Keema Pie (Indian Shepherd’s Pie)

Keema Pie

I’m always keen for new mince meat recipes (lasagne can get old fast). “Keema” means Indian or spiced minced-meat. Traditionally served like a curry, here it creates a new twist on shepherd’s pie. This recipe was originally from “delicious” magazine’s Frugal Feasts.


• 1kg kumara
• 4 tablespoons sour cream
• 4 tablespoons sliced fresh chives

• Tablespoon of oil for frying
• 1 red onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 red chilli, seeded and finely chopped (if you don’t want the meat too spicy use a pinch of chilli powder instead)
• 1 tablespoon of fresh chopped ginger
• 1 teaspoon cumin seeds
• 2 ripe tomatoes, roughly chopped (I used canned puréed tomatoes instead)
• 500g lean minced beef
• 2 tablespoons madras curry paste
• 150ml hot chicken stock
• 200g frozen peas
• Juice of one lime


• To make the mash, cook the kumara in a pan of boiling, lightly salted water for 15 minutes, until tender. Drain well and mash with the sour cream and chives.
• While the kumara is cooking, heat the oil in a large frying pan over medium heat. Add the onion, garlic, chilli and ginger, and cook for 6-8 minutes, stirring occasionally, until golden.
• Add the cumin seeds, cook for a further minute, then stir in the tomatoes, mince meat and curry paste. Cook for five minutes, until the tomatoes are pulpy.
• Add the stock and simmer for 10 minutes.
• Preheat the oven to 200°C/390°F. 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.
• Bake for 20 minutes, until the top is lightly browned.

Serve with mango chutney if desired.

> If you pause before baking, this meal can be frozen for up to three months. Defrost thoroughly and bring to room temperature before baking.


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