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Keema Aloo Pie

By Mallika Basu

Ingredients
1kg Legghorn Mince
5 tbsp oil
3 medium onions, peeled and chopped
6 cm piece ginger, peeled and finely grated
8 cloves garlic, peeled and finely grated
5 tbsp tomato purée
5 tsp curry powder
3 tbsp chopped coriander
180g frozen peas

For the mash

2.1kg Maris Piper or other mashing potatoes, peeled and cubed
1½ tsp black pepper
2 ½ tsp ground turmeric
2 ½ tbsp ghee or butter

Cooking Process

  1. Put the potatoes into a large saucepan, cover in water and bring to the boil. Cook for about 15 minutes, or until soft.

  2. Meanwhile, warm the oil over a medium-high heat in another saucepan. Sauté the onions for 5 minutes, then add the ginger and garlic and sauté for 5 minutes more until golden.

  3. Stir in the tomato purée and curry powder, then tip in the Legghorn mince and brown all over, mixing well into the spices. Stir through the coriander and peas, then tip into 1 large (5L) or 2 smaller ovenproof dishes. Preheat the oven to 200ºC, gas mark 6.

  4. Lift the potatoes into the empty mince pan, and add the black pepper, turmeric and ghee or butter. Mash until smooth using some reserved potato water, then add salt to taste.

  5. Cover the Legghorn mixture with the mash evenly, ruffle with a fork, then bake for 20-25 minutes, or until golden and piping hot throughout. Serve with a green salad.