Keema pie recipe
An exciting twist on the traditional keema, this hearty beef curry is topped with a medley of root veg mash, making it all the more satisfying. Our top tip: double the quantities and make two pies, one to eat right away, and another to store in the freezer for when you're short of time.
See method- Serves 4
- 50 mins to cook
- 381 calories / serving
- Freezable
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 10g (1/2oz) fresh ginger, finely chopped
- 1 x 500g pack lean beef mince
- 2 tbsp Madras curry paste
- 400g tin chopped tomatoes
- 200ml (1/3pt) beef stock
- 200g frozen peas
- 2 x 500g packs carrot and swede mash
- 2 tbsp grated Parmesan
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Shop ingredientsEach serving contains
- Energy
- 1565kJ 381.0kcal
- Fat
- 20g
- Saturates
- 9g
- Salt
- 1.7g
- Sugars
- 8g
of the Reference intake
Carbohydrate 22.6gProtein 25.4gFibre 6.2g
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Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Heat the oil in a pan over a medium heat. Add the onion, garlic and ginger, cook for 5 minutes or until softened. Increase the heat and add the mince; cook for 10 minutes.
- Stir in the curry paste and cook for 2 minutes, then add the tomatoes and stock. Bring to the boil and simmer for 10 minutes, adding the peas for the last 2 minutes of cooking. Give everything a good stir and then spoon the mince mixture into a large ovenproof dish.
- Top with the carrot and swede mash, then scatter over the Parmesan. Cook for 20-25 minutes, or until bubbling and golden.
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