Jamaican Beef Patty Pot Pie
This Jamaican beef patty pot pie transforms the bold flavors of classic Jamaican beef patties into a hearty family-style baked dish with a flaky curry-spiced crust. The savory filling combines ground beef, Scotch bonnet peppers, thyme, allspice, and aromatics simmered in a rich, seasoned sauce for deep Caribbean flavor in every bite. Topped with a golden turmeric-tinted pastry lid, this comforting Jamaican-inspired pot pie delivers the signature taste of beef patties in a shareable oven-baked format.
Tasty Team
Total Time
3 hr 25 min
3 hr 25 min
Prep Time
15 minutes
15 min
Cook Time
1 hr 45 min
1 hr 45 min
Total Time
3 hr 25 min
3 hr 25 min
Prep Time
15 minutes
15 min
Cook Time
1 hr 45 min
1 hr 45 min
Ingredients
for 8 servings
- 2 cups all-purpose flour, plus more for work surface
- 1 ½ tablespoons turmeric powder
- 1 ½ tablespoons sugar
- 3 tablespoons, plus 4 teaspoons curry powder, divided
- 2 ¾ teaspoons kosher salt, plus more to taste
- 15 tablespoons unsalted butter, very chilled and cut into 15 pieces, plus more for greasing
- ½ cup ice-cold water, or more as needed
- 1 tablespoon vegetable oil
- 2 lb 80/20 ground beef
- 2 teaspoons ground allspice
- 2 teaspoons chopped fresh thyme
- 1 teaspoon onion powder
- 2 cups chopped onion (from 1 large onion)
- 1 cup chopped carrot (from 1 medium carrot)
- 5 garlic cloves, minced
- 3 scallions, thinly sliced
- 3 Scotch bonnet peppers (more or less to taste), stemmed, seeded and minced
- 2 tablespoons worcestershire sauce
- 2 tablespoons browning sauce
- 1 tablespoon ketchup
- 1 tablespoon soy sauce
- 2 cups unsalted or lower-sodium beef stock
- ½ cup plain dry bread crumbs
Nutrition Info
- Calories 555
- Fat 24g
- Carbs 45g
- Fiber 3g
- Sugar 6g
- Protein 36g
Estimated values based on one serving size.
Preparation
- Place the flour, turmeric, sugar, 3 tablespoons of the curry powder, and 1¼ teaspoons of the salt in a food processor. Pulse until fully combined, about 5 pulses. Add the butter, and pulse until it has been cut into the flour and has formed pea-sized pieces, 10–12 pulses, gradually adding the ice-cold water in between the pulses. Pulse until the dough starts clumping and forming curds, about 6 pulses. If needed, pulse in up to ¼ cup additional water, 1 tablespoon at a time, until the dough holds its shape when pinched together.
- Dump the pie dough onto a work surface, and shape it into a 6-inch disk. Cover with plastic wrap, and chill in the refrigerator until firm and very cold, for at least 1 hour or up to 24 hours.
- Heat the vegetable oil in a large skillet over medium-high until shimmering, about 45 seconds. Add the ground beef, and cook, continuously breaking it up into small crumbles with a wooden spoon, until fully browned and no pink remains, 5–7 minutes. Add the allspice, thyme, onion powder, and remaining 4 teaspoons curry powder and 1½ teaspoons salt. Cook, tossing often, until the beef is fully coated and the spices are very fragrant, 3–4 minutes. Remove from heat. Using a slotted spoon, transfer the beef mixture to a plate, leaving as much of the curry-stained fat behind in the skillet as possible. Set the beef aside. (Do not wipe the skillet clean.)
- Return the skillet to medium-high heat. Add the onion and carrot, and toss to fully coat the vegetables in the skillet drippings. Cook, stirring occasionally, until the onion is translucent and the edges just start to brown, 7–8 minutes. Stir in the garlic, scallions, and Scotch bonnets. Cook, stirring occasionally, until very fragrant and softened, about 3 minutes.
- Return the cooked beef and any accumulated juices to the skillet. Cook over medium-high heat, tossing occasionally, for 2–3 minutes, until the beef comes back to temperature. Pour in the Worcestershire, browning sauce, ketchup, and soy sauce; stir the mixture to coat the beef and vegetables.
- Add the beef stock to the beef mixture, scraping up any browned bits that have stuck to the bottom of the skillet. Bring to a boil over high heat. Reduce the heat to medium-low to maintain a simmer. Simmer, undisturbed, until the liquid has reduced by about one-third, 10–12 minutes. Stir the bread crumbs into the mixture. Cook, stirring often, for 2–3 minutes, until the liquid has been almost entirely absorbed by the bread crumbs. Remove from heat, and let stand until slightly cooled, about 10 minutes.
- Preheat the oven to 375°F (190°C). Grease a 10-inch deep-dish pie dish or cast-iron skillet or a 2½-quart baking dish with butter. Spoon the beef mixture into the prepared dish, and spread into an even layer.
- Unwrap the dough on a flour-dusted work surface. Roll it out to a 12-to-13-inch round (or large enough to have about 2 inches overhang with your baking dish). Carefully place the dough over the beef mixture in the baking dish. Trim any torn or cracked edges, then fold about 1 inch of dough under itself to form a clean edge around the crust. Using a fork, crimp the edges of the pie crust, and press it into the lip of the baking dish. Using a paring knife, cut a few 2-inch-long slits in the center of the pie to let steam escape.
- Place the baking dish on a baking sheet, and transfer to the oven. Bake until the edges are golden brown and the crust is matte and set, 35–40 minutes. Remove from the oven, and let cool slightly, about 15 minutes. Slice and serve.
- Enjoy!
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