Veggie Keema Pie

  • 20MINS
  • 50MINS
  • 374KCAL

This Veggie Keema Pie uses lentils in place of meat to create a comforting meal that's packed full of protein!

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  • Everyday Light pinchofnom.com
Easy Peasy Veggie Keema Pie pinchofnom.com

NutritionPer Serving

  • Calories374
  • Carbs61g
  • Protein16g
  • Fat3g
  • Saturates0.7g
  • Sugars16g

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!

Our Veggie Keema Pie combines all of the flavours of your weekend curry with a Shepherd’s Pie to create a really comforting dish that’s packed full of spice!

We’ve substituted the meat for green lentils in order to add an extra protein punch and the crispy, golden topping is a delicious mix of potatoes and sweet potatoes. Make sure that you allow the filling to cool slightly before adding the mashed topping, as this will ensure that it’s a little firmer and will help the potatoes to spread more easily!

Serve with plenty of green vegetables or a side salad for the perfect dinner any day of the week!

When chef, author and winner of The Great British Bake Off Candice Brown chose her special ingredient as part of our podcast, The Magic Ingredient, we added a veggie twist to the typically meaty Keema Pie dish to incorporate it. We had no idea just how well this Veggie Keema Pie would be received!

Candice Brown - The Magic Ingredient

You can listen to Candice talk about her terrible food habits, love of cheese and pub ownership here:

What diets is this Veggie Keema Pie suitable for?

This Veggie Keema Pie is suitable for vegetarian and dairy free diets.

It can be made suitable for vegan diets by swapping the following ingredients out for vegan alternatives:

  • Vegetable stock cubes

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

Veggie Keema Pie - Pinch of Nom Slimming Recipes

How Weight Watchers friendly is this Veggie Keema Pie recipe?

  • You need to count 10 Points per portion of this Veggie Keema Pie recipe if you’re on WW Green.
  • You need to count 6 Points per portion of this Veggie Keema Pie recipe if you’re on WW Blue.
  • You need to count 1 Points per portion of this Veggie Keema Pie recipe if you’re on WW Purple.

Do you need any special ingredients to make this Veggie Keema Pie?

You should be able to find all of the ingredients for this Veggie Keema Pie in your local supermarket!

How many calories are in this Veggie Keema Pie?

There are 374 calories per portion in this Veggie Keema Pie which means it falls into our Everyday Light category. 

This Veggie Keema Pie is perfect if you’re following a calorie controlled dieta nd fits well with any one of the major diet plans such as Weight Watchers. 

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Step 1

Preheat the oven to 200°C.

Step 2

Peel the potatoes and sweet potatoes and cut them into even sized chunks.

Step 3

Cook in a pan of boiling salted water, until a knife slides easily into the potatoes. This should take around 20 minutes.

Step 4

Meanwhile, make the filling. Spray a large pan with some low calorie cooking spray, add the onions, peppers and carrots and cook over a medium heat for around 4-5 minutes.

Step 4 pinchofnom.com

Step 5

Add the ginger, garlic granules, curry powder and Marmite. Mix well, then stir in the tomato puree, lemon juice, frozen peas and stock.

Step 5 pinchofnom.com

Step 6

Bring to the boil, add the drained lentils and simmer uncovered for 15 minutes, until the veg is cooked through.

Step 6 pinchofnom.com

Step 7

When the potatoes are cooked, drain and return to the pan and mash well. Stir in the turmeric and season with some salt and pepper.

Step 8

When the veg is cooked, place the mix into a deep oven proof dish.

Step 9

Spread the mashed potato on top and fluff it up with a fork.

Step 10

Place in the oven for around 30 minutes or until the topping is golden brown.

Step 11

Serve with plenty of green vegetables.

What dry weight of lentils could I use in this recipe?

This recipe calls for 2 tins – which is the equivalent of 380g of dried lentils!

What could I serve with this Veggie Keema Pie?

We love this Veggie Keema Pie served with loads of green veg on the side! It would also work really well when served alongside any of the following:

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How do you know when this Veggie Keema Pie is cooked?

The potatoes should take around 20 minutes to become soft enough for a knife to slide through easily.

You’ll need to cook the filling until the vegetables are cooked through and tender which should take around 20 minutes.

Finally, bake your Veggie Keema Pie until the topping is golden brown, which should take about 30 minutes.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.

How long can you keep this Veggie Keema Pie in the fridge?

Once you’ve put it out, ideally you should eat it within 4 hours.

If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill.  You can keep leftovers of Veggie Keema Pie in the fridge for approximately 3 days or so.

Can I freeze this Veggie Keema Pie?

Yes you can! This recipe can be frozen, but please remember to do the following;

  • Freeze it as soon as it is cold enough.
  • Use a container or bag that is suitable for freezing.

Don’t forget to add a label with what it is, and on what date you put it in the freezer!

How do I reheat this Veggie Keema Pie?

From chilled: Place in a microwave proof container with a loosely fitting lid and heat for 4-7 minutes until piping hot.

From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then turn. Cook for a further 1-2 minutes or until piping hot.

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Veggie Keema Pie

This Veggie Keema Pie uses lentils in place of meat to create a comforting meal that's packed full of protein!
  • Prep Time
    20 MINS
  • Cook Time
    50 MINS
  • KCals 374
  • Carbs 61G
  • WW Points:
  • 10 Green
  • 6 Blue
  • 1 Purple

Ingredients

  • 2 tins green lentils (or 400g ready cooked lentils)
  • 1 onion diced
  • 2 peppers diced
  • 2 carrots peeled and diced
  • 150 g frozen peas
  • 1 cm piece fresh ginger grated
  • 2 tsp garlic granules
  • 2 tbsp curry powder
  • 3 tbsp tomato puree
  • 2 vegetable stock cubes made up with 450ml (2 cups) boiling water
  • juice of half a lemon
  • low calorie cooking spray
  • salt and pepper to taste
  • 1/4 tsp Marmite

For the topping

  • 500 g potatoes (Maris Piper are ideal)
  • 250 g sweet potatoes (or swap for an extra 250g of potato if you prefer)
  • ¼ tsp turmeric
  • salt and pepper to taste

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

  1. Preheat the oven to 200°C.
  2. Peel the potatoes and sweet potatoes and cut them into even sized chunks.
  3. Cook in a pan of boiling salted water, until a knife slides easily into the potatoes. This should take around 20 minutes.
  4. Meanwhile, make the filling. Spray a large pan with some low calorie cooking spray, add the onions, peppers and carrots and cook over a medium heat for around 4-5 minutes.
  5. Add the ginger, garlic granules, curry powder and Marmite. Mix well, then stir in the tomato puree, lemon juice, frozen peas and stock.
  6. Bring to the boil, add the drained lentils and simmer uncovered for 15 minutes, until the veg is cooked through.
  7. When the potatoes are cooked, drain and return to the pan and mash well. Stir in the turmeric and season with some salt and pepper.
  8. When the veg is cooked, place the mix into a deep oven proof dish.
  9. Spread the mashed potato on top and fluff it up with a fork.
  10. Place in the oven for around 30 minutes or until the topping is golden brown.
  11. Serve with plenty of green vegetables.

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Recipe notes

Allow the mix to cool slightly before topping with the potato. It will firm up and make it easier to spread the potato without it sinking.

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9 comments

See what others have to say

LizMonday 18th May 2020

I live in Canada and can’t get Marmite. Any idea of a good substitute?

Reply

    Sharon FitzpatrickMonday 18th May 2020

    Hi Liz, thanks for your question about Marmite. You can buy Marmite from Amazon, but Vegemite, Promite or Bovril would all be suitable alternatives and are also available on Amazon if you can’t find them locally.

    Reply

      LizTuesday 2nd June 2020

      Thanks!

Juliette HassellSaturday 16th May 2020

Made tonight really nice, had made a shepherds pie for rest of family (meat eaters lol) and they all tried this and asked for this next time! Winner

Reply

    Holly LevellMonday 18th May 2020

    Hi Juliette, thanks for your message and glad to hear your family liked the Keema Pie!

    Reply

Sarah CunninghamThursday 16th April 2020

Just made this tonight. Its delicious!!! Think I like this better than the meat version (which is also lovely).
I added half a courgette as I dont like carrots.

Reply

    Sharon FitzpatrickThursday 7th May 2020

    Hi Sarah, so pleased to hear you loved this recipe and interested to hear how you tweaked the recipe by adding courgettes to make it right for you.Thanks for your lovely comment.

    Reply

AlisonThursday 16th April 2020

Can I use other lentils than green? I have lots of dried yellow and red lentils I’d like to use up.

Reply

    Sharon FitzpatrickWednesday 6th May 2020

    Hi Alison, yes, it would be absolutely fine to use yellow or red lentils in this recipe. Thanks for getting in touch and enjoy the pie!

    Reply

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