This Curried Beef Pie adds aromatic spices to the old fashioned mince beef pie, creating a deliciously comforting family-friendly dinner. A flavourful beef and vegetable curry filling is encased in flaky, golden puff pastry. This tasty meal is sure to entice picky eaters to finish their meat and veggies! It’s easy to make, and you can prepare the beef curry pie filling ahead of time for a fuss-free homemade meal on those busy nights. This Curried Beef Pie is simple yet very satisfying!
Ingredients in Curried Beef Pie
Here’s what you need to make this minced beef pie recipe:
Beef mince – I prefer to use a leaner beef mince/ground beef with 10% fat.
Garlic, onion, celery, carrot and capsicum – The flavour base. Sautéing these vegetables before adding other ingredients is important for flavour.
Spices – This pie recipe uses curry powder, ground turmeric, ground chilli (Note 1), mustard powder, ground cumin and garam masala to create a delicious curry flavour. I use Keen’s curry powder but different brands like Clives of India curry powder will work too – just make sure it’s not a hot variety!
Salt and pepper – Leave out the salt if serving to family under 12 months of age.
Tomato paste – You can opt for the salt-reduced variety if you like.
Beef stock – Use salt-reduced or salt-free stock if serving to family under 12 months of age.
Peas – Use frozen peas, they’re super convenient!
Puff pastry – Pre-made frozen puff pastry sheets make this a quick and easy pie to assemble. Of course, if you have the time and motivation to make your ow puff pastry dough, then go for it!
Olive oil (not pictured) – For sautéing the vegetables. I always use olive oil rather than vegetable oil but you can substitute.
Egg – One beaten egg for egg washing the pastry.
How to make Curried Beef Pie
First, finely chop the vegetables. In a large pan at high heat on the stovetop, sauté the vegetables, and brown the mince. Next, add all of the yummy spices and remaining ingredients, as well as the extra stock. Lower the heat to a gentle simmer to reduce the liquid to your preferred consistency. Remove the filling from the heat and allow it to cool to room temperature. Assemble the pie, brush the top of the pie with egg wash and bake in the oven until golden brown.
I’ve had family taste test this recipe, with the thermo cooker version and conventional version of these curry meat pies side by side. Interesting enough, whilst the Thermomix meat pie was a little saucier, it also had a stronger curry flavour. The regular instructions still make a tasty minced meat pie, and by cooking on the stovetop you can reduce the sauce as much as you like. Take your pick of cooking methods to make the curried ground beef filling.
Thermomixer? Whipping up this delicious curried mince beef filling is really easy in a thermo cooker, with the machine chopping, sautéing and cooking it for you. You’ll then need to allow the filling to cool to room temperature before assembling the pie. Brush the top of the pie with egg wash and bake in the oven until golden brown.
This is a deliciously saucy pie!
This is a soggy-bottom pie 😁. I don’t blind bake the pastry, because the sauciness of the mince curry will moisten it regardless. We’re ok with a soft base, juicy filling and flaky pastry top for this convenient family-friendly meal!
If you’d like to try achieving a crispy base, then use shortcrust pasty on the bottom and blind bake it. You’ll probably want to use the regular cooking instructions to control how much the sauce reduces too before adding the filling to the pie dish.
You could also forget about the base completely, and turn this yummy beef mixture into a beef pot pie. Fill a deeper pie dish with the beef mixture, and just put one sheet of puff pastry dough on top of the pie.
Any way you assemble the pie, this curry beef mixture is delicious!
Scroll down to the recipe card below, to find exact ingredient amounts and full detailed steps for both regular and thermo cooker methods.
Adapting this curry beef pie recipe for babies and toddlers
I personally think this is a great recipe for littles, because mine devour it! 😁 As always, leave out the salt if serving the meat pie filling to children under 12 months of age.
Depending on baby’s age and stage, you might like to puree the beef mixture to ensure the beef is finely minced. My toddler loves this dinner – for him, I just make sure the pastry is chopped appropriately into small pieces once I’ve served his portion. If your children aren’t used to spice, you might consider leaving out the ground chilli first time around.
Serving
Serve this Curried Beef Pie with a simple side salad, or mash and veggies for a heartier meal.
Tomato sauce/ketchup is optional – one of my boys loves it with sauce, the other goes without. I personally think the mince curry filling is tasty enough, but whatever works in your household 😁. If you and/or your family are adventurous, you could try other condiments too like mango chutney or a small dollop of plain yoghurt.
Storing and making-ahead
MAKING AHEAD: The curried beef filling can be made up to 3 days in advance and stored in the fridge until you’re ready to assemble and bake the pie.
STORING: Store any leftovers in an airtight container in the fridge for up to 5 days.
This dish is freezer-friendly too – perfect for a quick, homemade meal on a busy day. If you want to freeze a baked pie, it’s best to bake it in a disposable aluminum pie pan (23cm/9 inch pan). Once baked, allow the pie to cool completely. Then double-wrap it well in cling wrap. Freeze for up to 3 months.
REHEATING: If re-warming refrigerated leftovers, place them on a lined baking tray and re-warm in the oven at 200°C/390°F (180°C fan-forced) for 5 to 10 minutes. To reheat a frozen pie in a disposable aluminum pie pan, heat in the oven at 200°C/390°F (180°C fan-forced) for 20 minutes or until piping hot.
Looking for another family-friendly pie recipe? Try these mini Chicken Pot Pies. They’re creamy, flaky and made in a muffin tray for a really easy meal!
Or for more of that yummy curry flavour, make these curried Vegetable Pasties!
If you make this Curried Beef Pie, please leave a 🌟 star rating and a 📝 comment below. I love hearing how my recipes work for you and your family! Don’t forget to follow me on Facebook, Instagram and Pinterest too for more family-friendly dinner recipes.
Happy cooking,
Chloe x
Curried Beef Pie
Category: Family MainsIngredients
- 2 tbs olive oil
- 500 g beef mince/ground beef
- 1 garlic clove minced (Thermomixers: peeled, whole)
- 1 brown/yellow onion finely chopped (Thermomixers: peeled, quartered)
- 1 carrot finely chopped (Thermomixers: roughly chopped)
- 1 celery stick finely chopped (Thermomixers: roughly chopped)
- 1/2 red capsicum/bell pepper finely chopped (Thermomixers: halved) (100g)
- 2 tsp curry powder
- 1/4 tsp ground turmeric
- 1/8 tsp ground chilli (Note 1)
- 1/4 tsp mustard powder
- 1/4 tsp ground cumin
- 1/4 tsp garam masala
- 1/4 tsp ground black pepper
- 1/4 tsp salt for family over 12 months
- 1/3 cup tomato paste
- 1/2 cup beef stock (Thermomixers: 1/4 cup only)
- 100 g frozen peas
- 2 sheets frozen puff pastry (Note 2)
- 1 egg for the egg wash
Instructions
- In a large saucepan on the stovetop, heat 2 tbs olive oil over medium-high heat. Brown 500 g beef mince/ground beef.
- Add 1 garlic clove, 1 brown/yellow onion, 1 carrot, 1 celery stick and 1/2 red capsicum/bell pepper. Sauté for 5 minutes until onion is translucent.
- Add 2 tsp curry powder, 1/4 tsp ground turmeric, 1/8 tsp ground chilli, 1/4 tsp mustard powder, 1/4 tsp ground cumin, 1/4 tsp garam masala, 1/4 tsp ground black pepper and 1/4 tsp salt. Sauté for 2 minutes.
- Add 1/3 cup tomato paste and 1/2 cup beef stock. Stir through and then simmer for 15 minutes until liquid reduces.
- Add 100 g frozen peas to the pie filling and cook for another 2 minutes, then remove from stove. Cool the filling to room temperature.
- When you're ready to bake, preheat oven to 200°C/390°F (180°C fan-forced). Grease a large pie dish with butter or oil spray. Thaw 2 sheets frozen puff pastry.
- Line the pie dish with one puff pastry sheet. Fill the pie base with the cooked meat pie filling.
- Top with the second piece of pastry, and either use a sharp knife to trim the excess pastry or just fold in the overhanging pastry edge. Make the pie crust as rustic as you like!
- In a small bowl, whisk 1 egg. Brush the top of the pie with egg wash. Pierce the top with a 2cm /1 inch cross in the centre to allow steam to escape.
- Bake for 30 to 40 minutes until the top is golden brown and crispy. Let the pie rest for 5 minutes before slicing and serving.
Thermomix Instructions
- Put 1 garlic clove, 1 brown/yellow onion, 1 carrot, 1 celery stick and 1/2 red capsicum/bell pepper into the mixing bowl. Chop 3 seconds, speed 5, MC on. Scrape down the mixing bowl.
- Add 2 tbs olive oil. Sauté 5 minutes, 100°C, speed 1, MC off
- Add 2 tsp curry powder, 1/4 tsp ground turmeric, 1/8 tsp ground chilli, 1/4 tsp mustard powder, 1/4 tsp ground cumin, 1/4 tsp garam masala, 1/4 tsp ground black pepper, 1/4 tsp salt, 1/3 cup tomato paste and 1/4 cup beef stock. Combine 3 seconds, speed 3, MC on.
- Insert the simmering basket and add 500 g beef mince/ground beef into it. Break up the mince to ensure airflow. Cook 15 minutes, 100°C, reverse, speed 2, MC on.
- Carefully break up the mince as small as possible and add to the mixing bowl. Add 100 g frozen peas and stir with spatula. Cook 5 minutes, 100°C, reverse, speed 2, MC off. Put the simmering basket on the lid to prevent splatter. Once cooked, transfer to a large bowl and cool the filling to room temperature.
- When you're ready to bake, preheat oven to 200°C/390°F (180°C fan-forced). Grease a large pie dish with butter or oil spray. Thaw 2 sheets frozen puff pastry.
- Line the pie dish with one puff pastry sheet. Fill the pie base with the cooked meat pie filling.
- Top with the second piece of pastry, and either use a sharp knife to trim the excess pastry or just fold in the overhanging pastry edge. Make the pie crust as rustic as you like!
- In a small bowl, whisk 1 egg. Brush the top of the pie with egg wash. Pierce the top with a 2cm /1 inch cross in the centre to allow steam to escape.
- Bake for 30 to 40 minutes until the top is golden brown and crispy. Let the pie rest for 5 minutes before slicing and serving.
Recipe Notes
Nutrition Information
[1] Sodium and babies, 2023, Solid Starts Inc.
2 Responses
So yummy, easy to make the old fashioned way without a Thermomix and perfect for this change in season.
I’ve been craving old fashioned curry pie and this hit the spot! I made your recipe with a few omissions – I was missing mustard powder and celery is expensive 😂 Also only had frozen pea/carrot/corn combo. But it worked out well! Really nice, thanks Chloe!