Keema Pie Recipe

If you like curries, love keema (minced meat), and can take a bullet for pies, then this Indian take on the classic British shepherd’s pie will be your pick for dinner for the rest of your life. Similar to the English pie, this too is loaded with a rich sauce, mushroom, and minced lamb with the added zest of desi garam masala.

The dish a great recipe to make for family dinners when you’re feeling nifty and want to whip up a delicious meaty storm. Low in calories and high on flavors, the keema pie is perfect to suit the Indian palate craving for a rich helping of keema and shepherd’s pie. Follow the recipe below to bake a gorgeous keema pie at home tonight!

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Keema Pie Recipe

Indian minced meat pie.

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Course

Main Dish

Cuisine

British, Indian

Prep Time

15 minutes

Cook Time

45 minutes

Servings

people MetricUS Imperial

Ingredients

• 2 tbsp Oil
• 500 grams minced lamb
• 1 onion finely diced
• 3 garlic cloves finely chopped
• 400 grams plum tomatoes
• 1 tbsp Ginger grated
• 1 tsp Cumin seeds crushed
• 1/2 tsp turmeric
• 2 Green chilies finely chopes
• 100 grams frozen peas
• 10 mushrooms quartered
• 7 potatoes peeled and chopped
• 40 grams butter
• 3 tbsp Milk
• 1 tsp garam masala

For Garnish

• Fresh coriander chopped
• 2 Spring onions chopped

Course Main Dish Cuisine British, Indian Prep Time 15 minutes Cook Time 45 minutes Servings people MetricUS Imperial Ingredients 2 tbsp Oil 500 grams minced lamb 1 onion finely diced 3 garlic cloves finely chopped 400 grams plum tomatoes 1 tbsp Ginger grated 1 tsp Cumin seeds crushed 1/2 tsp turmeric 2 Green chilies finely chopes 100 grams frozen peas 10 mushrooms quartered 7 potatoes peeled and chopped 40 grams butter 3 tbsp Milk 1 tsp garam masala For Garnish Fresh coriander chopped 2 Spring onions chopped

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Instructions

1. Heat oil in a wide based pan and add the diced onion and sauté for 5 minutes before adding the garlic. Stir and continue to cook for about 10 minutes until the onions are golden brown in colour.
2. Once browned reduce the heat and add the tomatoes, ginger, salt, turmeric, cumin and chili (optional). Stir together and cook to reduce until the tomatoes break down into the sauce (about 5 minutes) till the mix turn into an aromatic paste.
3. Turn the heat up and add the mushrooms and lamb 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.
4. Remove from the heat and spoon into a casserole dish and leave to cool a little.
5. Pre-heat your oven to 180ºC.
6. 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.
7. Add a little salt, butter and pour in a little milk and mash the potatoes to create a firm mash.
8. Sprinkle in the garam masala.
9. Place this mix on top of the mixture and place in the oven for about 25-30 minutes until it’s bubbling.
10. Sprinkle with fresh green coriander and chopped spring onions to serve.