Waitrose and Partners
Rösti-topped chicken keema pie

Rösti-topped chicken keema pie

This recipe by Martyn Lee, Waitrose Executive Chef in Food Innovation, is a spicy crunchy alternative to shepherd’s pie and costs under £2 a portion when using store-cupboard ingredients you already have at home.

Find more £2 recipes, the full store-cupboard list, and terms and conditions here.

Shop all everyday value Essential ingredients here.

4 out of 5 stars(9) Rate this recipe
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  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook25 mins
  • Total time40 mins
  • PlusDefrosting

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 1 chicken stock cube
  • 4 tbsp Essential Vegetable Oil
  • 500g Essential British Chicken Mince
  • 1 Essential Onion, finely chopped
  • tbsp medium curry powder, or to taste
  • 400g can Essential Chopped Tomatoes
  • 1 pinch chilli flakes to taste (optional)
  • 300g can Essential Garden Peas, drained
  • 750g pack frozen potato rösti, defrosted


  1. Preheat the oven to 200ºC, gas mark 6. Dissolve the stock cube in 150ml boiling water. Heat 2 tbsp of the oil in a frying pan, then add the chicken mince and onion and fry for 5-6 minutes, breaking up the mince well, until lightly browned. Stir in 1½ tbsp curry powder, and fry until fragrant.

  2. Add the tomatoes, chilli flakes, if using, and stock, then simmer until the sauce reduces slightly. Season to taste, then transfer to an ovenproof dish, approx 2L. Mix in the peas.

  3. Break up the röstis in a bowl, mix with the remaining oil and curry powder, then scatter over the keema mix. Season, if liked. Bake for 25 minutes, until golden and crisp on top.

Cook’s tip

Make the keema base and freeze in an ovenproof dish for up to 3 months. When ready to cook, defrost, cover with foil or a lid and bring to a piping hot simmer in the oven. Uncover, top with the defrosted rösti and bake as above. 


Typical values per serving when made using specific products in recipe


3,255kJ/ 779kcals



Saturated Fat












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