Rösti-topped chicken keema pie

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.

Great

% Daily Values based on a 2,000 calorie diet

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.

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.

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.

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