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).
- 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
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)
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.
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!