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Keema pie recipe

Keema pie recipe

8 ratings

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
  • 381 calories / serving
  • Freezable


  • 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
If you don't have mince, cut open some sausages instead

Each serving contains

  • Energy

  • Fat

    20g 28%
  • Saturates

    9g 46%
  • Sugars

    8g 8%
  • Salt

    1.7g 29%

of the reference intake
Carbohydrate 22.6g Protein 25.4g Fibre 6.2g


  1. 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.
  2. 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.
  3. 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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