Lamb, Beef or Pork Pot Pie

This makes two pies…one for now, one for later or if really, really hungary……

You can make it with whatever meat you like. You will need:


  • 2 lbs. meat, boneless,
  • 2 tbsp. MILD curry paste
  • 2 tbsp. vegetable oil
  • 1 large onion, thinly sliced
  • 4 cloves minced garlic
  • 1 tbsp. fresh minced ginger
  • 3 cups sodium reduced beef stock
  • 2 red peppers, chopped
  • 1 seeded and minced jalapeno pepper
  • 1 lb. yukon gold potatoes, peeled and cubed
  • 2/3 cup flour
  • 2 boxes frozen deep dish pie shells, thawed (oh, go ahead and cheat a little)


The day before, place the meat (cut into 1 inch cubes) in a large bowl and add the curry paste. Stir well to cover and leave in the fridge overnight.

Next day, in a large frypan, heat the oil on medium heat. Brown the meat in batches and remove to a plate. Add the onion, garlic, ginger and 1/2 cup of beef stock and cook for about 5 minutes until softened. Add the peppers and cook a further 2 minutes.

Add the meat to the saucepan and add the remaining stock and potatoes. Bring to a boil. Now reduce the heat and cook for 30 minutes until tender.

Preheat oven to 375 degrees. Whisk flour and 1 cup of water until smooth. Drizzle into meat mixture and bring to a simmer and cook, stirring continually for about 5 minutes until thickened. Let cool but stir from time to time.

Place the two thawed pie shells on a baking tray and divide the filling evenly. Now roll out the top pastry and cut into 3 inch circles. Place the circles by laying them flat on the bottom shelf of the oven. Bake for about 30 minutes.

When serving, place a circle of the pastry on top. Looks great and tastes even better.


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