Curry Beef Pie Filling

A beefy curried slow cooked pie filling

Submitted by Lisa Daly

Curry Beef Pie Filling

A beefy curried slow cooked pie filling
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Prep Time 20 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 35 minutes


  • 500g rump - sliced
  • 250g mushrooms - sliced
  • 1 large onion
  • 1 cup peas
  • 1 Tablespoon garlic
  • 1 Tablespoon beef stock
  • 1 Tablespoon Worcestershire
  • 2 Tablespoon tomato sauce
  • 2 Tablespoons Keens Curry Powder
  • Salt
  • Pepper
  • Gravy to thicken at the end!


  • Brown meat, onion and mushrooms in a fry pan for 2 mins - add browned meat, onion and mushroom to slow cooker along with all other ingredients (except gravy)
  • Cook for 3 hours on low.
  • Thicken with gravy powder/granules once ready!

6 thoughts on “Curry Beef Pie Filling”

  1. So delicious and easy to make!

    I doubled the recipe, used tomato paste instead of sauce, added diced zuchinni, doubled beef stick instead of wosterchire & thickened with SR flour

    I also cooked 7hours on low rather than 3!

  2. I really loved this. Had it with mash potato on top. It was to much curry powder for my kids. Will make this with less curry powder next time. I also used tomato paste and not sauce and had to add some water as it was fleeting out.

  3. Loved this!! I didn’t use mushrooms or peas, but added some carrot and zucchini and used extra curry powder. I also tripled the recipe cause i had 1.5kg of beef and it worked perfectly!

  4. Loved the selection of ingredients but didn’t feel like a pie so I just added diced potato, carrot and celery and water to cover.
    Ended up with curry and rice just like mum used to make and enough left to make a pie if I want later.

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