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!
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Keema Pie
Equipment
- 8-inch or 9-inch oval casserole dish, or 8-inch by 8-inch baking pan, see notes
Ingredients
For the turmeric mash:
- 2 russet potatoes, about 20 ounces
- Salt and black pepper, for seasoning
- 4 tablespoons unsalted butter
- ⅛ teaspoon ground turmeric
- ½ cup milk, 2% or whole milk preferred
For the keema filling:
- 2 tablespoons neutral oil, such as canola oil or avocado oil
- 1 teaspoon cumin seeds, optional, see notes
- 2 cloves, optional
- 1 cinnamon stick, optional
- 1 yellow onion, finely diced
- 1 (1-inch) piece ginger, peeled and finely grated
- 3 cloves garlic, finely grated or minced
- 1 pound ground turkey
- 2 tablespoons tomato paste
- 1 ½ teaspoons garam masala
- 1 teaspoon Diamond-Crystal Kosher Salt, or ½ teaspoon of any other salt, plus more if needed
- 1 teaspoon Kashmiri red chili powder, use half the amount if you are sensitive to spice!
- ½ teaspoon ground turmeric
- 1 cup water
- ¾ cup frozen peas, or fresh peas (see notes)
For assembly:
- 1 tablespoon unsalted butter, cut up into ¼-inch cubes
- Black pepper, for topping
Instructions
Prep the turmeric mash:
- Scrub and peel 2 russet potatoes, then cut into 1-inch cubes. Rinse the potatoes in water a few times to remove any excess starch. Transfer potatoes to a large pot, then fill with water to cover. Add a couple tablespoons of salt (this helps season the insides!), then cover and bring to a boil. Once boiling, remove the lid, and simmer for 10 – 15 minutes or until potatoes are tender. Drain potatoes in a strainer, then set aside.
- In the same pot, melt 4 tablespoons unsalted butter over medium-low heat. Once melted, add ⅛ teaspoon ground turmeric and a generous amount of freshly grated black pepper. Add ½ cup milk and heat until barely steaming. Remove from the heat, then add the potatoes. Using a fork or potato masher, mash into the milk to your desired texture (if not already mashed). Taste and season with salt and more black pepper if needed.
Prep the keema:
- Meanwhile, make the keema. In a large skillet, heat 2 tablespoons neutral oil over medium heat. Add 1 teaspoon cumin seeds, 2 cloves, and 1 cinnamon stick (if using). Once the spices are sizzling, immediately add 1 yellow onion (finely diced) and saute for 10 – 15 minutes, or until the onion is soft and golden-brown.
- Saute 1 (1-inch) piece ginger (finely grated) and 3 cloves garlic (finely grated) for 10 – 15 minutes seconds, then add 1 pound ground turkey. Cook the turkey, breaking up into small pieces with a wooden spoon, until browned and mostly cooked through, about 5 – 8 minutes.
- Meanwhile, preheat the oven to 425℉/218℃.
- Add 2 tablespoons tomato paste, 1 ½ teaspoons garam masala, 1 teaspoon Diamond-Crystal Kosher Salt, 1 teaspoon Kashmiri red chili powder, and ½ teaspoon ground turmeric.Allow the tomato paste to reduce and darken slightly, about 2 minutes, then stir in 1 cup water. Cover and simmer keema for 10 – 15 minutes, or until the meat is fully cooked through and the gravy is saucy but not watery.Taste and season with salt, as needed. Finally, stir in ¾ cup frozen peas.
Assemble & bake:
- Assemble: Transfer keema filling to your casserole dish, then spread mash evenly to fully cover filling and seal the edges. Using the back of a spoon, create divots all over the mash (this will produce a fun texture as it bakes). Dot the top with 1 tablespoon unsalted butter (cut into ¼-inch cubes) and black pepper, then set over a foil-lined baking sheet to catch any drips. Bake in the oven for 15 – 20 minutes until the top is dry and golden-brown. Remove from the oven and cool for 10 minutes before serving. For additional browning, feel free to broil for 1 – 2 minutes.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
