Another inspiration from a cooking show I saw on the weekend. I just wanted to grab a spoon and dive through the screen. And as a bonus, it looked really easy to make. Note that I deviated a bit from the recipes I found online by not adding raisins (which both the Hubby and I detest) and some recipes added a sweet apricot chutney or the like. Again its something we aren’t fond of – the whole mixing of meat and fruit. Or adding sweetness to meat.

Bobotie is like a combination of a curry shepherds pie and the creamy top layer from moussaka. But it soaked through the beef layer and formed a nice thin crust on top. Both the Hubby and I enjoyed the pie, and I think it would be just as tasty with a puff pastry crust or even mashed potatoes.

As a side note, this could easily be done low carb by using a couple pieces of low carb bread.


Bobotie (Curry Beef Pie)


  • 2 pieces white bread soaked in 1 cup buttermilk

Spice Mix

  • 1/2 teaspoon allspice berries ground in spice grinder
  • 2 tablespoons Madras curry
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon Kashmir chili powder


  • 2 lbs ground beef
  • 1 onion chopped small
  • 2 teaspoons minced garlic
  • 3 bay leaves


  • 1 1/4 cups cream
  • 2 eggs
  • 1 teaspoon spice mix
  • 1/4 cup lightly toasted slivered almonds


  • Saute the onion in butter or olive oil until translucent.
  • Add the beef and toss with onions until blended. Add half the seasoning mix and brown.
  • Holding back 1 teaspoon of the spice mix (for the topping mix), add the rest of the spice mix and garlic when the beef has just finished browning.
  • Remove the bread from the milk and add to the beef. Mix in until the bread has broken down and thickened the beef mix.
  • Add the 3 bay leaves and pour into a casserole dish (I used my 3 inch deep pie plate). Gently pack down.
  • Mix the cream, eggs and spice mix and pour over the beef.
  • Sprinkle with the almonds
  • Bake at 350°F fro 40-45 minutes until it has browned lightly on top.
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