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Keema Pie Recipe: Indian Shepherd's Pie

Updated on August 5, 2014
Mouthwatering Keema Pie- Indian version of the Shepherd's Pie
Mouthwatering Keema Pie- Indian version of the Shepherd's Pie | Source

This crispy pie recipe was first introduced to me by the grand old lady of our family, Pishi (our Grand Old Aunt). Keema Pie, as the very name suggests has keema or minced meat in it. The meat can be of goat (preferred by me for its strong flavor) or lamb or of turkey or chicken. But somehow I personally feel keema pie come out well with minced goat or lamb meat.

Pishi's late husband, our Pishemoshai used to be a military doctor. His job demanded a lot of touring. Almost every nook and corner of India had been trotted by them. A lot of interaction with people from various cultures and backgrounds made Pishi vastly knowledgeable about various types of cuisines. Moreover she was a quick learner and had an innate culinary skill which further helped her to become a pro in cooking.

I have already posted Pishi's recipes of Fish Pie and Murg Masala and had promised my readers that I will definitely come up with her Keema Pie recipe. So here it is, Keema Pie, another Anglo-Indian recipe, an adaptation of the Shepherd's Pie recipe. It is a delicious pie of minced meat and mashed potato. Keema Pie is similar to this. The only difference is in the application of herbs which makes the Indian pie all the more hot! Meat-lovers like me will definitely love this variation.

Now, no more talking because it is time for my Keema pie recipe to do all the talking.

Happy Cooking Folks!!!

Please Rate Me

4.5 stars from 2 ratings of Keema Pie

Before directly going into the recipe let us keep in mind that making keema pie will require 5 steps:

  1. Marinating the keema.
  2. Cooking the keema.
  3. Boiling up the potatoes.
  4. Cooking up the boiled and mashed potatoes.
  5. Finally, baking the pie.

And not to forget the sixth step, that is attacking the keema pie! (grinning)

Pictorial Guide On Keema Pie Making

Marinate minced meat with lime juice, salt, black pepper powder, sugar, turmeric powder, cumin powder, chili powder, coriander powder, ginger-garlic paste, fried onion paste and oil. This part is very important.
Marinate minced meat with lime juice, salt, black pepper powder, sugar, turmeric powder, cumin powder, chili powder, coriander powder, ginger-garlic paste, fried onion paste and oil. This part is very important. | Source
Heat oil and ghee. Temper it with crushed garam masala (see ingredients) and cumin seeds.Add sliced onions and fry. Add ginger garlic paste, tomato and chili powder. Add tomato sauce and chili sauce and fry.
Heat oil and ghee. Temper it with crushed garam masala (see ingredients) and cumin seeds.Add sliced onions and fry. Add ginger garlic paste, tomato and chili powder. Add tomato sauce and chili sauce and fry. | Source
Add the marinated keema in the wok. Mix well with the frying masala. Stir fry it. When oil starts separating, lower the heat, cover the pan and cook for another 10 to 15 minutes. Add salt, sugar,garam masala powder and ghee and turn off the heat.
Add the marinated keema in the wok. Mix well with the frying masala. Stir fry it. When oil starts separating, lower the heat, cover the pan and cook for another 10 to 15 minutes. Add salt, sugar,garam masala powder and ghee and turn off the heat. | Source
Boil potatoes. Mash them. Add little ghee. Temper it with cumin seeds, crushed dried red pepper and sliced onions. Next add the mashed potato, salt, sugar and fry well in high heat.
Boil potatoes. Mash them. Add little ghee. Temper it with cumin seeds, crushed dried red pepper and sliced onions. Next add the mashed potato, salt, sugar and fry well in high heat. | Source
Preheat oven to 400 degree Fahrenheit. Take a rectangular baking dish. Grease its inner surface with ghee. First layer it with the cooked mashed potato.
Preheat oven to 400 degree Fahrenheit. Take a rectangular baking dish. Grease its inner surface with ghee. First layer it with the cooked mashed potato. | Source
The second layer would be of the cooked minced meat.
The second layer would be of the cooked minced meat. | Source
Break 2 to 3 eggs. Beat well and pour the beaten eggs on top. Sprinkle a handsome amount of bread crumbs, little bit of remaining garam masala powder and ghee drops on the top.
Break 2 to 3 eggs. Beat well and pour the beaten eggs on top. Sprinkle a handsome amount of bread crumbs, little bit of remaining garam masala powder and ghee drops on the top. | Source
 Bake it for about 30 - 35 minutes or until the upper crust appears to be crispy golden brown as seen in the above picture.
Bake it for about 30 - 35 minutes or until the upper crust appears to be crispy golden brown as seen in the above picture. | Source
Bring it out. Your Keema Pie is ready. You can eat it all by itself, but this being an Indian dish I prefer my pie with a bowl full of steamed Basmati rice. Awesomeness has no limits. Slurp!
Bring it out. Your Keema Pie is ready. You can eat it all by itself, but this being an Indian dish I prefer my pie with a bowl full of steamed Basmati rice. Awesomeness has no limits. Slurp! | Source

Cook Time

Prep time: 1 hour
Cook time: 1 hour 15 min
Ready in: 2 hours 15 min
Yields: Serves 4 people

Ingredients

  • 1 lbs Minced meat, I used goat meat. You can use lamb, beef, turkey or chicken
  • 3 Potatoes
  • 4 tablespoons Oil
  • 2 teaspoons Ginger Paste
  • 2 teaspoons Garlic Paste
  • 1 teaspoon Turmeric Powder
  • 2 teaspoons Chili Powder
  • 1 teaspoon Cumin Powder
  • 1 teaspoon Coriander Powder
  • 1 teaspoon Black Pepper Powder
  • According to taste Salt
  • According to taste Sugar
  • 1 tablespoon Lime juice
  • 2 Red Onions, sliced
  • 1 tablespoon Fried Onion Paste
  • 3 tablespoons Ghee or Clarified Butter
  • 1 teaspoon Crushed Whole Garam Masala, Consisting of Cardamom Pods, Cinnamon Stick, Cloves, Black Pepper Corns, Dried Red Chili
  • 1 Dried Red Chili
  • 2 teaspoons Cumin Seeds
  • 1 Tomato, finely chopped
  • 1 teaspoon Tomato Sauce
  • 1 teaspoon Chili Sauce
  • 2 teaspoons Garam Masala Powder
  • 2 to 3 Eggs, fresh
  • 2 to 3 tablespoons Bread Crumbs

Instructions

  1. First we will marinate the keema. This will enhance the flavor of the meat. Marinate it with lime juice (works as a great meat tenderizer), salt, little bit of sugar, ginger-garlic paste, turmeric powder, chili powder, cumin powder, coriander powder, black pepper powder, fried onion paste and oil. Mix them well and keep in an airtight container in the refrigerator for about 1 hour.
  2. When we are ready to cook the keema, heat oil and ghee in a non-stick shallow pan. Temper it with crushed whole garam masala and cumin seeds. When they start to splutter add onions and sauté for a while on high heat. When onions starts to caramelize add the remaining ginger-garlic paste. Fry further.
  3. Add the chopped tomato and a little bit of chili powder (for extra heat). Next add the tomato sauce and the chili sauce. Fry well until oil starts oozing out.
  4. Add the marinated keema. Stir fry them well until the keema absorbs all the masala and the oil separates itself. Now simmer the heat and cover. The keema will cook in its own juices. Here you need not add extra water because the keema will release water on its own. When the extra water that comes out of the meat completely dries off remove the cover, increase the heat. Add salt and sugar according to taste. Give a quick stir and before switching off the heat add garam masala powder and ghee and turn off the heat. Your keema is fully cooked. Keep it away.
  5. In the meantime you will have to boil and mash potatoes. Now it is time to spice up the mashed potatoes. Put the pan again on heat. Add little bit of ghee. When the ghee is hot enough temper it with cumin seeds and hand crushed red chili (for extra heat). When they start to splutter add the remaining sliced onions. Fry until they are somewhat brown in color. Next add the mashed up potatoes. Add salt and sugar according to your taste. Fry well.
  6. Now it is baking time! Preheat oven to 400 degree Fahrenheit. Take a rectangular baking dish. Grease it with little bit of ghee. Put the first layer of spicy mashed potato mixture. Top it with the cooked keema layer. Break eggs and beat them well. Pour them on top. Sprinkle bread crumbs, remaining garam masala powder and little droplets of ghee. Bake it for about 30 to 35 minutes until the upper crust appears to be golden brown in color.
  7. Bring it out of the oven. Cut it up with a knife. It will smoothly come out. Serve it just like that or serve it with a bowl of steamed Basmati rice. Happy Eating Indian Shepherd's Pie!

Please Note

  1. In the original Shepherd's Pie the lower layer is of the minced meat, whereas the upper layer is of the mashed up potatoes. This Indian version is a bit twisted. The lower layer is of the mashed potatoes, whereas the upper layer is of the cooked keema. This is done to make sure that the spicy juices from the keema easily flavor up the mashed potato.
  2. I have used generous amount of chili powder. Those who are unaccustomed to this heat, please lower the usage of chili powder while cooking.
  3. Actually I have given you two recipes in one. The cooked keema of the pie is an excellent main dish. You can try it alone with tandoori naan, chapati or fried rice. It will taste excellent.

Nutrition Facts
Serving size: 1 portion
Calories 425
Calories from Fat243
% Daily Value *
Fat 27 g42%
Saturated fat 12 g60%
Carbohydrates 14 g5%
Sugar 3 g
Fiber 4 g16%
Protein 24 g48%
Cholesterol 55 mg18%
Sodium 132 mg6%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Check Out The Original Shepherd's Pie Recipe Below

The almost endless ingredients' list and a lot of cooking makes a delicious Keema Pie. An ideal main dish for a sumptuous weekend lunch. What are you waiting for? Make it your next weekend lunch star.

Looking forward to hear back from you. :)

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