This makes two pies…one for now, one for later or if really, really hungary……

You can make it with whatever meat you like. You will need:

 

• 2 lbs. meat, boneless,
• 2 tbsp. MILD curry paste
• 2 tbsp. vegetable oil
• 1 large onion, thinly sliced
• 4 cloves minced garlic
• 1 tbsp. fresh minced ginger
• 3 cups sodium reduced beef stock
• 2 red peppers, chopped
• 1 seeded and minced jalapeno pepper
• 1 lb. yukon gold potatoes, peeled and cubed
• 2/3 cup flour
• 2 boxes frozen deep dish pie shells, thawed (oh, go ahead and cheat a little)

 

The day before, place the meat (cut into 1 inch cubes) in a large bowl and add the curry paste. Stir well to cover and leave in the fridge overnight.

Next day, in a large frypan, heat the oil on medium heat. Brown the meat in batches and remove to a plate. Add the onion, garlic, ginger and 1/2 cup of beef stock and cook for about 5 minutes until softened. Add the peppers and cook a further 2 minutes.

Add the meat to the saucepan and add the remaining stock and potatoes. Bring to a boil. Now reduce the heat and cook for 30 minutes until tender.

Preheat oven to 375 degrees. Whisk flour and 1 cup of water until smooth. Drizzle into meat mixture and bring to a simmer and cook, stirring continually for about 5 minutes until thickened. Let cool but stir from time to time.

Place the two thawed pie shells on a baking tray and divide the filling evenly. Now roll out the top pastry and cut into 3 inch circles. Place the circles by laying them flat on the bottom shelf of the oven. Bake for about 30 minutes.

When serving, place a circle of the pastry on top. Looks great and tastes even better.