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Beef keema pie  recipe

Beef keema pie recipe

159 ratings

Add a twist to your beef pie with these delicious Indian flavours. Spices of cumin, ground coriander, turmeric and garam masala plus the heat of the red chillies makes for a moreish spicy beef dish. The whole family will love the rosti topping, too. See method

  • Serves 6
  • 10 mins to prepare and 1 hr 15 mins to cook
  • 361 calories / serving
  • Freezable
  • Dairy-free


For the keema pie

  • 2tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, finely chopped
  • thumb-sized knob of fresh ginger, grated
  • 2 long red chillies, deseeded and finely chopped
  • 2tsp cumin powder
  • 2tsp ground coriander
  • ½tsp turmeric
  • 700g lean beef mince
  • 300ml (1/2pt) beef stock, hot
  • 4 large vine tomatoes, skinned and chopped
  • 1 x 200g pack baby spinach
  • 1tbsp lemon juice
  • 1 tsp garam masala
  • naan breads, to serve

For the rosti topping

  • 2 medium maris piper potatoes, coarsely grated
  • 1 medium onion, finely sliced
  • 1tbsp olive oil
If you don't have mince, cut open some sausages instead

Each serving contains

  • Energy

  • Fat

    21g 29%
  • Saturates

    8g 38%
  • Sugars

    5g 5%
  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 16.4g Protein 25.9g Fibre 3.5g


  1. Preheat the oven to gas 6, 200°C, fan180°C. Heat the olive oil in a wide medium saucepan over a medium heat. Add the chopped onion, season well and fry until softened. Add the finely chopped garlic, grated ginger, chillies, cumin, coriander and turmeric and fry for 2-3 minutes.
  2. Add the beef mince, turn up the heat and fry for 10 minutes until golden. Drain off any excess fat. Add the stock and vine tomatoes to the saucepan, bring to the boil, cover and simmer for 20 minutes until the beef is cooked and the sauce has thickened slightly. Stir in the spinach, lemon juice and garam masala, and season to taste.
  3. Put the potato and onion into a pan of boiling salted water and blanch for 30 seconds. Drain, then tip into a clean tea towel and squeeze out all the excess liquid. Put in a bowl, toss with the remaining olive oil and season. Tip the keema mix into a medium ovenproof dish and top with the blanched rosti topping.
  4. Bake in the preheated oven for 25 minutes or until bubbling and the topping is crispy and golden. Serve with warm naans, if you like.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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