Keema aloo pie
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is my go to weeknight dinner when I want something satisfying but don't have hours to spend cooking. Keema aloo pie combines spiced lamb mince with creamy potatoes in a way that feels fancy but comes together in under an hour. The turmeric in this dish is wonderful for you too, packed with anti inflammatory properties that make it as nourishing as it is delicious. What I love most is how straightforward it all is to make, with just simple stovetop cooking and no faffing about with pastry or complicated techniques. It's the kind of comforting, aromatic meal that makes your kitchen smell incredible and leaves everyone at the table genuinely happy.
Ella x
Ingredients
- 2 tbspessential olive oil(oil)
- 1onion(peeled and chopped)
- 2½ cmginger(peeled and finely grated)
- 4 clove/sgarlic clove(garlic, peeled and finely grated)
- 2 tbsptomato purée
- 2 tsporganic curry powder(Curry Powder)
- 400 gramsbritish lamb mince
- 1 tbspcoriander
- 75 gramsfrozen peas
- 850 gramsmaris piper potatoes(Maris Piper or other mashing potatoes, peeled and cubed)
- ½ tspblack pepper
- 1 tspground turmeric
- 1 tbspghee(or butter)
Detail level
Instructions
- 1
Put the potatoes into a large saucepan, cover in water and bring to the boil. Cook for about 15 minutes, or until soft.
- 2
Meanwhile, warm the oil over a medium-high heat in another saucepan. Sauté the onion for 5 minutes, then add the ginger and garlic and sauté for 5 minutes more until golden.
- 3
Stir in the tomato purée and curry powder, then tip in the lamb mince and brown all over, mixing well into the spices. Stir through the coriander and peas, then tip into 1 large (2L) or 2 smaller ovenproof dishes. Preheat the oven to 200ºC, gas mark 6.
- 4
Lift the potatoes into the empty mince pan, and add the black pepper, turmeric and ghee or butter. Mash until smooth using some reserved potato water, then add salt to taste.
- 5
Cover the lamb mince with the mash evenly, ruffle with a fork, then bake for 20-25 minutes, or until golden and piping hot throughout. Serve with a green salad.
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