Keema Pie

Growing up Scottish and Indian definitely had its benefits - and being exposed to homemade Indian cuisine is one of them. But on the flip side, I'm quite the critic when eating out Indian as I believe me or my mum can do it better. So I decided to do a wee bit of fusion cooking and pair together two classics. Keema mince and a shepherds pie, this combination of aromatic and spicy mince paired with some sweet potatoes and pakora style vegetables is a healthy warming dish that packs that much-needed rest day fats and protein punch. One serving of this pie comes to under 380 cals providing 21g of protein, 32g of carbs and 18g of fat. And my accompaniment of pakora style green beans and broccoli, adds another 80 cals per serving. This dish is a must make healthy alternative to rival any Indian takeaway out there. 

Method -

• Add your chilli, ginger, garlic, 1/2 onion, a squeeze of tomato puree, 1/2 tbsp of coconut oil and 1 tsp of each spice (tumeric, garam masala, coriander, cumin powder and cumin seeds) plus salt to a blender.

• Peel and quarter your potatoes before adding to hot water and boiling until softened.

• Dice your onions and quarter your tomatoes before adding a tbsp of coconut oil to a hot pan.

• Cook your onions until soft (around 8 mins or so) before adding your blended paste, tomatoes and another wee squeeze of tomato puree. Cook for a few mins and add some water if needed. (if the mixture becomes to dry)

• Once the tomatoes have cooked down a bit, add your mince and frozen peas. Then add 1 tbsp of tumeric, cumin seeds and garam masala alongside 3 cups of hot water and leave to cook for around 15 mins.

• Pre-heat your oven to 180 Degrees Celsius and add your cooked mince to the bottom of a pie dish or large baking tray.

• Mash your potatoes and season before mixing through some fresh coriander. Cover your mince with the potato mixture and pop into the over for 25 mins.

• For the side add your green beans and broccoli to a mixing bowl with 1 tbsp of garam masala, cumin seeds, fresh coriander, salt and gram flour. Add 1 small cup of water and mix everything together until the veg is fully covered with the mixture. Finally, shallow fry the veg in coconut oil for a few minutes before plating up!
  

  
  

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