Keema pie

Name: Keema pie
Yield: Serves 4
Cuisine: Indian recipes
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

Published: 30 Nov 07
Updated: 18 Mar 24

Test kitchen approved

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.

Serves 4
Takes 30 minutes to make and 20 minutes in the oven

Visit deliciousmagazine.co.uk to save recipe

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

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.
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.
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.
Transfer to a baking sheet and bake for 20 minutes, until the top is lightly browned. Serve with mango chutney.

Recipe from December 2007 Issue

Nutrition

Nutrition: per serving

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

delicious. tips

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

Fancy getting a copy in print?

Subscribe to our magazine

Keema pie

Ingredients

Method

Nutrition

delicious. tips

More to discover