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Imagine a pie that’s a cross between a traditional English cottage pie and and an Indian samosa … and you get this samosa pie! Simply top deliciously spiced beef mince with scrunched filo pastry for an easy and delicious midweek meal the whole family will love!
A friend of mine and Mr. Scrummy’s in Australia is originally from Singapore. Everyone loves to invite her to a party or gathering because she’s a beautiful person.
They also don’t mind at all that as a big bonus she tends to bring along a huge plateful of freshly made samosas.
The samosas are always such a hit that people sometimes even request them. Our friend doesn’t mind in the slightest and happily obliges, but she shared with us on our last trip Down Under that she often has a little giggle to herself that people assume that this is what she must be good at making … just because she’s from Asia!
British Indian fusion food!
I don’t think I could ever make any simple samosas as good as our friend’s, but this samosa pie is super easy.
It’s a cross between a cottage or shepherd’s pie – which is minced beef or lamb topped with potatoes, just in case you don’t know – and samosas!
Samosa pie ingredients
This is a mildly curried beef mince pie with just a light and crispy ‘crust’ of scrunched-up filo pastry. There’s also ginger, garlic, coriander and a squeeze of lemon in there which gives it a really rich and tangy flavour.
To be honest, I couldn’t imagine how this would taste as I made it, but Mr. Scrummy sorted that one out for me when we sat down to eat. “This tastes just like a samosa!” he declared.
Now if you’re thinking “Ah-haa … but don’t try to tell me this is like a Shepherd’s pie. Where’s the potato?” … don’t worry! There is oodles of grated sweet potato in the meat mixture too to give the pie a bit of extra flavour, colour and substance.
Confession … we ate the leftovers this evening on a baked potato with salsa and Greek yoghurt … delicious!
More comforting recipes for meat lovers!
- This easy slow cooked lamb with lemon garlic potatoes will transport you right to the shores of the Mediterranean!
- If Greek food’s your jam, try this amazingly delicious Greek chicken with crispy lemon potatoes. It’s one of our go-tos for a reason!
- This 6-ingredient sausage bolognese pasta (with a secret ingredient!) isn’t only super tasty and easy, you can make it either on the stove top or in the pressure cooker.
- Korean tonight, anyone? This slow cooker Korean chicken is absolutely delicious!
- Or check out all Scrummy Lane’s delicious and easy meat recipes.
More delicious pie recipes
- Spinach and feta filo pie
- Skinny chicken and leek patchwork pie
- Crispy fish pie
- Crispy mushroom filo triangles (great for parties!)
- Feta filo pies with honey (just delicious!)
- Mini feta cheese pies (delicious Greek appetizers!)
- Easy Dutch apple pie (for dessert!)
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Ingredients (UK/Australia? Click button below for grams & ml)
- a bit of oil for cooking
- 1 onion chopped
- 17.6 ounces lamb mince or beef if you prefer
- 1 medium sweet potato about 300 grams/10.5 ounces, peeled & grated
- 2 garlic cloves chopped or minced
- a piece of fresh ginger the size of the width of your thumb peeled & grated or finely chopped
- 2 tablespoons curry powder I used a medium-strength powder
- 1 tablespoon tomato paste
- 1 tablespoon flour
- 1 1/4 cup stock I used beef
- 3.5 ounces frozen peas
- a good handful fresh coriander chopped
- 1/2 juice of a lemon
- salt & pepper
- 3 to 4 sheets filo pastry
- 1 teaspoon cumin seeds
- Heat the oven to 180C/355F. Heat a drizzle of oil in a pan, then fry the onion for a couple of minutes. Add the lamb mince and brown for about 5 minutes, then add the sweet potato, garlic, ginger, curry powder and tomato paste. Stir well, then sprinkle over the flour and stir again.
- Add the stock to the pan, then cook on a medium heat for about 10 minutes or until the potato has softened, then stir in the peas, coriander and lemon juice. Season well.
- Tip the meat mixture into a medium-sized pie or baking dish, then brush your filo pastry sheets with a little oil and scrunch over the top of the meat (I only needed 3 sheets but use 4 if that’s better for the size of your dish). Finally, sprinkle over the cumin seeds and bake for about 10 to 15 minutes or until the top of the pie is browned and crispy.