Keema Pie Recipe

Keema pie

  • serves 6
  • Easy

This comforting dish is a spicy version of a shepherd's pie, inspired by the minced lamb keema curry


Enjoy this keema pie, then check out our mutton keema, turkey keema currykeema pav and more easy Indian recipes.



  • floury potatoes 1.5kg, peeled and cut into chunks
  • milk
  • ground turmeric 1 tsp
  • lamb mince 500g
  • onion 1 large, diced
  • garlic 2 cloves, crushed
  • ginger grated to make 1 tbsp
  • cinnamon 1/4 tsp
  • ground cumin 1 heaped tsp
  • chilli flakes a good pinch
  • ground coriander 1 tsp
  • plain flour 2 good tsp
  • tomato purée 2 tbsp
  • lamb or chicken stock 400ml
  • frozen peas 200g
  • coriander a handful, chopped


  • 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.

Check out more of our savoury pie recipes here...

Indian Fish Pie Recipe served in a black round oven proof dish with a small dish of mango chutney on the side

Nutritional Information

  • Kcals 457
  • Fat 15.2g
  • Saturates 6.4g
  • Carbs 50.7g
  • Sugars 7.1g
  • Fibre 7.6g
  • Protein 25.5g
  • Salt 0.38g