Curried Beef Pie

1 hour


Curried Beef Pie Recipe
Club Noor

by Dinusha Jayatillake

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1 onion, chopped

3 cloves of garlic, minced

1 small piece of ginger, minced

1 cup diced, peeled potatoes

½ cup frozen peas

2 tbsp curry powder

2 tbsp plain flour

700 gm beef shin, feather blade or stewing steak cut into large chunks

2 cups beef stock

Salt and pepper

1 egg beaten, for glazing

Pack of ready-made, all butter short crust pastry (you could also make your own pastry)

2 tbsp Noor margarine

2 tbsp Noor Oil



This pie is like a cozy little blanket - crisp puff pastry enveloping a gorgeously rich and mildly spiced beef stew, and when you bite into it, you feel all warm and contended deep within. It’s the ultimate comfort food!

Steps Involved:

Heat oven to 160°C.

Using a flameproof casserole dish with a lid, heat some of the Noor Oil and add in the beef. Fry the beef cubes for a few minutes, till they turn brown. Keep it aside.

Lower the heat and add the remaining Noor Oil and Noor margarine. Add the onion and saute gently for about 10 minutes – try not to brown them too much. Next, add the ginger and garlic. Saute for a few more minutes and then add the curry powder and flour. Stir constantly and cook for another two minutes. Turn up the heat and add in the diced potatoes. Mix everything together, before stirring in the beef. Season well. Fry with a high flame for 3 or 4 minutes and then pour in the beef stock. Now bring to a simmer, cover and cook for 1.5 - 2 hours. Remove lid and cook for another 30 minutes – this should thicken the sauce nicely (we are looking for a rich, dark, robust stew). During the last 5 minutes of cooking, add in the frozen peas.

Heat oven to 200°C. Roll out the pastry and use it to line a 20-22 cm pie dish (you can also use small, individual pie dishes). Spoon in the meat stew and pour over the sauce until the meat is slightly coated. Roll out the remaining pastry and use it to cover the pie. Using a small, sharp knife trim the edges of the pastry lining and crimp with a fork to seal. Brush top of the pie with beaten egg. Bake for 30-40 minutes until golden brown and crisp.


If sauce remains, reheat and serve with the pie along with a fresh green salad.

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