Curried Beef Pie is one of our favourite go-to meals.  It is handy that you can whip one up over the weekend and pop it into the freezer so on your busy nights ahead you have dinner sorted and ready to go.  You can also make them into small pies, but if you don’t have time, just make a large family style one.  You can get two meals out of the one pie, making it cost effective as well.

 

February 20, 2018
  • 10m
  • 8h 50m
  • 9h
  • 1

Ingredients

  • 1 kg stewing steak (rump, chuck, topside etc)
  • 2 carrot
  • 1 brown onion
  • 1 garlic clove
  • 1 zucchini
  • 5 button mushroom
  • 6 tbsp. plain flour (gluten-free works well)
  • 1 tsp. curry powder
  • 1 c water
  • 2 tbsp. thermomade veggie stock (optional)
  • 1 sheet shortcrust pastry
  • 1 egg (for egg wash)

Instructions

  1. Ensure you have trimmed and diced the steak, then place it in the slow cooker.
  2. In your thermo jug place carrots, onion, garlic, zucchini and mushrooms and mix 3 seconds/speed 5. Add this to the slow cooker. NOTE - If you don't have a thermo machine, then simply finely dice these instead.
  3. Add flour and curry powder, and mix well with a wooden spoon. It will go thick and gluggy, this is perfect.
  4. Add water and stock paste and mix again.
  5. Cook for 3-4 hours on high, or 5-6 hours on low. If I am home I stir it every now and then.
  6. When the meat is all cooked (and nice and tender), turn your slow cooker off, give it a good stir and leave the lid off to let it cool a little before filling your pies. This allows the mix to thicken up a little bit more. If you don't have time to let it rest, then don't worry, just fill your pies.
  7. You can make one large family pie or lots of little pies. Use the shortcrust pastry as the bottom for the base of the pie and the puff pastry on top. Brush over some egg wash to coat your pastry.

Nutrition

  • 6