This beef curry pie is dairy free, egg free and nut free, making it a tasty dish that’s perfect for a number of dietary requirements.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Preheat oven to 200°C. Heat the oil in a large non-stick frying pan over high heat. Add the onion and cook, stirring, for 3 mins or until onion starts to soften. Add the garlic and cook for 30 secs or until aromatic. Add the mince and cook, stirring with a wooden spoon to break up lumps, for 5 mins or until the mince changes colour. Stir in the curry powder and cook for 1 min or until aromatic. Add the tomato, Worcestershire sauce and vegetables and cook for 5 mins or until the mixture thickens slightly. Season.
Meanwhile, place 1 pastry sheet on a clean work surface. Lightly spray with olive oil spray. Fold in half and gently scrunch. Repeat with the remaining pastry sheets.
Divide mince mixture among four 2-cup (500ml) pie dishes or ramekins. Arrange pastry sheets over the mince mixture and lightly spray with olive oil spray. Bake for 8-10 mins or until heated through and the pastry is golden.
COOK. STORE. SAVE
For a variation on this pot pie, swap the beef mince for pork or chicken mince, if you have it. Store any leftovers in the fridge, covered with foil, for up to 3 days.
Use it up
Make the most of any leftover filo pastry by using it to top our Vegan Spinach & Fetta Pie recipe.