Keema Cottage Pie (Spiced Lamb Mince Pie)
Spiced lamb mince in a thick curry gravy under buttery mash, a British Indian family pie with a crisp, golden top.
Made with Curry base sauce (onion and tomato) and Garam masala (homemade). Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 20
- LevelEasy
- Costabout £2.09 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Peel and chop the potatoes. Boil them in salted water for 15 minutes, until a knife slides in easily.
15 min - 2
Meanwhile, heat the oil in a large, deep frying pan over a high heat. Brown the lamb mince for 6 minutes, breaking it up, until no pink remains and the fat starts to run.
6 min - 3
Add the carrot, cumin, coriander and tomato purée and cook for 2 minutes. Pour in your ready made curry base sauce (see the base recipe) and 100 ml water. Simmer for 15 minutes until thick and glossy.
15 min - 4
Stir in the peas, the fresh coriander, the salt and half of your ready made garam masala (see the base recipe). Cook for 2 minutes. Spoon into a baking dish and let it settle.
- 5
Drain the potatoes, steam dry for 2 minutes, then mash with the butter and milk. Stir in the remaining garam masala for a subtle warm scent. Season well.
- 6
Heat the oven to 200°C (180°C fan). Cover the keema with the mash, rough it up with a fork, and bake for 25 minutes until golden at the edges and bubbling. Rest for 5 minutes before serving.
25 min
Tips
- Cook the mince until it is properly browned before adding any liquid. Grey mince makes a flat, watery pie.
- Let the keema cool for 10 minutes before topping, so the mash sits on top instead of sinking.
- For a crisp top, rough up the mash with a fork and brush with a little melted butter before baking.
Storing and freezing
Cool within 1 hour, cover and keep in the fridge for up to 3 days. Freeze portions for up to 3 months, defrost overnight in the fridge and reheat until steaming hot all the way through.
Questions
Can I use beef or turkey mince instead of lamb?
Yes. Beef mince works the same way. Turkey mince is leaner, so add an extra tablespoon of oil and a splash more water so the keema stays moist.
Is this keema cottage pie gluten free?
Yes, as written. The lamb, vegetables, potato topping and the curry base all contain no gluten. Check your tomato purée and spice labels in case of fillers.
Can I make it ahead?
Yes. Assemble the pie, cool it fully and keep it covered in the fridge for up to 2 days, then bake for 35 to 40 minutes until steaming hot all the way through.
More made with curry base sauce (onion and tomato)
King Prawn Dopiaza (Double Onion Prawn Curry)
GFDFEFLamb Bhuna with Tomatoes and Green Pepper
DFEFNFSalmon Saag (Salmon in Spiced Spinach)
DFEFNFCurried Vegetable and Potato Pie
DFEFNFSee every dish made with curry base sauce (onion and tomato)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.