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Beef Curry Pot Pie

Course Main Course
Cuisine Asian
Keyword beef
Total Time 1 hour 45 minutes
Servings 4
Author Cherry on My Sundae


  • 1 tablespoon oil
  • 1 ½ lb chuck roast cut into 1-inch chunks
  • salt and pepper
  • ½ onion chopped
  • 1 teaspoon ginger minced
  • ½ tablespoon garlic minced
  • 1 tablespoon tomato paste
  • 1 tablespoon curry powder
  • 1 tablespoon 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 tablespoon honey
  • 1 tablespoon soy sauce
  • 1 cup peas
  • ½ cup coconut milk
  • 1 sheet puff pastry defrosted
  • 1 egg whisked with 1 tablespoon 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 tablespoon 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 teaspoon minced ginger, ½ tablespoon minced garlic, 1 tablespoon tomato paste, 1 tablespoon curry powder, and 1 tablespoon 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 tablespoon honey, 1 tablespoon 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.