Keema pie
Published: February 3, 2017 at 11:19 AM
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Serves 6
Easy
Total time: 1 hr
0 reviews
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This comforting dish is a spicy version of a shepherd's pie, inspired by the minced lamb keema curry
Low calorie
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Enjoy this keema pie, then check out our mutton keema, turkey keema curry, venison keema curry, keema pav and more easy Indian recipes.
Ingredients
Nutrition
-
1.5kg floury potatoes
peeled and cut into chunks
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butter
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milk
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1 tsp ground turmeric
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500g lamb mince
-
1 large onion
diced
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2 cloves garlic
crushed
-
grated to make 1 tbsp ginger
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1/4 tsp cinnamon
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1 heaped tsp ground cumin
-
a good pinch chilli flakes
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1 tsp ground coriander
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2 good tsp plain flour
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2 tbsp tomato purée
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400ml lamb or chicken stock
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200g frozen peas
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a handful coriander
chopped
Nutrition: per serving
-
kcal457
low
-
fat15.2g
-
saturates6.4g
-
carbs50.7g
-
sugars7.1g
-
fibre7.6g
-
protein25.5g
-
salt0.38g
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Method
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step 1
To make the mash, put the potatoes in a pan of cold water, season with salt and bring to the boil, then simmer for 10-15 minutes until tender. Drain then mash with a knob of butter, a splash of milk and the turmeric.
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step 2
To make the filling, cook the lamb in a dry, non-stick frying pan until brown. Scoop out the pan, and pour away most of the fat.
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step 3
Cook the onion, garlic and ginger in the same pan with a pinch of salt for about 5 minutes until softened. Add the spices and browned lamb mince, and cook for 1 minute, then stir in the flour and cook for another minute until it disappears.
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step 4
Stir in the tomato purée and stock and simmer for 10-15 minutes until thickened. Stir in the frozen peas and coriander.
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step 5
Heat the oven to 200C/fan 180C/gas 6. Tip the lamb mix into a baking dish and top with the mash. Fork to roughen the surface and dot with butter. Cook in the oven for 25-30 minutes until bubbling and golden on top.
Check out more of our savoury pie recipes here...
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