Beef Curry Pot Pie

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Enhance your meal with the bold addition of curry spice melange to this timeless beef pot pie recipe! Select your preferred veggies (e.g. sweet potato, spinach, corn, etc.) for the filling; if you have extra, enjoy a side of stir fry.

Also be sure to check out the chicken version of this recipe!

Ingredients

Pie Filling

• 2 lbs beef roast, cubed

• 1 cup peas & diced carrots

• 1 cup chopped onion

• 1 cup chopped celery

• 1 potato, chopped into small cubes

• 1 pepper, chopped

• 0.5 cups milk

• 3 tbsp flour

• 1 tbsp garlic salt

• 1 tbsp SPICEFIEND Curry Flavoured Spice Melange

• 1 tbsp parsley (optional)

Pie Crust

• 1 package puff pastry (one crust for the top, one crust for the bottom)

Instructions

1. Combine beef roast, garlic salt, and Curry Spice Melange in slow cooker. Cook at low for 2-3 hours or until tender. Keep drippings for use in curry sauce in Step 5.

2. Heat frying pan with 1 tbsp of cooking oil to medium heat

3. Fry chopped onions until onions turn translucent and soft

4. Add curry to frying pan and stir fry for 1 minute

5. Add drippings from slow cooker and milk to frying pan, stirring in to blend in with curry spice melange. Cook for 1 minute or until boiling, then add flour, stirring to ensure the flour mixes in and doesn't get lumpy

6. Add potatoes, peppers, celery, carrots and cook at medium-low until potatoes are cooked through

7. Add peas and parsley and cook for 5 minutes

8. While the filling is cooking, preheat oven per puff pastry package specifications and lay the bottom crust onto a pie pan

9. When filling is ready, pour as much filling as you can into the pie pan. Cover with the top pie crust and poke holes in the top crust to let air out

10. Bake per the package specifications until pie is golden brown

11. Remove from oven, let sit for 5 minutes, and enjoy!

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