Nothing says comfort food like pot pie. This dish is everything you want on a cool fall day.
I made this up at the cottage this weekend and it was the perfect way to warm up after a long walk.
For maximum effect, I recommend eating this curled up in a reading nook by a well-stoked fire.
This recipe brings a little flare to the pot pie with the addition of Madras curry, mango chutney and golden raisins. The result is a toothsome meal that has some welcome kick and a touch of sweetness.
Aside from the fantastic flavour, I like this dish because it doesn’t leave you with a mountain of dishes afterward and doesn’t require much hands-on cooking time. All you need is the pot you’ll use to make the stew and a baking dish (or ramekins if you’re opting for individual servings). The stew takes around 40 minutes to come together on the stove to allow the gravy to get nice and thick and allow the flavours to develop – just the right amount of time to build a fire and get through a chapter of your current book.
Bonus: using frozen puff pastry saves you the hassle of having to make your own dough from scratch and gives you a deliciously flaky topping.
This dish is the perfect antidote to cold weather. It can be prepared in one 9 x 13 baking dish or in 4 to 6 individual pot pie dishes. If you're opting to make individual servings, you might want to have additional puff pastry on hand.
- 2 lbs beef chuck or blade roast cut into 1 inch (2.5 cm) pieces
- Salt and freshly ground black pepper
- 1 tbsp canola oil
- 2 cups diced onion
- 1 tbsp chopped garlic
- 2 tbsp Madras curry paste
- 1 tsp garam masala
- ¼ cup all-purpose flour
- 3 cups sodium-free beef stock
- 2 tbsp Indian mango chutney
- 1 tbsp balsamic vinegar
- 1½ cups diced carrot ½ inch (1 cm) dice
- 1½ cups diced Yukon gold potato ½ inch (1 cm) dice
- ¼ cup golden raisins
- ¼ cup chopped Italian parsley
- 8 oz frozen butter puff pastry sheet defrosted
- 1 egg yolk beaten with 1 tbsp cream
Season beef well with salt and pepper. Heat oil in a large Dutch oven or heavy pot over high heat. Working in batches, sear beef for 6 minutes, turning, or until browned all over. Remove to a plate and reserve.
Add onion and sauté for 5 minutes over medium-low heat or until lightly golden. Add garlic, curry paste and garam masala and sauté for 1 minute or until fragrant. Return beef to pot and stir to combine. Sprinkle flour over everything in pot and sauté for 1 minute or until everything is well coated. Pour in beef stock, scraping bottom to incorporate any browned bits, and bring to a boil. Cover pot, turn to a gentle simmer and cook for 25 minutes or until beef is tender. Add chutney, vinegar, carrot, potato and raisins and simmer for 15 minutes longer or until vegetables are tender and gravy is thick. Adjust seasoning to taste. Let cool. Stir in chopped parsley. (Stew can be assembled up to 2 days ahead, but rewarm to room temperature before proceeding with recipe.)
Heat oven to 375°F (190°C). Transfer stew mixture into a 6- to 8-cup (1.5- to 2-L) baking dish or use 4 to 6 individual pot pie dishes. Drape pastry over filling (stretch it slightly as needed), and loosely fold edges to get all the pastry inside the edge of the dish. Lift the pastry edge and moisten the edge of the dish with a little egg wash to adhere pastry. Brush top of pastry with egg wash and cut a few vents. Bake for 35 minutes or until pastry is golden and filling is bubbling.
Recipe from: Mott, Eshun. "Curried Beef Pot Pie." Food & Drink. Holiday 2016.