Curried Beef Pot Pie

This is an extremely easy pot pie recipe and yet it's full of wonderful flavours from the curry spices which makes an ideal evening meal for a lazy, chilly evening.

Curried Beef Pot Pie Recipe

(Adapted from The Good Housekeeping Step-by-Step Cookbook)

Ingredients

1 pound lean boneless beef chunk, cut into 1/2 inch cubes

3 tsp olive or vegetable oil

1 garlic clove, minced

2 tbsp curry powder

2 medium carrots, sliced

1 medium onion, diced

1 beef-flavour bouillon cube or envelope

3/4 tsp salt

1 tbsp cornstarch

10 ounces frozen peas

Ready-rolled puff pastry

1 egg yolk, light beaten

Method

1. Pat beef dry with paper towels. In 10-inch nonstick skillet, heat 2 tsp oil over medium-high heat; add beef and cook until browned on all sides. Stir in garlic and curry powder; cook 1 minute longer. With slotted spoon, transfer beef mixture to bowl. In same skillet, heat remaining 1 tsp oil; add carrots and onion and cook 10 minutes, or until browned.
2. Add beef, bouillon, salt, and 1 1/4 cups water; heat to boiling over high heat. Reduce heat to low; cover and simmer 1 hour. In cup, mix cornstarch and 1/4 cup water; gradually add to skillet. Cook over high heat, stirring until mixture thickens; boil 1 minute. Stir in peas; remove from heat.
3. Preheat oven to 220C.
4. Spoon filling into a large pie plate or 6 individual ramekins.
5. Shape the puff pastry into size that fit the pie plate or ramekins and plate the pastry onto of it.
6. Lightly brush the pastry surface with egg wash.
7. Bake in oven for 10-15 minutes or until pastry is puffed and golden brown.