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Michael Weldon's beef curry pie

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Filled with rich, warming flavours, Michael’s beef and curry pie is the ultimate comfort food. It’s made with a shortcrust pastry base and a golden, flaky filo pastry top.

  • Serves6
  • Cook time2 hour 30 minutes
  • Prep time30 minutes, + cooling time
Michael Weldon's beef curry pie


  • 800g Coles Australian No Added Hormones Beef Chuck Steak, cut into 3cm pieces
  • ¼ cup (50g) plain flour
  • 2 tbs olive oil
  • 1 brown onion, coarsely chopped
  • 2 garlic cloves, finely chopped
  • 5cm-piece ginger, peeled, finely chopped
  • 2 long red chillies, finely chopped (optional)
  • 2 tbs Keen’s Curry Powder
  • 1 tsp garam masala
  • 2 cups (500ml) chicken stock
  • 2 sheets shortcrust pastry
  • 6 sheets filo pastry
  • 50g butter, melted
  • 12 curry leaves
  • 1 cup (280g) Greek-style yoghurt
  • ½ tsp ground cumin, toasted
  • Salad leaves, to serve

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

    Place the beef and flour in a large bowl and toss to coat. Heat half the oil in a large saucepan over medium heat. Add one-third of the beef and cook, turning occasionally, for 4 mins or until brown all over. Transfer to a heatproof bowl. Repeat, in 2 more batches, with the remaining beef.
  2. Step 2

    Heat the remaining oil in the pan. Add the onion and cook, stirring, for 3 mins or until onion softens. Add the garlic and cook, stirring, for 1 min or until aromatic. Add the ginger, chilli, if using, curry powder and garam masala. Season. Cook, stirring, for 2-3 mins or until aromatic. Return beef to the saucepan with the stock. Reduce heat to low. Cover and cook, stirring occasionally, for 1 hour. Uncover and simmer for 30 mins or until the beef is tender and the mixture thickens slightly. Set aside to cool.
  3. Step 3

    Preheat oven to 180°C. Line the base and side of a 20cm springform pan with shortcrust pastry, allowing excess pastry to hang over the edge. Spoon beef mixture into the pastry case.
  4. Step 4

    Place 1 filo pastry sheet on a clean work surface. Brush with butter and top with 2 curry leaves. Fold sheet in half and scrunch into a loose ball. Arrange on top of the beef mixture. Repeat with remaining filo pastry, butter and curry leaves to completely cover the beef mixture. Bake for 35-40 mins or until the pastry is golden and the filling is heated through.
  5. Step 5

    Combine the yoghurt and cumin in a bowl. Serve pie with salad and yoghurt mixture.