Beef Curry Pie Part 2

Part 2 of my three part savory pie adventure.

For my filling, I adapted from a recipe on Waitakere Redneck’s Kitchen. I simply added celery and replaced the cup of either green peas or carrots to just one cup of a mix of green peas and carrots. I used a yellow onion, the size of my fist. It was probably 3/4 cups of onion. I could have definitely used more. Also, I added in just a lil bit more curry powder than the recipe called. Also, I’m baking this into a large pie instead of hand held ones.

On a side note, I’m confused to why the cook used the term redneck when she is from New Zealand…

I will put my recommendations in the edited recipe.


I tried taking a photo of all the ingredients but that didn’t work! I forgot the celery, salt, water and frozen green peas and chopped carrots. On the other hand, i do have a pretty good photo of the spices:



Thank you David for your generosity in providing your own spices to use.

Anyways, cleaning and chopping things up took a while, albeit it was very fun. But after that, i just tossed things into a saucepan in the order the recipe called.

Note to self: Prepare everything first before cooking.

I sort of wished that I had everything prepared before starting to cook. What I did instead was that I started on the onions, ginger and garlic but then had to turn off the flame and scramble for the spices, meat and potatoes. Not the best idea.

Note 2 to self: Grab a larger sauce pan when cooking fillings.

After I added the potatoes and meat, the saucepan was very very full. Potato pieces kept wanting to jump out of the pan.

Another thing I think could have gone better is that I could have chopped the potatoes into smaller pieces. When people eat this pie, they’re just gonna get a mouthful of potatoes. Haha. Whoops. I also think I put in too many potatoes. The recipe called for 2 potatoes. I think the cook should have specified in cups or something.

Things turned out pretty well in the end.


I plan to bake this into the pie tomorrow. Yay! I will edit the recipe later as well…

Beef curry Pie Filling

  • Prep time:
  • Cook time:
  • Total time:
  • Difficulty: easy
  • Recipe type: entree, lunch, dinner


  • 1.25 lb beef mince
  • 2 Tbsp oil
  • 1 cup yellow onion, chop fine
  • 3 cloves garlic, chop fine
  • 1 Tbsp fresh ginger, chop fine
  • 2 tsp chilli paste or powder
  • 2 cups potato, cubed, 1 cm
  • 1 cup frozen peas or diced carrot
  • 3 stalks of celery, chopped
  • 1 cup water
  • 1½ tsp salt
  • Spices
  • 1 tsp tumeric powder
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 1 1/4 tsp curry powder


  1. Chop up vegetables and potatoes into cube-like pieces of 1 cm edges.
  2. Heat up oil in a saucepan or pot and fry the onions, garlic, ginger and chili paste until the onions are transparent.
  3. Add the spices, potato and beef mince. I recommend boiling the potatoes a bit first before putting them in. Since I didn’t cut my potatoes small enough, 5 min of boiling would be enough to soften them a bit. Add the beef last.
  4. Add the cup of water in addition with the peas, carrots, celery and salt. Let simmer until the majority of water is absorbed or evaporated.
  5. Let cool.

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