Short-cut keema pie

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Short-cut keema pie

Prep: 5 minutes

Bake: 20 minutes

Makes: 4 main-dish servings

550g mashed potatoes, refrigerated

450g lean keema

1tbsp butter

1 cup chopped onions

1/3 cup ketchup

1tsp dried sowa saag or dill (optional)

½ cup loosely packed fresh parsley, chopped

1/3 cup skimmed-milk dahi

1. Preheat oven to 2300°C (450o°F). Grease baking dish. Press potatoes onto bottom and side. 20 minutes.
2. Heat pan on medium heat. Add keema; cook 4-5 minutes or till done. Remove from pan with slotted spoon to drain excess fat and place on paper towels.
3. In same pan, melt butter and sauté onions for 6-7 minutes or until golden. Stir in keema, ketchup and dill. Reduce heat; stir in parsley and dahi. Spoon into mashed-potato “crust” and serv