Keema Pie (Curried Lamb Mince Pie)

Close up of a large potato-topped minced lamb pie with a portion removed from it.

5 from 1 vote

Keema Pie (Curried Lamb Mince Pie)

This comforting keema pie recipe is richly flavoured with Indian aromatics, spices and herbs all snuggled up under creamy, herby mashed potato. Think of it as a curried shepherd's pie. Alternatively, make it with beef for a curried cottage pie.

Prep Time30

Cook Time1

Total Time1 30

Course: Dinner, Main Course

Cuisine: British, Indian, Worldwide

Servings:

Calories: 785kcal

Author: Jane Coupland

Ingredients

For the lamb keema pie filling

1 kg Minced lamb 10% fat
2 Onions
4 teaspoons Garlic paste
4 teaspoons Ginger paste
150 g Plain yoghurt
2 tablespoons Plain flour (all-purpose)
2 tablespoons Ground coriander
1 tablespoons Ground cumin
1 teaspoon Kashmiri chilli powder or other mild chilli powder
2 Bay leaves
1½ teaspoons Salt
¼ teaspoon Black pepper
40 g Fresh Coriander
20 g Fresh Mint
1 Green chilli medium heat
½ tablespoon Garam masala
200 g Frozen peas

For the potato topping

1500 g Floury potatoes (suitable for mashing)
60 g Butter
10 g Fresh coriander
10 g Fresh mint
½ teaspoon Salt
¼ teaspoon Black pepper

Instructions

Preheat the oven to 200℃/ 400℉

Prepare the keema pie filling

Dice the onion and fry in 1 tablespoon of vegetable oil in a wide pan until it softens.
Stir in the yoghurt, garlic paste and ginger paste and cook for 2-3 more minutes until the yoghurt separates slightly.
Crumble in the lamb and cook until browned, stirring with a wooden spoon.
Add the flour, bay leaves, salt, pepper, ground coriander, ground cumin and Kashmiri chilli powder. Stir, then cover and cook for 5 minutes.
Meanwhile make the chilli and herb paste: put the coriander (leaves and stems) into a food processor along with the mint leaves (stripped from the stems) and the green chilli. Add 1-2 tablespoons of water and blitz to a paste (alternatively use a handheld stick blender).
Stir this green paste into the lamb mixture and continue to cook with the lid on for 25 minutes. (You can start to prepare the potatoes whilst the meat is cooking - see the next section)
Stir through the garam masala followed by the peas and remove from the heat.

Make the potato topping

Peel the potatoes and cook them in boiling water (salted) until soft. Drain the potatoes.
Use either a handheld masher or a potato ricer to mash the potaotes.
Finely chop the coriander and mint leaves and stir them into the mash along with the butter and some salt & pepper. If your mash feel stiff then stir through a splash of whole milk or cream to loosen it.
Spoon the keema pie filling into a large pie dish or 6 individual dishes. Divide the mashed potato over the top and use a fork to spread it out.
Optional: scatter breadcrumbs over the top.
Bake the pie for 30 minutes until the top is golden.

Notes

If you struggle to find lean lamb mince, spoon off any excess oil from the curry just before adding the peas.
If you would like additional spice to your lamb keema pie filling then add in a second green chilli.
There’s no need to cook the filling for longer once the peas have been added. They will defrost fulling when the pie is in the oven.
Begin cooking the potatoes to make the mash when the meat is nearly cooked. Hot mashed potato is easier to spread over the pie filling than cold mashed potato.
If your mashed potato is firm once made, stir through a little milk (or cream) until you achieve a soft and creamy consistency. Potatoes do vary and some need additional liquid added to them to turn them creamy and spreadable, whilst others do not – the cheeky little fellas.
Upgrade the look of your curried shepherd’s pie by piping the mash onto the top for a fancier finish.
This lamb keema pie freezes very well. Just assemble as instructed, then, instead of baking, let the entire pie cool completely. Wrap it up, label it (including the date) and freeze for up to 8 weeks. Defrost fulling before proceeding to cook the pie.

Nutrition