This recipe for spicy and succulent Curried Beef Pot Pie is inspired by one of my favorite childhood dishes: pot pie. Growing up, I loved eating Banquet Frozen Pot Pies as a quick lunch or dinner. For less than a dollar, I could enjoy a homey meal: golden brown flakey crust, creamy filling loaded with meat and potatoes.
Pot pie was a particular life saver when I first got braces and couldn’t eat solid food for a week! The comfort meal got even better when my mom started making her rendition of homemade chicken pot pie. When I started really getting into cooking, I knew that pot pie was a dish that I wanted to master.
Putting My Own Spin On Pot Pie
While chicken pot pie is delicious, I have always preferred the richness of beef. There is just something about a hearty beef pot pie, especially during these cold, snowy days we’ve been experiencing lately.
So I came up with this amazing recipe for Curried Beef Pot Pie. It combines a tried and true recipe for homemade buttery, flaky pie crust with a deeply flavorful beef stew spiced with Jamaican curry powder, thyme, and maggi (an umami bouillon popular in West Africa). A homage to the African Diaspora indeed.
Take something that is quintessentially American like pot pie and pair it with spices and herbs popular in the Caribbean and on the African continent. Pan-African solidarity in a pie dish? I’m all for it!
The Curried Beef Pot Pie Recipe
I like to make this Curried Beef Pot Pie with both a bottom and top crust. The pie crust is so good that I want as much of it as possible.
In terms of side dishes, pot pie goes great with a simple side salad of spring mix, tomatoes, cucumbers, avocados, red onion, feta, and Italian dressing. The lightness of the greens helps balance the richness of the pie.Print
The BEST Curried Beef Pot Pie
A spicy and succulent Curried Beef Pot Pie seasoned with Jamaican curry powder and thyme.
- Prep Time: 45 minutes
- Cook Time: 2 hours and 15 minutes
- Total Time: 3 hours
- Yield: 6 servings 1x
- Category: Entree
- Cuisine: American
Pie Dough (makes two crusts)
- 2 1/2 cups all purpose flour
- 1 ¼ tsp kosher salt
- 6 tbsp unsalted butter, cubed
- ¾ cup Crisco vegetable shortening
- ½ to ¾ cup cold water (see note 1)
- 1 egg, beaten
- 1/4 tsp smoked paprika
- 1/4 tsp fresh thyme
- Freshly ground black pepper
Beef Stew Filling
- 1 tbsp vegetable oil
- 2lb of stew beef, cubed
- Kosher salt
- Freshly ground black pepper
- 1 shrimp maggi cube
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp cumin
- 2 tsp chili powder
- 2 tsp smoked paprika
- 1 tsp cayenne powder
- 1/2 tsp turmeric powder
- 1 3/4 tsp fresh thyme
- 2 tsp unsalted butter
- 1 large onion, diced
- 2 carrots, diced
- 5 cloves of garlic, minced
- 2 tbsp tomato paste
- 2 1/4 cups beef broth
- 3 tbsp all-purpose flour
- 1/4 cup heavy cream
- 1 tbsp Worcestershire sauce
- 1 tbsp and 1/4 tsp curry powder
- 2 bay leaves
- 1 Yukon Gold potato, diced
- 1 cup of frozen peas
- Mix flour and salt.
- Add butter and shortening to the flour mixture.
- Mix in water until dough comes together.
- Knead dough and separate into two flat discs.
- Cover and refrigerate dough for at least 2 hours.
Beef Stew Filling
- Preheat oven to 300 degrees.
- Season the stew beef with salt, pepper, 1/2 of the maggi cube, 1/2 tsp thyme, 1/2 tsp turmeric powder, and tsp each garlic powder, onion powder, cumin, chili powder, smoked paprika, and cayenne powder.
- In a dutch oven, heat the olive oil over medium high heat.
- Sear the seasoned beef and set aside.
- Add butter and sauté onion and carrots with a pinch of salt for about 5 minutes, until onions are translucent and carrots have softened.
- Add garlic and 1/2 tsp thyme. Sauté for about 1 minute.
- Add 2 tbsp tomato paste and 1/4 of the maggi cube. Stir and let the mixture caramelize.
- Deglaze the pot with ½ cup beef broth and add flour. Stir mixture until the flour is well incorporated and you have a gravy.
- Add remaining beef broth, heavy cream, Worcestershire sauce, tbsp curry powder, 1/2 tsp smoked paprika, and bay leaves to the pot.
- Once the mixture begins to simmer, return the beef to the pot.
- Cover the pot and transfer it to oven. Cook until beef is tender, about 1 hour.
- While the stew is cooking, boil water with some salt. Cook the potato until tender.
- Once the beef is tender, remove the pot from the oven.
- Stir in potato, cup of frozen peas, and 1/4 tsp each of thyme, curry powder, and smoked paprika.
- Simmer the stew on the stove top on medium low heat for about 5 minutes. Taste for seasoning and add remaining 1/4 maggi cube if more salt is needed. Turn off the heat and set aside.
Curried Beef Pot Pie (Putting It All Together)
- Preheat the oven to 425 degrees.
- Beat an egg with a bit of water and a pinch of salt to make a egg wash.
- Remove pie dough from refrigerator. Roll out the two discs of dough into two pie crusts (see note 2).
- Place one of the pie crusts into the bottom of a buttered pie plate. Brush with egg wash.
- Place beef stew filling on top of the bottom pie crust.
- Place the second pie crust on top of the beef stew filling. Seal the edges of the crust with a fork and slice three slits into the middle of the crust.
- Brush the top crust with the egg wash.
- Season with salt, pepper, thyme and smoked paprika.
- Transfer the pie to the oven and bake until crust is golden brown, about 32-38 minutes.
- Remove the pie from the oven and let cool for 15 minutes.
- Add water little by little until the dough comes together. You want it moist enough to shape but not wet and sticky. The last time I made this dough, I needed about a cup of water total.
- When rolling out dough, I like to cover the dough with foil/plastic wrap and then roll the rolling pin over it. This prevents the dough from sticking to the rolling pin.
Keywords: curried beef pot pie, comfort food, American cuisine, Caribbean cuisine
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