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Broccoli Beef and Cheddar Cheese Pie in a Curry Béchamel Sauce

Feel free to use frozen broccoli florets, shredded cheddar cheese and refrigerated pie crust to make a really quick and delicious meal using leftover flank steak.
Prep Time10 mins
Cook Time27 mins
Total Time37 mins
Course: Dinner, Lunch
Cuisine: American, Western
Keyword: bechamel sauce recipe, cheese and broccoli pie recipe, cheese pie recipe, curry bechamel sauce, curry recipe, savory pie recipe
Servings: 6
Calories: 880kcal
Author: Kevin Is Cooking


  • 2 cups chopped flank steak
  • 1 1/2 cups sharp cheddar cheese shredded
  • 2 cups chopped steamed broccoli
  • 2 tablespoons chopped cilantro
  • 1/4 cup butter
  • 1/4 cup flour
  • 1 1/2 cup milk
  • 1/2 tsp kosher salt
  • 2 tsp curry powder
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp cumin
  • 1 egg beaten
  • 2 pie crusts or from scratch, see below
  • Dough
  • 2 1/4 cups unbleached all-purpose flour
  • 1 tsp kosher salt
  • 1/4 tsp baking powder
  • 1 1/2 cups plus 2 tbsp chilled unsalted butter cut into 1/2-inch cubes
  • 7 tbsp ice water
  • 1 tbsp cider vinegar


  • Preheat oven to 400° F.
  • Place one rolled out pie crust into an ungreased 9-inch pie pan or baking stone. Press dough down and against sides. Prick bottom of dough with fork to allow steam to release while baking. Bake pie crust 12 minutes.
  • In the meantime cut broccoli into small florets and blanch in boiling water for 2 minutes. Remove from boiling water and place in an ice bath to shock and keep color and cool. Chop leftover flank steak into small pieces. Shred sharp cheddar cheese. Chop cilantro. Place all in a medium sized bowl and mix together. Set aside.
  • Make roux by melting butter in sauté pan over medium heat and then add flour. Stir with whisk and cook for 2 minutes. Whisk in milk and seasonings and continue to cook on low for 3-4 minutes, or until thickened.
  • Pour curry béchamel sauce over beef, cheese and broccoli. Mix to coat everything and pour beef broccoli mixture into baked pie shell.
  • Top with other raw pie shell. Press pie dough edges on top of other baked shell with fork tines. Brush top with egg, cut slits on top to release steam and bake for 15 minutes. Remove from oven and allow to cool on wire rack for 15 minutes then serve.

  • Dough:
  • Pulse the flour, salt and baking powder in a food processor to combine.
  • Add butter; pulse until mixture resembles coarse cornmeal. With motor running, slowly drizzle 1/2 cup ice water and vinegar through feed tube. Pulse until dough just begins to come together.
  • Divide dough in half. Form each half into a ball; flatten into disks.
  • Wrap each disk tightly in plastic. Chill for at least 2 hours. DO AHEAD - Dough can be made 2 days ahead. Keep chilled.
  • Take 1 chilled dough disk from refrigerator at a time and let stand at room temperature for 15-20 minutes to soften slightly before rolling out.


Calories: 880kcal | Carbohydrates: 46g | Protein: 32g | Fat: 62g | Saturated Fat: 38g | Cholesterol: 226mg | Sodium: 915mg | Potassium: 563mg | Fiber: 2g | Sugar: 4g | Vitamin A: 42.2% | Vitamin C: 32.8% | Calcium: 25.5% | Iron: 24.2%