The BEST Curried Beef Pot Pie

A spicy and succulent Curried Beef Pot Pie seasoned with Jamaican curry powder and thyme.

  • Author: The Diasporic Dish
  • 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


Pie Crust

  1. Mix flour and salt.
  2. Add butter and shortening to the flour mixture.making the pot pie dough
  3. Mix in water until dough comes together. kneaded pie dough
  4. Knead dough and separate into two flat discs.
  5. Cover and refrigerate dough for at least 2 hours.

Beef Stew Filling

  1. Preheat oven to 300 degrees.
  2. 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.
  3. In a dutch oven, heat the olive oil over medium high heat.
  4. Sear the seasoned beef and set aside. searing the beef
  5. Add butter and sauté onion and carrots with a pinch of salt for about 5 minutes, until onions are translucent and carrots have softened.
  6. Add garlic and 1/2 tsp thyme. Sauté for about 1 minute.
  7. Add 2 tbsp tomato paste and 1/4 of the maggi cube. Stir and let the mixture caramelize.
  8. Deglaze the pot with ½ cup beef broth and add flour. Stir mixture until the flour is well incorporated and you have a gravy.
  9. Add remaining beef broth, heavy cream, Worcestershire sauce, tbsp curry powder, 1/2 tsp smoked paprika, and bay leaves to the pot.
  10. Once the mixture begins to simmer, return the beef to the pot. beef simmering in pot
  11. Cover the pot and transfer it to oven. Cook until beef is tender, about 1 hour.
  12. While the stew is cooking, boil water with some salt. Cook the potato until tender.
  13. Once the beef is tender, remove the pot from the oven.
  14. Stir in potato, cup of frozen peas, and 1/4 tsp each of thyme, curry powder, and smoked paprika. curried beef pot pie filling
  15. 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)

  1. Preheat the oven to 425 degrees.
  2. Beat an egg with a bit of water and a pinch of salt to make a egg wash.
  3. Remove pie dough from refrigerator. Roll out the two discs of dough into two pie crusts (see note 2).
  4. Place one of the pie crusts into the bottom of a buttered pie plate. Brush with egg wash.
  5. Place beef stew filling on top of the bottom pie crust.
  6. 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. 
  7. Brush the top crust with the egg wash. 
  8. Season with salt, pepper, thyme and smoked paprika. curried beef pot pie ready for the oven
  9. Transfer the pie to the oven and bake until crust is golden brown, about 32-38 minutes.
  10. Remove the pie from the oven and let cool for 15 minutes.



  1. 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.
  2. 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