Beef Curry Pie Recipe 465

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SLOW COOKER BEEF CURRY



Slow cooker beef curry image

This slow-cooked beef curry is easy to make and perfect for feeding the family - add chunks of potato for an extra hearty dish. Serve with rice and naan bread

Provided by Lulu Grimes

Categories     Dinner, Main course, Supper

Time 8h50m

Number Of Ingredients 13

750g beef for braising (braising steak, chuck, flank etc) cut into chunks
3 tbsp oil
1 onion, chopped
4 garlic cloves, crushed
5cm piece ginger, grated
4 cardamom pods
1 cinnamon stick
1 tbsp ground coriander
2 tsp ground cumin
½ tsp ground turmeric
½ - 1 tsp chilli powder
400ml coconut milk (see tip)
small bunch coriander, chopped

Steps:

  • Heat your slow cooker if you need to. Fry the beef in batches in 2 tbsp oil until it is browned all over and tip into the slow cooker. Put the remaining oil in the frying pan and fry the onion over a low heat until it starts to soften. Add the garlic and ginger and fry for 1 minute.
  • Add all the spices and fry for 1 minute or until the spices start to smell fragrant. Add the coconut milk and bring to a simmer, then tip everything into the slow cooker.
  • Cook for 4 hours on high or 8 hours on low. Stir in the coriander and serve.

Nutrition Facts : Calories 425 calories, Fat 30 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 32 grams protein, Sodium 0.18 milligram of sodium

BEEF CURRY



Beef curry image

Make our easy beef curry and serve with a hunk of naan bread to mop up the delicious juices. If you prefer it less spicy, simply add less chilli powder

Provided by Esther Clark

Categories     Dinner, Main course, Supper

Time 2h50m

Number Of Ingredients 17

2 tbsp oil
500g diced braising steak
1 tbsp butter
1 large onion , chopped
2 garlic cloves , crushed
1 thumb sized piece of ginger , finely grated
¼ tsp hot chilli powder
1 tsp turmeric
2 tsp ground coriander
3 cardamom pods , crushed
400g can chopped tomatoes
300ml beef stock
1 tsp sugar
2 tsp garam masala
2 tbsp double cream (optional)
½ small bunch coriander , roughly chopped
naan bread or rice, to serve

Steps:

  • Heat one tbsp of the oil in a casserole pot over a medium-high heat. Season the beef and fry in the pot for 5-8 mins, turning with a pair of tongs half way until evenly browned. Set aside on a plate.
  • Heat the remaining oil and butter in the pan and add the onions. Fry gently for 15 mins or until golden brown and caramelised. Add the garlic, ginger, chilli, turmeric, ground coriander and cardamom and fry for two mins. Tip in the tomatoes, stock and sugar and bring to the simmer.
  • Add the beef, put a lid on top of the curry and cook over a low heat for 1 ½ - 2 hrs or until the meat is tender and falling apart. Remove the lid for the last 20 minutes of cooking.
  • Stir through the garam masala and cream (if using) and season to taste. Scatter over the coriander and serve with naan breads or rice.

Nutrition Facts : Calories 337 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 0.31 milligram of sodium

BEEF & CURRY PIE RECIPE - (4.6/5)



Beef & Curry Pie Recipe - (4.6/5) image

Provided by á-81356

Number Of Ingredients 12

1/2-pound ground beef chuck, not lean
1 tablespoon soy sauce
1/2 teaspoon sugar
1/4 teaspoon salt
1 teaspoon vegetable oil
1 medium onion, chopped
1 tablespoon Madras curry powder
1 large russet potato, peeled and cut into 1/4-inch pieces
6 tablespoons water
1/4 cup frozen peas, thawed
2 (17.25-ounce) packages frozen puff pastry sheets, thawed
1 large egg, lightly beaten

Steps:

  • Mix together beef, soy sauce, sugar, and salt with your hands until combined well. Heat oil in a 10-inch nonstick skillet over moderately high heat, then add beef and cook, stirring occasionally and breaking up beef into small pieces, until just browned, about 4 minutes. Drain beef in a colander set over a bowl, reserve skillet, and return beef drippings to uncleaned skillet. Heat drippings over moderately high heat until hot but not smoking, then add onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Add curry powder and potatoes and cook, stirring occasionally, until potatoes are translucent, 3 to 5 minutes more. Add water and cook, stirring and scraping up any brown bits from bottom of skillet, until liquid is absorbed and potatoes are tender, about 1 minute. Return beef to skillet and stir in peas, then cool filling, stirring occasionally, about 30 minutes. Put oven racks in upper and lower thirds of oven and preheat oven to 400°F. Line 2 large baking sheets with parchment. Roll out one sheet of dough into a 12-inch square on a lightly floured surface with a lightly floured rolling pin and cut out 4 (5-inch) rounds with cutter. Mound 1/3 cup filling onto each of 2 rounds, leaving a 3/4-inch border around edges, then brush edges lightly with egg and cover with another round, gently stretching to cover filling completely. Gently press edges with tines of a fork (about 3/4-inch from edge) to seal, then transfer pies to baking sheet. Repeat with remaining sheets of dough and filling to make a total of 8 pies on 2 baking sheets (you may have some filling left over). Brush tops of pastry lightly with egg and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until pies are deep golden brown and puffed, 25 to 30 minutes. Cool pies to warm, about 10 minutes, or room temperature. Beef pies can be assembled and brushed with egg 1 day ahead and chilled, covered, or 1 week ahead and frozen, wrapped well. Bake frozen pies (do not thaw) an additional 5 minutes. •Beef pies can be baked 1 day ahead and cooled completely, then chilled. Reheat on a baking sheet in middle of a 350°F oven until filling is hot, about 15 minutes.

GROUND BEEF CURRY



Ground Beef Curry image

Minced Curry - an easy meal with earthy and aromatic flavors made with minced or ground beef, potatoes, peas flavored with curry powder, paprika, ground ginger and other spices. Guaranteed for a fabulous meal even on busy weeknights!

Provided by Imma

Categories     Main

Time 25m

Number Of Ingredients 16

2 tablespoons canola oil
1 medium onion (, chopped)
1 tablespoon minced garlic
1 teaspoon fresh ground ginger
1 tablespoon curry powder
½ teaspoon paprika
1-2 whole chilli pepper
2 -3 tomatoes (, chopped)
2 cups diced potatoes (, medium)
1 pound ground beef ((minced beef))
½ teaspoon cayenne pepper (, optional)
½ teaspoon white pepper
1 cup Frozen peas (, thawed )
2-3 tablespoons parsley or cilantro
Salt to taste
1 1/2 -2 cups water ((more or less for desired consistency))

Steps:

  • In a medium-large skillet, add oil, onions, garlic, ginger, curry, paprika and chili pepper sauté, for about 2-3 minutes, stirring constantly to prevent any burns.
  • Followed by tomatoes, continue cooking for about 3 minutes
  • Add potatoes and minced meat, cayenne pepper, white pepper, mix until ingredients have been thoroughly combined
  • Pour in water then , bring to a boil then simmer for about 15 minutes or more until potatoes are tender.
  • Finally throw in peas, cook for another minute or two, add parsley, and adjust the seasoning, to taste. Remove from the heat and let it cool. You may prepare this a day in advance.

Nutrition Facts : ServingSize 1 cup, Calories 371 kcal, Carbohydrate 19 g, Protein 19 g, Fat 24 g, SaturatedFat 7 g, Cholesterol 64 mg, Sodium 96 mg, Fiber 4 g, Sugar 2 g

BEEF AND CURRY PIE



Beef and Curry Pie image

Categories     Potato     Vegetable     Bake     Dinner     Ground Beef     Curry     Pea     Fall     Winter     Phyllo/Puff Pastry Dough     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free

Yield Makes 8 servings

Number Of Ingredients 14

1/2 pound ground beef chuck (not lean)
1 tablespoon soy sauce
1/2 teaspoon sugar
1/4 teaspoon salt
1 teaspoon vegetable oil
1 medium onion, chopped (1 cup)
1 tablespoon curry powder (preferably Madras)
1 large russet (baking) potato, peeled and cut into 1/4-inch pieces (1 cup)
6 tablespoons water
1/4 cup frozen peas, thawed
2 (17 1/4-ounce) packages frozen puff pastry sheets, thawed
1 large egg, lightly beaten
Special Equipment
parchment paper; a 5-inch round cookie cutter

Steps:

  • Mix together beef, soy sauce, sugar, and salt with your hands until combined well.
  • Heat oil in a 10-inch nonstick skillet over moderately high heat, then add beef and cook, stirring occasionally and breaking up beef into small pieces, until just browned, about 4 minutes.
  • Drain beef in a colander set over a bowl (reserve skillet) and return beef drippings to uncleaned skillet.
  • Heat drippings over moderately high heat until hot but not smoking, then add onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Add curry powder and potatoes and cook, stirring occasionally, until potatoes are translucent, 3 to 5 minutes more. Add water and cook, stirring and scraping up any brown bits from bottom of skillet, until liquid is absorbed and potatoes are tender, about 1 minute. Return beef to skillet and stir in peas, then cool filling, stirring occasionally, about 30 minutes.
  • Put oven racks in upper and lower thirds of oven and preheat oven to 400°F. Line 2 large baking sheets with parchment.
  • Roll out one sheet of dough into a 12-inch square on a lightly floured surface with a lightly floured rolling pin and cut out 4 (5-inch) rounds with cutter. Mound 1/3 cup filling onto each of 2 rounds, leaving a 3/4-inch border around edges, then brush edges lightly with egg and cover with another round, gently stretching to cover filling completely. Gently press edges with tines of a fork (about 3/4 inch from edge) to seal, then transfer pies to baking sheet. Repeat with remaining sheets of dough and filling to make a total of 8 pies on 2 baking sheets (you may have some filling left over). Brush tops of pastry lightly with egg and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until pies are deep golden brown and puffed, 25 to 30 minutes. Cool pies to warm, about 10 minutes, or room temperature.

BEEF AND CURRY PIE



Beef and Curry Pie image

From Gourmet magazine, November 2006: "These beef pies make an immensely satisfying meal or snack on the go. The ready-to-use puff pastry bakes up golden and flaky-the perfect accompaniment to the rich, meaty filling."

Provided by Pinay0618

Categories     Lunch/Snacks

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 12

1/2 lb ground chuck (not lean)
1 tablespoon soy sauce
1/2 teaspoon sugar
1/4 teaspoon salt
1 teaspoon vegetable oil
1 medium onion, chopped (1 cup)
1 tablespoon curry powder (preferably Madras)
1 large russet potato, potato, peeled and cut into 1/4-inch pieces (baking, 1 cup)
6 tablespoons water
1/4 cup frozen peas, thawed
2 (17 1/4 ounce) packages frozen puff pastry sheets, thawed
1 large egg, lightly beaten

Steps:

  • Mix together beef, soy sauce, sugar, and salt with your hands until combined well.
  • Heat oil in a 10-inch nonstick skillet over moderately high heat, then add beef and cook, stirring occasionally and breaking up beef into small pieces, until just browned, about 4 minutes.
  • Drain beef in a colander set over a bowl (reserve skillet) and return beef drippings to uncleaned skillet.
  • Heat drippings over moderately high heat until hot but not smoking, then add onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Add curry powder and potatoes and cook, stirring occasionally, until potatoes are translucent, 3 to 5 minutes more. Add water and cook, stirring and scraping up any brown bits from bottom of skillet, until liquid is absorbed and potatoes are tender, about 1 minute. Return beef to skillet and stir in peas, then cool filling, stirring occasionally, about 30 minutes.
  • Put oven racks in upper and lower thirds of oven and preheat oven to 400°F Line 2 large baking sheets with parchment.
  • Roll out one sheet of dough into a 12-inch square on a lightly floured surface with a lightly floured rolling pin and cut out 4 (5-inch) rounds with cutter. Mound 1/3 cup filling onto each of 2 rounds, leaving a 3/4-inch border around edges, then brush edges lightly with egg and cover with another round, gently stretching to cover filling completely. Gently press edges with tines of a fork (about 3/4 inch from edge) to seal, then transfer pies to baking sheet. Repeat with remaining sheets of dough and filling to make a total of 8 pies on 2 baking sheets (you may have some filling left over). Brush tops of pastry lightly with egg and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until pies are deep golden brown and puffed, 25 to 30 minutes. Cool pies to warm, about 10 minutes, or room temperature.

Nutrition Facts : Calories 782.6, Fat 50.4, SaturatedFat 13, Cholesterol 44.9, Sodium 542.2, Carbohydrate 66.1, Fiber 3.5, Sugar 2.5, Protein 16.8

FAMILY CURRIED BEEF POT PIE



Family Curried Beef Pot Pie image

Provided by Sheila Lukins

Categories     Beef     Potato     Tomato     Bake     Raisin     Spice     Curry     Pea     Carrot     Fall     Winter     Parsley     Phyllo/Puff Pastry Dough     Parade

Number Of Ingredients 18

2 tablespoons olive oil
1 large onion, cut into 1/4-inch dice
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
2 tablespoons curry powder
3 tablespoons all-purpose flour
1 cup diced (1 inch) carrots
1 cup diced (1/2 inch) peeled potatoes
3 cups beef broth
2 cinnamon sticks, 3 inches long
2 tablespoons chopped mango chutney
1/2 cup golden raisins
1/2 cup frozen peas, thawed
1 tomato, cut into 1/2-inch dice
1/4 cup chopped flat-leaf parsley
2 cups diced (1/2 inch) leftover roast beef
Salt and pepper, to taste
1 sheet frozen puff pastry, thawed

Steps:

  • 1. Heat the oil in a large, heavy pot over low heat. Add the onion and cook, stirring, 8 minutes. Add the garlic, ginger, curry powder and flour; cook, stirring constantly, 2 minutes.
  • 2. Add the carrots, potatoes, broth and cinnamon sticks; simmer, partially covered, 20 minutes. Add the chutney, raisins, peas, tomato, parsley, beef, salt and pepper; cook 5 minutes more.
  • 3. Place the mixture in a 1 1/2-quart, round, ovenproof casserole dish. On a floured surface, roll the pastry into a circle 2 inches larger than the dish. Brush the dish rim with some of the egg ; cover with pastry, crimping the edges around the rim. Cut 3 slits in the top and brush with remaining egg. Bake in a 350°F oven until golden, 40 minutes.

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