Keema aloo pie

Name: Keema aloo pie
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 2 tbsp oil; 1 medium onion, peeled and chopped; 2½ cm piece ginger, peeled and finely grated; 4 clove/s garlic, peeled and finely grated; 2 tbsp tomato purée; 2 tsp Waitrose Duchy Organic Curry Powder; 400 g pack Waitrose Duchy Organic British Lamb Mince; 1 tbsp chopped coriander; 75 g frozen peas

Shepherd’s pie gets a spicy kick in this recipe from Mallika Basu, which layers a version of Indian keema matar (mince and peas) with turmeric and black pepper mash. The ghee is optional, but makes a real difference.

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Serves4
CourseMain meal
Prepare20 mins
Cook25 mins
Total time45 mins

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2 tbsp oil
1 medium onion, peeled and chopped
2½ cm piece ginger, peeled and finely grated
4 clove/s garlic, peeled and finely grated
2 tbsp tomato purée
2 tsp Waitrose Duchy Organic Curry Powder
400g pack Waitrose Duchy Organic British Lamb Mince
1 tbsp chopped coriander
75g frozen peas

For the mash

850g Maris Piper or other mashing potatoes, peeled and cubed
½ tsp black pepper
1 tsp ground turmeric
1 tbsp ghee or butter

Put the potatoes into a large saucepan, cover in water and bring to the boil. Cook for about 15 minutes, or until soft.
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.
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.
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.
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.