Keema pie

Keema pie
  • Serves icon Serves 4
  • Time icon Takes 30 minutes to make and 20 minutes in the oven

This recipe is a spicy cottage pie, using fresh chilli, cumin and ginger, it’s a different take on your classic. Serve it up as a mid-week treat.

Nutrition: per serving

Calories
583kcals
Fat
21.7g (8g saturated)
Protein
37.6g
Carbohydrates
64.9g (18.9g sugar)
Salt
1.1g
Calories
583kcals
Fat
21.7g (8g saturated)
Protein
37.6g
Carbohydrates
64.9g (18.9g sugar)
Salt
1.1g

Ingredients

  • 1 tbsp sunflower oil
  • 1 red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • Knob of fresh ginger, chopped
  • 1 tsp cumin seeds
  • 2 ripe tomatoes, roughly chopped
  • 500g lean minced beef
  • 2 tbsp Madras curry paste
  • 150ml chicken stock, hot
  • 200g frozen peas
  • Juice of 1 lime

For the mash

  • 1kg sweet potatoes, cubed
  • 4 tbsp soured cream
  • 4 tbsp snipped fresh chives

Method

  1. Make the mash. Cook the sweet potatoes in a pan of boiling, lightly salted water for 15 minutes, until tender. Drain well, mash with the soured cream, seasoning and chives.
  2. Meanwhile, heat the oil in a large frying pan over a medium heat. Add the onion, garlic, chilli and ginger and cook, stirring occasionally, for 6-8 minutes, until golden. Add the cumin seeds, cook for 1 minute, then stir in the tomatoes, mince and curry paste and cook for 5 minutes, until the tomatoes are pulpy. Add the stock and simmer for 10 minutes.
  3. Preheat the oven to 200°C/fan 180°C/gas 6. Stir the peas and lime juice into the keema mix and season. Spoon into an ovenproof dish and top with the mash, roughing it up slightly.
  4. Transfer to a baking sheet and bake for 20 minutes, until the top is lightly browned. Serve with mango chutney.

delicious. tips

  1. Freeze it at the end of step 3. Freeze for up to 3 months. Defrost thoroughly and bring to room
    temperature before baking.

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  1. I love this recipe because; its simple but impressive and super-tasty! It’s a great one on the run up to Christmas to cater for hungry mouths! first cooked this recipe from the December delicious magazine around 4 years ago and it’s been a “go-to” ever since!! xx

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