Keema Pie | Hari Ghotra
4.3/5 rating (13 votes)

Keema Pie

Indian Inspired Shepherd's pie

  • Heat Medium
  • Serves 6
  • Prep 15 mins
  • Cook 45 mins

An Indian twist on a British classic that my children love. Spiced minced lamb cooked in an spiced Indian sauce topped with fluffy masala mash.

Hari says

Love curries? Love pies? Then are you in luck! Here is a classic we all love with a Punjabi twist. No, that's not a dance move but it is a spiced Shepherd's Pie with a masala mash. Sounds mad, I know, but the British generals loved this dish back in the days of the Raj, and who could blame them? It's a wonderful mix of traditional English food and exotic spice.

Now, I cook this for the kids as they LOVE it (so don't think only the adults will enjoy it) and you can make it as spicy as you want.

  • Ingredients
  • Method
  • 2 tbsp oil
  • 500g lean mince lamb
  • 1 onion, finely diced
  • 3 garlic cloves, finely chopped
  • 400g/1 tin of plum tomatoes
  • 1 tbsp ginger, grated
  • 1 tsp cumin seeds, crushed
  • 1 tsp salt
  • ½ tsp turmeric
  • 1-2 chillies, finely chopped (optional)
  • 100g frozen peas
  • 10 mushrooms quartered

Masala Mash

  • 7 large floury potatoes, peeled and chopped into chunks
  • ½ tsp salt
  • 40g butter
  • 3 tbsp Milk
  • 1 tsp garam masala


  • handful of fresh coriander, chopped
  • 2 spring onions, chopped


  1. Heat oil in a wide based pan and add the diced onion to cook leave to saute for 5 minutes before adding the garlic.  Stir and continue to cook for about 10 minutes  until the onions are golden brown in colour. If the onion catches reduce the heat and add a dash of water.
  2. Once browned reduce the heat and add the tomatoes, ginger, salt, turmeric, cumin and chilli (optional).
  3. Stir together and cook to reduce until the tomatoes break down into the sauce (about 5 minutes). All the ingredients should melt together with the spices creating the aromatic masala paste.
  4. Turn the heat up and add the mushrooms and cook for a few minutes before adding the mince. 
  5. Stir to coat the mince with the sauce. Once coated reduce the heat and leave it to cook for about 15 minutes.
  6. Stir in the frozen peas and leave to cook for a further 5 minutes.
  7. Remove from the heat and spoon into a casserole dish and leave to cool a little.

Masala Mash

  1. Pre-heat your oven to 180ºC. Cover the potatoes with cold water and add a little salt. Bring this to the boil then reduce the heat and leave the potatoes to cook until soft. Once cooked drain and place back in the pan.
  2. Add a little salt, butter and pour in a little milk (add as and when required) and mash the potatoes to create a firm mash.
  3. Sprinkle in the garam masala.
  4. Place the masala mash on top of the mixture and place in the oven for about 25-30 minutes until it’s bubbling.
  5. Sprinkle with fresh green coriander and chopped spring onions to serve.

Nutritional information

Typical values* per Serving
Fat (g)6.1
of which saturates (g)2.8
Carbohydrates (g)7.5
of which sugars (g)1.5
Fibre (g)1.0
Protein (g)6.4
Salt (mg)0.61
*Based upon calculated values, supplied by The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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Comments (4)

  • Mark Desrousseaux

    Mark Desrousseaux

    19 January 2017 at 12:35 |
    Hi Hari,

    Searching for great recipes and cooking (then eating) is my absolute favourate thing to do. Usually when I look at a recipe I know straight away from the ingredients if I'll love or hate it. I love the idea of shepherds pie, but I hate the lamb/tomato/carrot combination. Looking at the flavours and aromas you're using in this keema pie though - I know I'm going to love it. Off to buy some lamb mince.
    Thanks for sharing.


    • Hari Ghotra

      Hari Ghotra

      23 January 2017 at 09:09 |
      Hi Mark I am the same, love searching for good recipes. Thrilled to hear this one jumped out for you and I cant wait to hear what you think of it. Let me know Hari


  • ray


    25 August 2016 at 20:49 |
    Hi Hari,
    I have been making curry pie for 20 years, it always goes down well, however tonight I tried your keema pie, at first I had a few reservations, as I normally use paprika and coriander as well as your ingredients, I followed your recipe and beside adding a little more water to make more gravy, everything else was the same, Well. everyone was "Megga Chuffed", it went down a storm, and the garam masala potatoe was excellent, one thing I did was to add small knobs of butter to the top of the mash before it went into the oven, This is certainly one for the winter months and falls into the catagory of "Comfort food", Thank you Hari for this recipe, I have sent it to my friend in a small village at Kokkini Hani Crete, this is where we stay for 5/6 weeks a year and I am known as the curry man, Fantastic recipe, do you think it would work with chicken? my daughter doesn't eat red meat, have you thought about a vegetarian option? I would love to try that, and my vegetarian friends in coventry. excellent work " Yo Smoshed it", Keep um comin!!!


    • Hari Ghotra

      Hari Ghotra

      26 August 2016 at 10:08 |
      Hi Ray Thanks for trying this one. Yes, it will work with chicken and you could definitely do a vegetarian option too. I hope your friend in Crete gives it a go too. Thanks for your kind words and I will do my best. Hari


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Hari Ghotra