Jamaican Beef Pot Pie
with garden vegetable salad / honey lime dressing
Tonight's meal was inspired by Jamaican beef patties - small hand pies filled with ground meat and warming spices. We've incorporated those flavors into a weeknight-friendly pot pie, perfect for chilly nights. Beef patties are traditionally spicy, so we've included a cool veggie salad to help tame the heat (you can also omit the hot pepper if you'd like a milder filling).
Ingredients
- Puff pastry - 8 oz , defrosted
- Onions, medium and red - 1/2 , chopped
- Garlic - 2 cloves , chopped
- Hot peppers, small - 1 , seeded and diced (such as jalapeno or serrano; use more or less depending on your spice preference)
- Peas and carrots, frozen - 12 oz , defrosted
- Oil, cooking - 1 Tbsp
- Beef, ground and lean - 1 lb
- Stock, any type - 1 cup
- Tomato paste - 1 Tbsp
- Lemon juice - 1 tsp
- Eggs - 1
- Water - 2 tsp
- Flour, all-purpose - 1 Tbsp
- Curry powder - 2 tsp
- Thyme, dried - 1 tsp
- Paprika - 1 tsp
- Chili powder - 1 tsp
- Allspice - 3/4 tsp
- Turmeric (opt) - 1/2 tsp
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Onions, medium and red - 1/2 , diced
- Bell peppers, any color - 2 , chopped
- Cucumbers - 8 oz , chopped
- Lime zest - 1 tsp
- Lime juice - 2 Tbsp
- Honey - 1 1/2 Tbsp
- Oil, olive - 2 Tbsp
Prep
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Puff pastry - Thaw according to package instructions. (Can be done 1 day ahead)
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Make seasoning mix - (If prepping right before cooking, get oven heating before continuing.) Combine flour, curry powder, thyme, paprika, chili powder, allspice, turmeric (if using), salt, and pepper. (Can be done up to 5 days ahead)
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Onions (for pot pie and salad) / Garlic / Hot peppers / Bell peppers - Prep as directed and store separately. (Can be done up to 5 days ahead)
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Cucumbers - Prep as directed.
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Peas and carrots - Run under warm water to defrost, then drain.
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Make salad - Zest the limes. In a serving or mixing bowl, whisk together lime juice, honey, and olive oil. Toss bell peppers, onions, cucumbers, and lime zest with dressing. Season to taste with some salt and pepper.
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Make
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Heat oven to 400 F / 204 C degrees.
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Heat an oven-safe skillet with cooking oil over medium heat (alternatively, use any large skillet and transfer the filling to a baking dish before topping with pastry.) Add onions, garlic, and hot peppers with a pinch of salt and saute until vegetables begin to soften, 2 to 3 minutes.
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Add ground beef and saute until cooked through, breaking it apart as it cooks, 5 to 6 minutes.
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Add spice mix and stir until no dry spots remain. Stir in stock and tomato paste and bring to a simmer. Simmer until mixture thickens, 3 to 4 minutes. Stir in peas and carrots and cook about 2 minutes more to heat everything through. Remove from heat and stir in lemon juice. Taste and season with some salt and pepper if needed.
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Stretch the puff pastry over the filling. Use a fork to tuck the edges of the pastry down around the sides of the pot pie filling.
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Whisk together the egg and water and brush it over the puff pastry. Make a few slits with a knife in the pastry to let heat release.
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Bake until the puff pastry is golden brown, 20 to 25 minutes. Allow pot pie to cool for 5 minutes before slicing.
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Serve pot pie with salad on the side. Enjoy!
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