Jamaican Beef Pot Pie
with garden vegetable salad / honey lime dressing

Name: Jamaican Beef Pot Pie
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 8 oz Puff pastry, defrosted; 1/2 Onions, medium and red, chopped; 2 cloves Garlic, chopped; 1 Hot peppers, small, seeded and diced (such as jalapeno or serrano; use more or less depending on your spice preference); 12 oz Peas and carrots, frozen, defrosted; 1 Tbsp Oil, cooking; 1 lb Beef, ground and lean; 1 cup Stock, any type; 1 Tbsp Tomato paste; 1 tsp Lemon juice; 1 Eggs; 2 tsp Water; 1 Tbsp Flour, all-purpose; 2 tsp Curry powder; 1 tsp Thyme, dried; 1 tsp Paprika; 1 tsp Chili powder; 3/4 tsp Allspice; 1/2 tsp Turmeric (opt); 1/2 tsp Salt; 1/4 tsp Black pepper; 1/2 Onions, medium and red, diced; 2 Bell peppers, any color, chopped; 8 oz Cucumbers, chopped; 1 tsp Lime zest; 2 Tbsp Lime juice; 1 1/2 Tbsp Honey; 2 Tbsp Oil, olive

Active: 20 Total: 45

Original GF Paleo Vegetarian

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

Metric

Servings:

Jamaican Beef Pot Pie:

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

Pot Pie Seasoning:

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

Garden Vegetable Salad:

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

Puff pastry - (If prepping right before cooking, get oven heating before continuing.) Thaw according to package instructions. (Can be done 1 day ahead)
Make seasoning mix - Combine flour, curry powder, thyme, paprika, chili powder, allspice, turmeric (if using), salt, and pepper. (Can be done up to 5 days ahead)
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)
Cucumbers - Prep as directed.
Peas and carrots - Run under warm water to defrost, then drain.
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

Heat oven to 400 F / 204 C degrees.
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.
Add ground beef and saute until cooked through, breaking it apart as it cooks, 5 to 6 minutes.
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.
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.
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.
Bake until the puff pastry is golden brown, 20 to 25 minutes. Allow pot pie to cool for 5 minutes before slicing.
Serve pot pie with salad on the side. Enjoy!

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