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Healthy beef curry pie

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  • Dairy free
  • Egg free
  • Lactose free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • Seafood free
  • Healthier living
  • Diabetes friendly
  • No added sugar
  • High in dietary fibre
  • High in protein
  • 3 serves veg or fruit

For a warming winter dinner the family will enjoy, try this healthier twist on curry beef pie. It’s packed with vegetables such as cauliflower and kale.

  • Serves4
  • Cook time50 minutes
  • Prep time20 minutes, + 30 mins refrigeration time
Healthy beef curry pie


  • 2 cups (320g) wholemeal plain flour
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 brown onion, finely chopped
  • 1 medium carrot, finely chopped
  • 2 celery stalks, finely chopped
  • 250g Coles Australian Beef Lean Mince
  • 2 tsp curry powder
  • 2 tbs no added salt tomato paste
  • 250g cauliflower florets
  • 300g chopped kale
  • 1/2 cup (60g) frozen peas
  • 1 tbs chopped coriander

Nutritional information

Per serve: Energy: 2280kJ/545 Cals (26%), Protein: 28g (56%), Fat: 18g (26%), Sat Fat: 4g (17%), Sodium: 109mg (5%), Carb: 61g (20%), Sugar: 10g (11%), Dietary Fibre: 13g (43%).

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.


  1. Step 1

    Combine the flour, oil and 1/2 cup (125ml) water in a large bowl and stir to combine. Turn onto a lightly floured surface and knead until just smooth. Wrap in plastic wrap and place in the fridge for 30 mins to rest.

  2. Step 2

    Preheat oven to 200°C. Heat a large non-stick frying pan over medium heat. Add the onion, carrot and celery and cook, stirring, for 5 mins or until onion begins to soften, adding a little water if vegetables are sticking. 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 paste, cauliflower, kale, peas and 11/2 cups (375ml) water, and simmer for 10 mins or until vegetables are tender and mixture thickens slightly. Add coriander and stir to combine.

  3. Step 3

    Divide beef mixture among four 2-cup (500ml) capacity ovenproof dishes. Roll pastry between 2 sheets of baking paper until 2mm thick. Trim pastry to fit dishes, cover beef mixture and press edges to seal. Bake for 25 mins or until pastry is lightly browned.