Keema Pie
Indian Inspired Shepherd's pie
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Heat
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Serves
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Prep 15 mins
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Cook 45 mins
An Indian twist on a British classic that my children love. Spiced minced lamb cooked in an spiced Indian sauce topped with fluffy masala mash.
Hari says
Love curries? Love pies? Then are you in luck! Here is a classic we all love with a Punjabi twist. No, that's not a dance move but it is a spiced Shepherd's Pie with a masala mash. Sounds mad, I know, but the British generals loved this dish back in the days of the Raj, and who could blame them? It's a wonderful mix of traditional English food and exotic spice.
Now, I cook this for the kids as they LOVE it (so don't think only the adults will enjoy it) and you can make it as spicy as you want.
- Ingredients
- Method
- 2 tbsp oil
- 500g lean mince lamb
- 1 onion, finely diced
- 3 garlic cloves, finely chopped
- 400g/1 tin of plum tomatoes
- 1 tbsp ginger, grated
- 1 tsp cumin seeds, crushed
- 1 tsp salt
- ½ tsp turmeric
- 1-2 chillies, finely chopped (optional)
- 100g frozen peas
- 10 mushrooms quartered
Masala Mash
- 7 large floury potatoes, peeled and chopped into chunks
- ½ tsp salt
- 40g butter
- 3 tbsp Milk
- 1 tsp garam masala
Garnish
- handful of fresh coriander, chopped
- 2 spring onions, chopped
Method
- Heat oil in a wide based pan and add the diced onion to cook leave to saute for 5 minutes before adding the garlic. Stir and continue to cook for about 10 minutes until the onions are golden brown in colour. If the onion catches reduce the heat and add a dash of water.
- Once browned reduce the heat and add the tomatoes, ginger, salt, turmeric, cumin and chilli (optional).
- Stir together and cook to reduce until the tomatoes break down into the sauce (about 5 minutes). All the ingredients should melt together with the spices creating the aromatic masala paste.
- Turn the heat up and add the mushrooms and cook for a few minutes before adding the mince.
- Stir to coat the mince with the sauce. Once coated reduce the heat and leave it to cook for about 15 minutes.
- Stir in the frozen peas and leave to cook for a further 5 minutes.
- Remove from the heat and spoon into a casserole dish and leave to cool a little.
Masala Mash
- Pre-heat your oven to 180ºC. Cover the potatoes with cold water and add a little salt. Bring this to the boil then reduce the heat and leave the potatoes to cook until soft. Once cooked drain and place back in the pan.
- Add a little salt, butter and pour in a little milk (add as and when required) and mash the potatoes to create a firm mash.
- Sprinkle in the garam masala.
- Place the masala mash on top of the mixture and place in the oven for about 25-30 minutes until it's bubbling.
- Sprinkle with fresh green coriander and chopped spring onions to serve.
Nutritional information
| Typical values* | per Serving |
|---|---|
| Calories | 108 |
| Fat (g) | 6.1 |
| of which saturates (g) | 2.8 |
| Carbohydrates (g) | 7.5 |
| of which sugars (g) | 1.5 |
| Fibre (g) | 1.0 |
| Protein (g) | 6.4 |
| Salt (mg) | 0.61 |
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Comments
Comments (18)
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Hari Ghotra
Love that you enjoyed this one!
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Chris
We have just made this with beef instead of lamb and some sweet potato in the mash, it was devine! Thanks for sharing your wonderful recipes.-
Hari Ghotra
Hi Chris - I love this recipe. It's soul satisfyingly good! Thrilled you guys loved it too. Thanks so much for trying it. Hari
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Sarah
Really love this dish as it’s quick and easy to follow after a day’s hard grafting.-
Hari Ghotra
So happy to read your comment and see how much you love this! Thanks so much for trying the recipe Hari
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Preeti
Hi Hari,
Planning to make chicken kheema pie for a dinner party. I was wondering what would you serve the pie with or which other dish goes well with it? Also, have you tried vegetarian shepherds pie? Will it taste good with minced paneer or tofu?
Thanks,
Preeti.-
Hari Ghotra
Hi Preeti I like to serve this with some mixed veg something like https://www.harighotra.co.uk/indian-recipes/courses/sides/falia-di-sabjee or https://www.harighotra.co.uk/indian-recipes/courses/sides/simply-spiced-seasonal-vegetables is great. Yes a veggie one is great too. I like it with Paneer! Thanks so much and let me know how you get on and do post some pictures please. Thanks Hari
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REG
Dear Hari
Your shepherd's pie what can I use instead of mushrooms.-
Hari Ghotra
Hi Reg If you don't like mushrooms you can just miss them out or sub in other veg you do like peppers, sweetcorn, aubergine. Hope this helps thanks Hari
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Robin
Hi Hari stumbled across your site and as winter is on its way in Australia thought I'd give this fusion dish a go and I must say loved the subtle flavour giving an old favourite a real lift, will definitely be checking out more of your recipes,thank you so much.-
Hari Ghotra
Hi Robin thank you so much for your comments from all they way over in Australia. That is great to hear, we are just coming into warmer days here and I can't wait for the summer. Lovely to hear that you tried this dis. I love the old favourites but it's nice to jazz them up sometimes too. I'm thrilled you enjoyed it. Do keep in touch and let me know what else you try from the website. Many thanks Hari
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Mark Desrousseaux
Hi Hari,
I did try this recipe and it was SUPERB! I especially loved the texture from the peas, which I would never have thought of using. Second time around I used double ginger and double turmeric and it was even more delicious!-
Hari Ghotra
Hi Mark - how lovely - So pleased you approve of it! Its super tasty!
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Mark Desrousseaux
Hi Hari,
Searching for great recipes and cooking (then eating) is my absolute favourate thing to do. Usually when I look at a recipe I know straight away from the ingredients if I'll love or hate it. I love the idea of shepherds pie, but I hate the lamb/tomato/carrot combination. Looking at the flavours and aromas you're using in this keema pie though - I know I'm going to love it. Off to buy some lamb mince.
Thanks for sharing.-
Hari Ghotra
Hi Mark I am the same, love searching for good recipes. Thrilled to hear this one jumped out for you and I cant wait to hear what you think of it. Let me know Hari
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ray
Hi Hari,
I have been making curry pie for 20 years, it always goes down well, however tonight I tried your keema pie, at first I had a few reservations, as I normally use paprika and coriander as well as your ingredients, I followed your recipe and beside adding a little more water to make more gravy, everything else was the same, Well. everyone was "Megga Chuffed", it went down a storm, and the garam masala potatoe was excellent, one thing I did was to add small knobs of butter to the top of the mash before it went into the oven, This is certainly one for the winter months and falls into the catagory of "Comfort food", Thank you Hari for this recipe, I have sent it to my friend in a small village at Kokkini Hani Crete, this is where we stay for 5/6 weeks a year and I am known as the curry man, Fantastic recipe, do you think it would work with chicken? my daughter doesn't eat red meat, have you thought about a vegetarian option? I would love to try that, and my vegetarian friends in coventry. excellent work " Yo Smoshed it", Keep um comin!!!-
Hari Ghotra
Hi Ray Thanks for trying this one. Yes, it will work with chicken and you could definitely do a vegetarian option too. I hope your friend in Crete gives it a go too. Thanks for your kind words and I will do my best. Hari
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john barfoot
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