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Prep: 20 MINUTES
Cook Time: 1.5 HOURS
Serves: 4-6


Heat the olive oil and fry the onion, carrot and celery until soft - around 5-10 minutes. Add the garlic, ginger and turmeric and cook for 1 minute. Add the beef mince and cook, breaking up any lumps until the meat has browned. Add the curry powder, chilli flakes salt and flour and cook for a few more mins. Add the tomato paste and beef stock. Bring up to a boil then gently simmer for 40 mins. If necessary to thicken the mix, add some of the cornflour slurry. Set aside to cool before using the pie.

Grease a pie tin and line the base with the savoury pastry. Add the filling, use the egg wash to brush the edge of the pastry then top with puff pastry and seal. Prick the top with a fork, brush with egg wash. bake for 30-40 mins or until golden.


2 tablespoons olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stick, finely chopped
2 cloves garlic, finely chopped
3cm piece ginger, finely grated
3cm piece turmeric, finely grated (or 1/2 teaspoon turmeric powder)
500g beef mince
1-2 tablespoons curry powder (depending on how hot)
pinch of chilli flakes
1 teaspoon salt
2 tablespoons flour
2 tablespoons tomato paste
1 1/2 cups beef stock
slurry of 1 tablespoon cornflour mixed with water
1 packet savoury pastry (Try I Love Pies *NEW Sour Cream Pastry)
egg wash for brushing the top
1 packet puff pastry

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