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.