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Keema Pie

It’s easy to get into a bit of a rut with meal planning and with minced lamb especially, there aren’t lots of new ideas to try. So this is a mixup of an indian style keema curry and a traditional shepherd’s pie, with a layer of spiced minced lamb with mashed sweet potatoes. 

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Serves 6

581

Keema Pie

30 minPrep Time

60 minCook Time

1 hr, 30 Total Time

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Ingredients

2 tbsp olive oil

1 large onion, finely diced

1 large carrot, peeled and sliced

750g lamb mince

2 garlic cloves, crushed

1 piece of root ginger, peeled and grated

2 heaped tbsp curry powder

200ml lamb stock

150ml passata

1 tbsp tomato puree

2 tsp garam masala

1 level tbsp cornflour, mixed with 3 tbsp cold water

90g frozen peas

500g cooked, mashed sweet potato

500g cooked, mashed white potato

100g grated cheddar cheese

Instructions

Preheat the oven to 200c/fan180c/gas6. Put the oil in a large saucepan and cook the onion and carrot until softened. Add the mince and cook until browned. Drain off any extra fat.

Add the garlic, ginger and curry powder and combine. Cook for a minute before adding the passata, stock and tomato puree. Reduce the heat and simmer with a lid on for 20 mins.

Add the garam masala and cornflour mixture and stir until thickened. Remove from the heat and add the frozen peas.

Spoon the mixture into an oven dish and top with the mixed mashed potato. Scatter with the cheese and bake for 20 - 30 mins until bubbling.

7.8.1.2

224

http://fullasanegg.org/keema-pie/

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Nutrition

Calories

581 cal

Fat

34 g

Carbs

39 g

Protein

30 g

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Keema Pie was originally published on Full As An Egg