"Hmm...definitely a beef curry pie night! Secret ingredients in this easy pie are a can of tomato soup and a can of coconut cream "
Beef Curry Pie
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Serves 6
3 Tbsp extra virgin olive oil
2 brown onions, diced
2 carrots, diced
1.5kg gravy beef, cut into 2cm pieces
salt and pepper, to season
¼ cup plain flour
1 ½ Tbsp mild curry powder
1 cup chicken stock
1 tsp brown sugar
2 x 420g cans condensed tomato soup
400ml can coconut cream
2 desiree potatoes, peeled, very thinly sliced
20g butter, melted
1 Preheat oven to 150ºC. Heat 1 Tbsp of the oi lin a large heavy based oven proof saucepan over medium heat. Add onion and carrot and cook, stirring for 5 minutes or until lightly browned. Transfer vegetables to a plate.
2 Put beef in a large bowl and season with salt and pepper. Add flour and toss to coat.
3 Heat 1 Tbsp of the remaining oil in the same pan over a medium heat. Add ½ the beef and brown, turning for 5 minutes until browned all over. Transfer to a plate and repeat with remaining oil and beef.
4 Return beef to pan and add browed vegetables. Stir in curry powder.
5 Add stock, sugar and tomato soup, stirring to combine. Bring to the boil, then cover with a lid. Transfer to oven and bake for 2 ½ hours.
6 Remove from oven and stir in coconut cream. Return covered pan to oven and bake for a further 15 minutes. Divide mixture among six 1 ½ cup-capacity oven proof dishes.
7 Increase oven to 200ºC. Put potato slices and butter in a large bowl and toss well Arrange slices ontop of beef mixture, slightly overlapping. Season, then out dishes in oven and bake for a further 20 minutes or until golden brown.
3 Tbsp extra virgin olive oil
2 brown onions, diced
2 carrots, diced
1.5kg gravy beef, cut into 2cm pieces
salt and pepper, to season
¼ cup plain flour
1 ½ Tbsp mild curry powder
1 cup chicken stock
1 tsp brown sugar
2 x 420g cans condensed tomato soup
400ml can coconut cream
2 desiree potatoes, peeled, very thinly sliced
20g butter, melted
1 Preheat oven to 150ºC. Heat 1 Tbsp of the oi lin a large heavy based oven proof saucepan over medium heat. Add onion and carrot and cook, stirring for 5 minutes or until lightly browned. Transfer vegetables to a plate.
2 Put beef in a large bowl and season with salt and pepper. Add flour and toss to coat.
3 Heat 1 Tbsp of the remaining oil in the same pan over a medium heat. Add ½ the beef and brown, turning for 5 minutes until browned all over. Transfer to a plate and repeat with remaining oil and beef.
4 Return beef to pan and add browed vegetables. Stir in curry powder.
5 Add stock, sugar and tomato soup, stirring to combine. Bring to the boil, then cover with a lid. Transfer to oven and bake for 2 ½ hours.
6 Remove from oven and stir in coconut cream. Return covered pan to oven and bake for a further 15 minutes. Divide mixture among six 1 ½ cup-capacity oven proof dishes.
7 Increase oven to 200ºC. Put potato slices and butter in a large bowl and toss well Arrange slices ontop of beef mixture, slightly overlapping. Season, then out dishes in oven and bake for a further 20 minutes or until golden brown.