This is an extremely easy pot pie recipe and yet it's full of wonderful flavours from the curry spices which makes an ideal evening meal for a lazy, chilly evening.
Curried Beef Pot Pie Recipe
(Adapted from The Good Housekeeping Step-by-Step Cookbook)
Ingredients
- 1 pound lean boneless beef chunk, cut into 1/2 inch cubes
- 3 tsp olive or vegetable oil
- 1 garlic clove, minced
- 2 tbsp curry powder
- 2 medium carrots, sliced
- 1 medium onion, diced
- 1 beef-flavour bouillon cube or envelope
- 3/4 tsp salt
- 1 tbsp cornstarch
- 10 ounces frozen peas
- Ready-rolled puff pastry
- 1 egg yolk, light beaten
Method
- Pat beef dry with paper towels. In 10-inch nonstick skillet, heat 2 tsp oil over medium-high heat; add beef and cook until browned on all sides. Stir in garlic and curry powder; cook 1 minute longer. With slotted spoon, transfer beef mixture to bowl. In same skillet, heat remaining 1 tsp oil; add carrots and onion and cook 10 minutes, or until browned.
- Add beef, bouillon, salt, and 1 1/4 cups water; heat to boiling over high heat. Reduce heat to low; cover and simmer 1 hour. In cup, mix cornstarch and 1/4 cup water; gradually add to skillet. Cook over high heat, stirring until mixture thickens; boil 1 minute. Stir in peas; remove from heat.
- Preheat oven to 220C.
- Spoon filling into a large pie plate or 6 individual ramekins.
- Shape the puff pastry into size that fit the pie plate or ramekins and plate the pastry onto of it.
- Lightly brush the pastry surface with egg wash.
- Bake in oven for 10-15 minutes or until pastry is puffed and golden brown.