It’s absolutely freezing here today so it’s pies and steamed veg for dinner.

My boys are picky with veggies at the moment so I love packing lots in the sauce in addition to the ones served on their plate. You can’t even tell they are there which is great and adds to the flavour.

I use a pie maker for these but you can use muffin tins or make a family size one. This is enough mixture for 16 pies in my pie maker or 1 family pie.

Curried Beef and Vegetable Pies
Serves 8
Prep Time
5 min
Cook Time
35 min
Total Time
40 min
Prep Time
5 min
Cook Time
35 min
Total Time
40 min
  1. 2 garlic cloves, peeled
  2. 1 onion, peeled and quartered
  3. 10g coconut oil
  4. 1 - 2 tabs curry powder or paste (or to taste)
  5. 1 head of broccoli, roughly chopped
  6. 2 carrots, roughly chopped
  7. 1 medium sized sweet potato, roughly chopped
  8. 400g mince
  9. 2 tabs tomato paste
  10. 2 tabs worcestershire sauce
  11. 1 tabs of veggie stock concentrate
  12. 1 mc water
  13. Pepper, to taste
  14. 4 sheets of puff pastry (this will be for 8 pies. You can make 16 pies with this mixture however)
  1. Place garlic and onion in bowl and blitz on speed 8 for 5 seconds. Scrape down.
  2. Add coconut oil and curry powder.
  3. Cook on steaming temperature on speed 2 for 4 minutes.
  4. Add veggies and chop until fine.
  5. Add mince and cook at steaming temperature on reverse, speed 2 for 5 minutes.
  6. Add remaining ingredients (not the pastry).
  7. Cook at steaming temperature on reverse, speed 2 for 10 minutes.
  8. Spoon into puff pastry rounds and cook until golden.
  1. The flavour of the pies really depends on the curry powder/paste you use as well as your veggie stock concentrate. Add more or less to taste. Mine are somewhat mild for the kiddies.
  2. Those with a Thermomix will know their steaming temperature as Varoma temperature. Other machines will know it as the steaming or ST temperature.
The Road to Loving My Thermo Mixer