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.