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.

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  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook25 mins
  • Total time40 mins
  • PlusDefrosting

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Ingredients

  • 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

Method

  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. 

Nutritional

Typical values per serving when made using specific products in recipe

Energy

3,255kJ/ 779kcals

Fat

41g

Saturated Fat

5g

Carbohydrates

62g

Sugars

12g

Fibre

12g

Protein

34g

Salt

2.3g

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