cooco logo
Search icon
Notification icon
Rösti-topped chicken keema pie

Rösti-topped chicken keema pie

By Zoe Desai
15’ Prep time
25’ Cook time
40’ Total time
779 Calories
4 Serving

Summary

This recipe by martyn lee, waitrose executive chef in food innovation, is a spicy crunchy alternative to shepherd’s pie and costs under £2 a portion when using store-cupboard ingredients you already have at home. find more £2 recipes, the full store-cupboard list, and terms and conditions here. shop all everyday value essential ingredients here.
Zoe Desai 1 Followers

Step by Step

Check circle icon

Step 1

Preheat the oven to 200ºC, gas mark 6. Dissolve the stock cube in 150ml boiling water. Heat 2 tbsp of the oil in a frying pan, then add the chicken mince and onion and fry for 5-6 minutes, breaking up the mince well, until lightly browned. Stir in 1½ tbsp curry powder, and fry until fragrant.
Check circle icon

Step 2

Add the tomatoes, chilli flakes, if using, and stock, then simmer until the sauce reduces slightly. Season to taste, then transfer to an ovenproof dish, approx 2L. Mix in the peas.
Check circle icon

Step 3

Break up the röstis in a bowl, mix with the remaining oil and curry powder, then scatter over the keema mix. Season, if liked. Bake for 25 minutes, until golden and crisp on top.

Ingredient

  • Essential 5% fat british chicken mince
    Essential 5% fat british chicken mince
    500 grams
  • Vegetable oil
    Vegetable oil
    4 tbsp
  • Medium curry powder
    Medium curry powder
    2.5 tbsp
  • Chicken stock cube
    Chicken stock cube
    1
  • Essential onion
    Essential onion
    1
  • Essential chopped tomatoes
    Essential chopped tomatoes
    400 grams
  • Essential garden peas in water
    Essential garden peas in water
    300 grams
  • Waitrose frozen potato rosti
    Waitrose frozen potato rosti
    750 grams
  • Chilli flakes
    Chilli flakes
    1 pinch

Nutrition Facts

View nutrition facts
User Avatar Cooco Assistant

Press Start button to talk to assistant