Keema pie
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Skip to ingredients
- 1.5kg floury potatoespeeled and cut into chunks
- butter
- milk
- 1 tsp ground turmeric
- 500g lamb mince
- 1 large oniondiced
- 2 cloves garliccrushed
- grated to make 1 tbsp ginger
- 1/4 tsp cinnamon
- 1 heaped tsp ground cumin
- a good pinch chilli flakes
- 1 tsp ground coriander
- 2 good tsp plain flour
- 2 tbsp tomato purée
- 400ml lamb or chicken stock
- 200g frozen peas
- a handful corianderchopped
Nutrition: per serving
- kcal457low
- fat15.2g
- saturates6.4g
- carbs50.7g
- sugars7.1g
- fibre7.6g
- protein25.5g
- salt0.38g
Method
step 1
To make the mash, put the potatoes in a pan of cold water, season with salt and bring to the boil, then simmer for 10-15 minutes until tender. Drain then mash with a knob of butter, a splash of milk and the turmeric.
step 2
To make the filling, cook the lamb in a dry, non-stick frying pan until brown. Scoop out the pan, and pour away most of the fat.
step 3
Cook the onion, garlic and ginger in the same pan with a pinch of salt for about 5 minutes until softened. Add the spices and browned lamb mince, and cook for 1 minute, then stir in the flour and cook for another minute until it disappears.
step 4
Stir in the tomato purée and stock and simmer for 10-15 minutes until thickened. Stir in the frozen peas and coriander.
step 5
Heat the oven to 200C/fan 180C/gas 6. Tip the lamb mix into a baking dish and top with the mash. Fork to roughen the surface and dot with butter. Cook in the oven for 25-30 minutes until bubbling and golden on top.
