My version of keema pie, a British-Indian fusion of shepherd’s pie and Indian-spiced ground meat, features ground turkey and peas simmered in a spicy tomato base then layered with a soft and fluffy turmeric mash.
This is a super cozy and comforting bake that’s easy to prep ahead and enjoy throughout the week or serve for guests. It’s a great base to work with, so feel free to play around as you like! You can replace the peas with edamame, add mushrooms or cooked lentils, etc.
The inspiration for the turmeric mash comes from Asha Loupy’s version; you’ll only need a pinch of turmeric, so it won’t change the flavor much, but it does yield a pretty yellow hue!
Key Steps
Step 1 – Peel and boil the potatoes until tender.
Step 2 – Melt butter, then add the turmeric, black pepper and milk.
Step 3 – Mix with the mashed potatoes.
Step 4 – Meanwhile, make the keema.
Step 5 – Layer a baking dish with the keema, then layer the mash on top. Swoosh with a spoon to create divots, top with butter, and bake until golden brown.
Equipment Notes
Shepherd’s pie is often made in a 9-inch by 13-inch casserole dish, but I found the portions quite large for my household.
So, instead, I reduced the portion size to 4 servings, and I bake it in a smaller 8-inch or 9-inch casserole dish that’s about 2 inches in height. I think this would also well in an 8-inch by 8-inch pan. You can even bake them in small cocottes for individual pies!
Did you try this recipe?
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