family dinner · Mild curry set · Uses leftovers. Part of a three-meal shopping base with household scaling.
Part of a three-meal set
Cosy Mild Curry Night — A mild keema base, a chickpea and lentil curry, and a leftover cottage pie for hungry families.
Updated 2026-07-20