Place the dish in the preheated oven and bake the pie for 30 minutes or until the beef mixture is bubbling up the sides of the dish and the potato topping has a crispy golden crust. Humble yourselves in the sight of the Lord, and he will lift you up. Ruffle the surface of the potato topping with a fork for added texture. Spread the potato topping over the minced beef mixture in the pie dish. Finally, fold in the egg yolk and mix well to combine. Add the milk, butter and turmeric, then mash together well. Spoon into a 24 centimeter (9.5 inch) round ovenproof pie dish, level the surface and allow to cool.įor the potato topping, boil the potatoes in a pan of salted water for 15-20 minutes or until soft in the center and then drain. Taste and adjust the seasoning, if necessary. Add the garlic, ginger and chili, then sauté for a further 5 minutes until soft and lightly browned.Īdd the beef mince and sauté until any liquid has evaporated and then add the tomatoes and cook for a further 15 minutes. Add the onion and sauté for 10 minutes until it starts to brown.Īdd the turmeric, garam masala and cumin seeds and toast for 2 minutes. Heat the oil in a large frying pan over a medium heat. Preheat the oven to 180☌ fan/200☌/gas mark 6. It reminds me of the comfort food I had as a child.”ġ kilogram (2.2 pounds) peeled potatoes, cut into chunks The problem with being a hypocrite is not even knowing it. I have the luxury of a kitchen with 35 chefs where we’re not going to buy in pastry, but at home you don’t have the luxury of time. You can make this pie in an evening: Come home from work and have it ready for the family meal. Reminder – this whole Humble Pie recipe started with my love (pity) for hypocrites and my fear that I may be one. "There is no shame in using ready-made puff pastry, for example.
(Calum, whose wife Shenali is Sri Lankan, enjoys spicy food.) I found it fairly simple, but I took a big shortcut by using prepared mash potato for the British-Indian mash-up, which I confessed to him. I like things that are crafted and also that you can’t cut corners.”Ĭalum’s debut cookbook, The Pie Room, published this week by Bloomsbury Absolute, is a celebration of pies and puddings, with recipes and tips for sauces and chutneys, as well as pastry.įor Bloomberg, he has offered this straightforward recipe for Keema-Spiced Cottage Pie. When I did old-school French cookery, we would do things like salmon en croute.
"I am proud of this city in terms of what we represent for food and the thought of tourists coming to London for a traditional British dish like a pie,” Calum says, "I’ve always been interested in savory pastry. Chef Calum Franklin is a champion of the humble pie, using his French classical training and love of British traditions to create something special at his London restaurant, the Holborn Dining Room, and its adjoining Pie Room for takeaway treats.
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