Beef and curry pie

Serves: 6

When Nat says ‘type this up’, it means we have a winner.

And this is truly a comfort food, bangers-and-mash winner.

For two reasons.

Firstly, because when I buy a pie, I always look for the curry beef.

Sure, a beef and mushroom pie is almost always amazing and sure, beef curry pies from a patisserie are usually not that great.

But they’re curry. And beef mince.

And there you have reason two.

This beef curry pie is amazing.

Simple yes, comfortable yes, world-changing no, but amazing nonetheless.

I had lunch at Mercardo in Sydney today and there was no end to the wonderful tasting plates and pops of flavour and so forth.

Give me a good damn curry pie however… and you’ve got me.


500gm (extra lean) mince
2 tbsp soy sauce
1 tsp sugar
½ tsp salt
2 tsp vegetable oil
2 medium onion, chopped
2 tbsp curry powder
2 large potatoes, peeled and cubed
12 tbsp water
1 cup frozen (baby) peas
Puff pastry; 2 – 3 sheets
1 large egg, lightly beaten


  1. Heat the oven to 180c.
  2. Mix together the beef, soy sauce, sugar and salt until well combined
  3. Heat a heavy saucepan, medium heat and ten add the beef and cook, stirring occasionally to break up the beef until browned and all the liquid has evaporated.
  4. Reserve the beef.
  5. In the saucepan, heat the oil over a low-medium heat and add the onion, stirring until softened; 5 – 10 minutes. Add the curry powder and potatoes and cook until the potatoes are translucent. Add water if the pan dries out, scraping any brown bits from the bottom. Cook until the potatoes are tender.
  6. Return the beef and the the peas to the pan, stir to combine and then cool, stirring the mixture every so often. 30 minutes or so.
  7. Fill a half-size casserole dish with the mixture and then cover with the pastry sheets.
  8. Brush with the egg wash and cook for 30 minutes until golden and puffed.
  9. Enjoy the comfort.

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