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Keema Pie

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Keema Pie is a tasty little fusion of lamb keema curry and shepherd’s pie. It’s super easy to make and a real family favourite!

We love a warming shepherd’s pie here at Daisies & Pie (in fact we like all things pie!) But… sometimes it’s nice to mix things up a little and serve meals up differently.

Switching things up a little is great when you’re cooking for kids because it means they try new flavours and meals and you don’t get bored of the same old dinners week in, week out.

I think you’ll love how easy this is to make! And it tastes so good!

Proper family food! Filling and delicious.

keema pie served with pickled beetroot

What is keema?

Keema is a delicious Indian style lamb mince dish cooked with onions, spices, peas and often spinach. And it works just great as a curry shepherd’s pie filler!

Keema Pie Ingredients

You’ll just need a handful of delicious, wholesome ingredients to make our tasty curry shepherd’s pie.

keema pie ingredients - minced lamb, white potatoes, sweet potatoe, frozen peas, curry paste, tomato puree, olive oil, butter, milk
  • 1 tbs olive oil – feel free to use sunflower oil or rapeseed oil instead
  • 1 onion – finely diced
  • 500g lean lamb mince – try to choose lean minced lamb as it’s healthier
  • 3 tbs curry paste – I use Patak’s Tikka Masala Spice Paste as its’s the kids favourite. But feel free to choose whichever you fancy and if you like things hot then go for a Madras paste.
  • 2 tbs tomato puree
  • 250g frozen peas
  • 1.5kg white potatoes
  • 1 large sweet potato – or use 3-4 small ones
  • 100g butter
  • 100ml milk
  • Salt to season to taste

Equipment Needed

  • Casserole pan with a lid (or use a saucepan then tip into an oven proof dish or roasting tin for baking)
  • Saucepan
  • Weighing scales (or feel free to just guess the amounts approximately)
  • Chopping board
  • Sharp vegetable knife
  • Measuring jug
  • Tablespoon
  • Potato masher

Get more easy lamb recipes here.

Keema Pie Recipe – How To Make Spicy Shepherd’s Pie

  • Gently fry the onions over a low heat – after 4-5 minutes add the curry paste and stir well.
making minced lamb pie - frying lamb in a frying pan with curry paste
  • Tip in the tomato puree – stir well.
adding tomato puree to keema
  • Add the frozen peas – mix them into the minced lamb gently.
adding frozen peas to a pan of lamb keema mince
  • Add a splash of boiling water – around 100 – 200ml and then bring the pan to the boil, then simmer with the lid on over a low heat for 20-30 minutes. When it’s cooked it should look like the photo below. (see recipe tips below for more meal ideas and ways to serve)
filling for lamb keema pie
  • Make the mashed potatoes – whilst the keema lamb is cooking, peel and dice the potatoes, place in a pan of cold salted water and bring it to the boil. Reduce the heat and simmer with the lid on for around 20 minutes or until tender.
  • Mash the potatoes – drain the potatoes then add the half the butter and milk and mash.
mashed white potatoes and sweet potatoes in a saucepan
  • Preheat the oven to 200C / Fan 180C / 400F / Gas Mark 6
  • Spoon the mashed potatoes onto the top of the lamb keema pie filling – then spread out with a fork, making lines and grooves. Add the rest of the butter in little pats on top of the mashed potatoes. This just makes it brown up better in the oven.
keema pie dotted with butter ready to bake in the oven
  • Bake the Keema Pie in the oven for around 30 minutes – or until browned to your liking.
keema pie being served up into bowls

Get loads more easy dinner recipes here

Keema Pie Recipe Tips

I’ve just run through a few tips below which will be helpful to you when making this yummy spicy shepherd’s pie

  • Once the keema lamb pie filling is cooked you could eat this as a lamb curry just serve with rice or chips.
  • Cut down on your meat consumption and swap out half the lamb mince for a can of brown or green lentils.
  • The lamb keema mince can be chilled and frozen for use another day. Sometimes I make up a double batch so I’ve got some for the curry shepherd’s pie and some to freeze to eat as lamb keema curry.
  • The Keema pie once fully assembled and topped with the mashed potatoes can be chilled and frozen for use another day. Or will keep in the fridge for 48 hours (check use by date on meat and other ingredients to be sue you still have 48 hours in which to consume them)
  • When cooking the Keema pie from chilled it usually takes around 45 minutes – 1 hour on 180C. Just be sure it’s piping hot throughout and heated to an internal temperature of a minimum of 75 degrees C.
  • To bake from frozen just cook at 160C/ Fan 140C / Gas 3 for around 1 hour 30 minutes. Again you must check it’s piping hot throughout and heated to a minimum fo 75 degrees C in the centre.

Browse all our meat recipes here

Side Dishes For Shepherd’s Pie

Okay – so although we’ve made a spicy shepherd’s pie recipe, I still think all the usual shepherd’s pie sides work well. But there’s definitely room to add some Indian inspired dishes into the mix too.

  • Pickled red cabbage
  • Pickled beetroot
  • Easy frozen veg mix like peas and sweetcorn
  • Garlic or Keema naan breads for mopping up the juices

Love Lamb? Try These Tasty Lamb Mince Recipes

  • Lamb Keema – a quick and easy lamb mince curry with tasty side dishes. Perfect for Friday curry night!
  • Lamb Kofta Meatballs – easy lamb meatballs served with delicious spiced vegetable couscous and yogurt dressing.
  • Spicy Lamb burger – a tasty curried lamb burger served with mint raita and a fiery salad!

Need Some Family Meal Ideas?

Check out our meal planning here – it’s filled with recipes, meal planning tips and pre-filled printable meal plans weekly or seasonally. We’ve got hundreds of the BEST family recipes your whole family will LOVE!

Keema Pie Recipe

Yield: Serves 6

Keema Pie

keema pie served with pickled beetroot

A tasty little fusion of lamb keema curry and shepherd’s pie. An easy family dinner recipe the whole family will LOVE!

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 1 tbs olive oil 
  • 1 onion - finely diced 
  • 500g lean lamb mince
  • 3 tbs curry paste
  • 2 tbs tomato puree
  • 250g frozen peas 
  • 1.5kg white potatoes 
  • 1 large sweet potato
  • 100g butter 
  • 100ml milk 
  • Salt to season

Instructions

  1. Gently fry the onions over a low heat – after 4-5 minutes add the curry paste and stir well.
  2. Add the lamb mince – gently brown over a medium heat.
  3. Tip in the tomato puree – stir well.
  4. Add the frozen peas – mix them into the minced lamb gently.
  5. Add a splash of boiling water – around 100 – 200ml and then bring the pan to the boil, then simmer with the lid on over a low heat for 20-30 minutes.
  6. Make the mashed potatoes – whilst the keema lamb is cooking, peel and dice the potatoes, place in a pan of cold salted water and bring it to the boil. Reduce the heat and simmer with the lid on for around 20 minutes or until tender.
  7. Make the potatoes – drain the potatoes then add the half the butter and milk and mash.
  8. Preheat the oven to 200C / Fan 180C / 400F / Gas Mark 6
  9. Spoon the mashed potatoes onto the top of the lamb keema pie filling – then spread out with a fork, making lines and grooves. Add the rest of the butter in little pats on top of the mashed potatoes.
  10. Bake the Keema Pie in the oven for around 30 minutes – or until browned to your liking.

Nutrition Information:

Yield:

6

Serving Size:

6

Amount Per Serving: Calories: 665Total Fat: 26gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 146mgSodium: 523mgCarbohydrates: 70gFiber: 9gSugar: 9gProtein: 41g

Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.

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