I unintentionally made this week’s recipes all about pies and I’m not mad about it. First, it was raspberry mango pop tarts and now it’s beef curry pot pie. Yup you heard right, beef curry pot pie. I have to be in a certain mood for chicken pot pie because it’s such a heavy dish. To make it more pleasing to me, I decided to make my favorite curry and turn it into a pot pie dish. Best decision ever. Just imagine tender braised beef with sweet root vegetables swimming in a savory curry gravy all topped with a crispy puff pastry. Convinced to try this dish yet? I know I am.
**Helpful tips and common mistakes
I decided to prepare this beef curry pot pie with the help of my instant pot; however, you can use the stovetop. The idea is to braise the meat first then add the remaining vegetables.
To make the beef using the stove, follow the same steps searing the roast, sauteing the vegetables, and seasoning the mix. Cover the pot and cook the beef on over low heat for about 1 1/2 hours or until very tender.
When the beef is tender, add the butternut squash, carrots, honey, and soy sauce. Stir in the peas and coconut milk and season the curry with salt and pepper. Now follow the recipe and transfer everything to an oven-safe dish like a cast iron pan.
Roll out the puff pastry just a touch to fit over the pan. Tuck in the flaps that overlap the top and brush the pastry with egg wash to give it that golden sheen. Don’t forget to cut slits on the top to allow steam to escape. Bake the beef curry pot pie for about 40 minutes or until golden brown.
And there you have it folks, beef curry pot pie. I’ll be completely honest with you, I loved this dish. The pot pie is still a comfort dish but the flavors are just phenomenal. A savory curry gravy is just the way to go, if you ask me.
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