"Steak and curry, two of my favourite foods in a pie! It doesn’t get better than this for us steak and curry lovers. This is the perfect way to serve up a quick, tasty, family supper." -Kevin Dundon.
This recipe comes courtesy of The Raglan Road Cookbook: Inside America's Favorite Irish Pub by Kevin Dundon and Neil Cubley. Click here to purchase your own copy.
Preheat the over to 400 degrees F
Drizzle some oil into a saucepan over a high heat and add the beef strips. Cook for 4-5 minutes stirring occasionally until the beef is sealed (browned) all over, then season lightly with a little salt and pepper.
Next add in the sliced onions, garlic, chilli, carrots, leeks and turmeric. Allow them to cook quite gently until they are softened and glazed with the meat juices for about 4-5 minutes.
Squeeze in the tomato purée and curry paste and allow this mixture to coat the meat. This will give the curry a developed taste and flavour as well as helping with the formation of good colour.
Pour over the red wine and deglaze the pan, stirring the bottom to catch any remnants lingering there. Next, pour in the hot beef stock and allow this mixture to come to the boil. Reduce the heat and allow to simmer gently, covered with a lid, for another 40-50 minutes.
Grease a large pie dish and dust it with flour before lining it with the puff pastry. Keep some pastry aside to be used as the lid.
Fill the pastry-lined pie dish with the meat and brush the edges with the egg wash. Pop the top on the pie, then brush with the egg wash and pierce the centre.
Bake in a preheated oven for 20-25 minutes until the pastry is crisp and golden.
Remove from the oven and serve immediately with apple chutney and watercress leaves.