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
Ready to shop?
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
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- 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.
- See more Indian recipes
