Keema Karai Bombay Pie…


A spicy twist to the traditional cottage pie with a bombay topping. A must try dish that the whole family can enjoy. Simply adjust the heat by adding more or less chilli powder. Personally for myself I don’t like anything overly spicy so I don’t add any additional chilli to this dish but please do taste as you go and adjust the heat to your own preference.

I have added butternut squash alongside the potato to the topping but feel free to use just butternut or potato.


Some recommended items from our kitchen for making this dish…

  • A decent set of knives for chopping, with a knife sharpener which is always handy.
  • Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.

**NOTE: just a quick note about the seasoning we use in this dish, we have used a spice kit available from SpiceNTice which have all the spices you need all included in one kit so we don’t need to rummage through the spice cupboard for lots of different ones. Their spice kits and rubs are all Slimming Club friendly (Slimming World, Weight Watchers, Calorie counting etc). For 10% off your order you can use our code HICKMAN10 at the checkout.


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Keema Karai Bombay Pie

Serves 4 – 6

INGREDIENTS:

  • 250g 5% pork mince
  • 250g 5% beef mince
  • 1 onion, peeled and diced
  • 1 stick celery, diced
  • 2 carrots, diced
  • 1 red bell pepper, deseeded and finely diced
  • 2 teaspoons finely chopped ginger
  • 1 tin chopped tomatoes
  • 150ml hot rich beef stock (We use Knorr rich beef stock pots but 2 oxo cubes work just as well)
  • 2 tablespoons tomato puree
  • 100g frozen peas
  • 1 SpiceNTice keema karai kit

For the bombay topping:

  • 1 small butternut squash, peeled and cubed
  • 2 large potatoes, cubed (I don’t peel my potatoes but do what you prefer)
  • 1 SpiceNTice bombay potato kit

METHOD:

  1. Preheat oven to 200Β°C fan.
  2. In a large saucepan fry sachet 1 of keema karai spices for a few minutes to infuse the pan and get them fragrant.
  3. And add the onion, carrots, bell pepper, celery, ginger and 2 tablespoons cold water until the veg starts to soften.
  4. Remove the cassia bark and add in the mince and break it up as it cooks until browned.
  5. Stir in the keema karai sachet 2, tin tomatoes, tomato puree and the stock and season to taste with salt and pepper.
  6. Simmer on a low heat for 25 minutes or until the liquid is reduced right down and has thickened.
  7. Meanwhile par boil the potatoes for 5 – 10 minutes, drain and tip back into the pan with the butternut squash, tip in both the bombay potato sachets, add a lid and give a really good shake to ruff the potatoes up and make sure everything is well coated in the spices.
  8. Once the mince mixture is done stir in the frozen peas and transfer the mix into an ovenproof dish.
  9. Top with the bombay topping and spray a little frylight or oil over the top to help go crispy.
  10. Bake in the oven for 30 – 35 minutes until everything is bubbling and the topping is cooked and golden.
  11. Serve with a side of vegetables or naan bread.