Jamaican Inspired “Beef Patty” Pot Pie

This is the best pot pie you will ever taste!  I have always loved beef patties, and in Louisiana our version is called the Natchitoches Meat Pie.  Its reminiscent of the Jamaican version, minus the signature yellow color and curry flavor.

This recipe was a simplified adaptation of a recipe found here:Food Queen.

Just grab two premade pie crusts, tear into pieces and place in a food processor. Add curry and turmeric powder and pulse.  Place in refrigerator, until your ready to roll into two crusts. SO EASY

Next Peel two potatoes, cut into peices and boil until fork tender.  While potatoes are boiling, brown 1lb of ground beef (I used grass-fed lean GB) and drain.  Add all veggies, bayleaf and sauté until slightly tender. Add seasonings,herbs, and 3 tbsp of flour and sauté for additional 2mins.

 Add stock, potatoes and simmer until thickened to a gravy consistency. 

Next devide pie crust dough into 2 balls and roll into two pie crusts. Place bottom crust into pie pan and trim edges. Add meat mixture(removing bayleaves), and cover with top crust. Make sure to cut a vent, & trim/crimp edges.  Place onto a jellyroll pan (to catch spillage) into a preheated 400degree oven for 30mins. ENJOY! 

I served this dish with fresh tossed salad and homemade greek yogurt dressing!  YUM

5.0 from 1 reviews

Jamaican Beef Patty Pot Pie

 

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Prep time

30 mins

Cook time

20 mins

Total time

50 mins

 

This flavorful adaptation of Jamiacan Beed Patty is approved by adults and children!

Author: Mom's Saving Grace

Recipe type: Dinner

Cuisine: Jamaican Hybrid

Serves: 8 servings

Ingredients

• Ingredients
• Pastry
• 1 box of premade pie crust
• 2 tsp of Curry
• 2 tsp of Turmeric (more if needed increase color)
• Filling
• 1½ pounds of very lean ground beef or turkey
• 1 medium onion, chopped
• 1 medium bell pepper, chopped
• 1 celery stalks, chopped
• 1 cup mixed vegetables
• 2 medium yukon gold potatoes, cubed
• 3 garlic cloves, or 1 tablespoon garlic, minced fine
• 2 tablespoons curry powder
• 5 sprigs fresh thyme, leaves removed and chopped
• 2 Bay leaves
• 1½ teaspoons jerk seasoning
• 2 teaspoons salt
• 3 tablespoons flour
• 3 cups chicken stock or beef stock
• 1 tablespoon milk or cream
• 1 egg, beaten

Instructions

1. Add pie crusts to food processor with 2 tsp of Curry, 2 tsp of Turmeric. Pulse until well blended. Remove from processor and knead. Wrap in plastic wrap and place in refrigerator
2. Peel, and cut potatoes, boil until fork tender, drain set aside
3. Brown Ground Beef, Drain
4. Add chopped vegetables and sauté until tender
5. Add seasonings, herbs, and flour, sauté 2 mins
6. Add 3 cups of stock, and boiled potatoes, simmer until gravy consistency
7. Separate pie crust dough into two parts, roll out pie crusts. Place bottom crust into pie pan.
8. Add meat mixture, top with pie crust, cut vent and trim/crimp edges
9. Back in a 400F oven for 20-30mins (until lightly brown and crust is flaky)

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