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.
Beef Curry Pot Pie
- 1 tbsp oil
- 1 ½ lb chuck roast cut into 1-inch chunks
- salt and pepper
- ½ onion chopped
- 1 tsp ginger minced
- ½ tbsp garlic minced
- 1 tbsp tomato paste
- 1 tbsp curry powder
- 1 tbsp flour
- ½ cup red wine
- 1 cup chicken stock
- 1 cup butternut squash cut into medium chunks
- 1 cup carrots cut into medium chunks
- 1 tbsp honey
- 1 tbsp soy sauce
- 1 cup peas
- ½ cup coconut milk
- 1 sheet puff pastry defrosted
- 1 egg whisked with 1 tbsp water
- Chopped cilantro for garnish
- Season the chuck roast liberally with salt and pepper. Turn on the saute setting for the instant pot. Heat 1 tbsp oil and add the roast, searing on both sides. Remove the beef and set it aside.
- In the same pot, add ½ onion chopped and saute until softened. Add 1 tsp minced ginger, ½ tbsp minced garlic, 1 tbsp tomato paste, 1 tbsp curry powder, and 1 tbsp flour. Stir everything together until the onions are coated in the seasonings. Add ½ cup red wine and 1 cup chicken broth and bring to a boil.
- Return the meat back to the pot and turn on the pressure cooking settings to normal for 30 minutes.
- Preheat oven to 375 degrees F.
- Release the steam from the instant pot. Turn on the saute settings and add 1 cup butternut squash and 1 cup carrots. Cook the vegetables for 10 minutes, stirring occasionally.
- Season the curry with 1 tbsp honey, 1 tbsp soy sauce, salt, and pepper. Stir in 1 cup peas and ½ cup coconut milk and turn off the instant pot. Pour the curry into a heat-safe baking dish or cast iron pan.
- Lightly dust a clean work counter with flour. Roll out the puff pastry so that it is slightly larger than the pan. Place the puff pastry on top of the pan, tucking the sides under the top to fit. Brush the top of the pastry with the egg wash.
- Bake the pot pie for 40-45 minutes or until golden brown. Remove from heat and let cool for 10 minutes. Garnish with chopped cilantro and serve warm.
**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 ½ 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.