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Curry Minced Beef Pot Pie


I'm so happy that I put my big girl pants on and got over my fear of pie dough. Ok, Kenji kicked my butt over the hump with his ridiculously easy pie dough recipe! It turned out better than I could have hoped and it made the perfect casing for a simple pot pie.

I used my standard shepherd's pie recipe and instead of topping it with mashed potatoes, I put them into dough lined ramekins to bake. Supper simple and guaranteed to be gone in 5 minutes flat!

Key Notes:
  • This recipe is very forgiving so don't stress too much about size of the carrots or celery
  • The key thing is to add enough flour to create a gravy in the pan when the beef stock is added
  • Reduce the gravy down until it all sticks to the meat. You DO NOT want the meat sitting in a bunch of liquid at the bottom of the pan
Ingredients:

1/2 recipe Easy Pie Dough Recipe from Serious Eats/ The Food Lab, rolled out 2 - 3 inches wider than pie plate or desired ramekin
1 T olive oil
1 lb ground beef
1 small onion finely chopped
1 carrot, cut into 1/4" cubes
1 celery stalk, cut into 1/4" cubes
1 small garlic cloves, minced or Microplaned
1 T plain flour
1 tsp tomato puree (I've been using tomato paste)
1 T butter, if no visible fat in the pan
1 can/ 14 oz beef stock
1 T Worcestershire sauce.
0.5 tsp bay leaf
1 tsp thyme, dried
1 tsp curry powder (optional)
Egg wash (1 egg, 1 T water, mixed well)

Procedure:
  1. Pre-heat oven to 350°F.
  2. Heat 1 tbsp oil in a large saucepan and fry the mince until browned - you may need to do this in batches depending on the size of your pan. Set aside as it browns. 
  3. Put the rest of the oil into the pan, add the vegetables and cook on a gentle heat until soft, about 20 mins. Veggies should not brown. Onions will become translucent, carrots and celery should still hold their shape.
  4. Add the garlic, flour and tomato purée & butter if needed, increase the heat and cook for a 3 mins, then return the beef to the pan. 
  5. Add beef stock, Worcestershire sauce and herbs. Bring to a simmer and cook, uncovered, for 45 mins. 
  6. In the meantime, line ramekins or pie dish with dough. Cover with plastic wrap to prevent drying.
  7. By this time the gravy should be thick and coating the meat. Check after about 30 mins - if a lot of liquid remains, increase the heat slightly to reduce the gravy a little. Add Curry powder if using. (Can be made the day before and kept in fridge until needed)
  8. Filled prepared pie dish or ramekins with filling.
  9. Fold over the excess dough to form the top. Or if you are fancy, trim the edges and roll out a top. Seal edges by pinching together.
  10. Apply egg wash (I dipped my fingers in the egg wash and applied to the top of the pie - no pastry brush available)
  11. Place on parchment lined sheet, bake for 40 minutes or until crust is brown and tasty looking.

Post cooking note:
These pot pies were so good that I'm buying these disposable pans so I can make and freeze! FYI a package of 6 of these tins at the grocery store is $3.50, on Amazon it's $10.99 for 40 pieces.



MontoPack Disposable 5" Aluminum Foil Tart/Pie Pans (40ct)






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