Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this 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

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

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

Each serving contains

Energy
1565kj
381kcal 19%
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

Method

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