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Two curry beef pot pies in small skillets and a plate with a serving of the beef pot pie
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5 from 1 vote

Spicy Curry Beef Pot Pie with Potatoes

A fusion of a European meat pie and West-Indian beef curry our Spicy Curry Beef Pot Pie with Potatoes is the ultimate comfort food on a cold or rainy day. A combination of scotch bonnets and curry powder excite the palette while the tender beef and flakey crust make for the ultimate mouth feel. The best part is that it can be make in one skillet or separated into individual portions. 
Prep Time30 mins
Cook Time1 hr 15 mins
Course: food and drink, Main
Cuisine: Caribbean, Fusion, north american, West Indian
Keyword: Beef Curry Recipes, Beef Pot Pie, Pot Pie Recipe
Author: Chef Sous Chef


  • Pastry
  • 1 cup all-purpose flour
  • ¼ tsp salt
  • ½ cup cold butter grated than frozen
  • ¼ cup ice water
  • Filling
  • 1 lb beef chuck cut into small cubes
  • 2 red potatoes small diced (1.5 cups/250g
  • ½ onion small diced (1 cup/125g)
  • 2 carrots small diced (1 cup/150g)
  • 2 stalks celery small diced (1 cup/150g)
  • 1 scotch bonnet pepper diced
  • 2 cloves garlic minced
  • 1 tbsp fresh thyme
  • 1 tbsp tomato paste
  • 2 cups beef stock
  • 1 tbsp + 3 tbsp Carribean curry powder
  • ½ tsp salt
  • ¼ tsp garam masala
  • ¼ tsp black pepper
  • 1 tbsp + 3 tbsp flour


  • No. 1 | In a medium sized bowl, mix together 1 cup of flour and ¼ teaspoon of salt. Add the butter, and mix with a fork until it’s coated in flour. Add the water 1 tablespoon at a time and mix until it forms into a dough. Turn out onto a lightly floured surface and shape the dough into a 1 inch disc. Wrap and place in the fridge for at least 1 hour.
  • No. 2 | Preheat a skillet on medium high heat with 1 tablespoon of olive oil. In a small bowl, coat the beef with 1 tablespoon each of curry powder and flour. Once the oil in the pan begins to smoke, add half of the beef cubes, a few at a time, leaving space between them. Cook the beef until browned, about 2 minutes per side, then transfer to a bowl. Do the same with the second half of the beef.
  • No. 3 | Using the same skillet, add the potatoes, onions, carrots, and celery. Sauté the vegetables for 2-3 minutes, then add the scotch bonnet, garlic, thyme, remaining curry powder, garam masala, salt and pepper. Stir to coat the vegetables with the curry and continue to cook for an additional 2-3 minutes, until the curry becomes dark and fragrant. Add the browned beef back into the skillet and stir in the tomato paste and remaining flour. Once all the vegetables and beef are coated and the tomato paste becomes a deep brown colour, pour in the beef stock. Scrape any bits that have stuck to the bottom of the skillet and mix until well incorporated. Bring to a boil, then reduce heat to low and cook until thickened, about 20 minutes.
  • No. 4 | Preheat your oven to 400°.
  • No. 5 | Pull the dough out of the fridge about 5-10 minutes before rolling. On a lightly flour dusted surface, roll the dough out to about ⅛ inch thickness. Cut the dough slightly larger than the top of the skillet. Place the dough directly on top of the beef curry. Cut slits into the top to allow steam to escape. Optional: Make an egg wash by beating an egg with 1 tablespoon of water. Brush the dough with a light layer of the egg wash before placing in the oven.
  • No. 6 | Place the beef pot pie in the oven to bake for 30 minutes, or until the crust is golden brown. Allow to cool for 5-10 minutes before serving.


  • Make ahead: Both the dough and the curry filling can be made the day before. Reheat the filling before topping with the pie crust.
  • Serving vessels: The pot pie can be made in the same skillet that you cook everything in. Make sure to give the filling a good stir before topping with the dough. Alternatively, you can make individual pot pies in small skillets, ramekins, or french onion soup bowls. Fill each bowl with the hot filling then top with the dough.
  • Crust options: Shape and style the crust as desired. You can learn how to make a lattice top by clicking this link.