Home made mince beef, lamb and liver curry gravy pie!

Mince meat and curry pie! As usual, my boyfriend and I often cook up new recipes and I had a craving for a mince meat pie for a while! We both decided on a mince beef, lamb and pork liver pie and I decided that I wanted to make the gravy curry flavored!

It was an unexpectedly amazing pie and it came out beyond what we'd thought it would. This is a super simple and easy way to make a super tasty, filling and heart warming deep dish pie!

Continue below for the delicious meat pie!

Home made mince beef, lamb and liver curry gravy pie!

All the ingredients for the mince meat and curry pie! Mince beef, lamb and cubed pork liver, small dices of carrots, onion, celery, potato, large puff pastry, HP sauce, Tomato sauce, LP sauce, cooking cream, curry powder, garam masala powder, chilli powder, salt, black pepper, butter, olive oil, wine (red, white, champage)

To make the delicious filling, stir fry all the cubed vegetables and then set aside. Then brown the beef and lamb until all browned and dry. Add back the vegetables and then deglaze the pan with a wine, season with garam masala powder, chilli powder, curry powder and then add cooking cream and season with tomato sauce, LP sauce, HP sauce and black pepper. Adjust seasonings so the taste is to your liking and then reduce the filling so it's not too wet.

For the pastry, let the frozen puff pastry soften outside and then with a floured surface slowly roll it out in all directions.

Make sure to butter the inside of the deep dish and then slowly push the pastry in so it fits snugly inside!

Place in the cooked meat filling and then preheat the oven at 180 C!

Add the second smaller piece of rolled out pastry to the top and slowly press so that it touches the surface of the filling. Use touches of water under the edges of the pastry to bind it with the bottom piece and then use your fingers to pinch the pastries together!

After cutting, sealing and pinching the edges shut, using a fork to prick the surface of the pie to allow heat to come out! You can cut out other pieces and stick them on top!

After about 15 minutes in the hot oven the pastry should be fulling cooked and golden like this! I didn't brush on any egg wash but you can if you'd like a more even finish and glossy golden shade!

When cooked properly, the pastry on the sides and even on the bottom should be golden and a bit brown and flaky looking, the sides of the pastry inside should also have space away from the sides!

A good chunk for dinner! Eat piping hot, the pastry is crusty and not too thick and the filling is so tasty with that curry sauce!

This was finished quite quickly, every bit filled with vegetable bits, super tasty browned meat and a good reduced creamy curry sauce that coated the mouth so well!

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Yep, it was a delicious pie and such a great dinner. I personally knew already in my heart that the combination of HP sauce, tomato sauce, LP sauce and curry, chilli and garam masala powder would be brilliant. That sweet, savory and curry like flavor, nothing too strong and totally tasty and mouth watering. My boyfriend was impressed as he's not the best as imagining how flavors might taste together.

I kept the extra and then ate them over the next three days, this was the best pie I've made so far and I was inspired by another blogger who made pocket mine meat pies so this is my deeper dish version with a much heavier sauce!

Would you like a chunk of this pie?

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Thank you!