Rösti-topped chicken keema pie

Name: Rösti-topped chicken keema pie
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1 chicken stock cube; 4 tbsp Essential Vegetable Oil; 500 g pack slower reared chicken mince 5% fat; 1 onion, finely chopped; 2½ tbsp medium curry powder, or to taste; 400 g can chopped tomatoes; 1 pinch/es chilli flakes, to taste (optional); 300 g can Essential Garden Peas, drained; 750 g pack frozen potato rösti, defrosted

Move over, shepherd’s pie, this is the new favourite weeknight comfort combo. A robust, gently spiced chicken keema filling is topped with frozen potato röstis, then baked until golden and fragrant. Level up with Waitrose Bombay Potato Seasoning instead of curry powder and serve with a quick raita. Discover more chicken pie recipes and shop all everyday value Essential ingredients here. Recipe by Martyn Lee.

4 out of 5 stars(11) Rate this recipe

Low in saturated fatSource of fibreSource of protein2 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook25 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 chicken stock cube
4 tbsp Essential Vegetable Oil
500g pack slower reared chicken mince 5% fat
1 onion, finely chopped
2½ tbsp medium curry powder, or to taste
400g can chopped tomatoes
1 pinch/es chilli flakes, to taste (optional)
300g can Essential Garden Peas, drained
750g pack frozen potato rösti, defrosted

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.
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.
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