Massaman Beef Pot Pie with Mashed Potatoes

MKR: Massaman Beef Pot Pie with Mashed Potatoes

MKR: Massaman Beef Pot Pie with Mashed Potatoes

6 Serves 90 minutes prep 2 hours 15 minutes cook


Roasted cashew nuts and coriander, to garnish

6 long red chillies
2 bird’s-eye chillies
4 cardamom pods
1 garlic bulb, cloves separated
3 eschalots, skin on
2 cinnamon sticks
1 tbs ground cardamom
1 tbs salt
1 tbs ground nutmeg
1 tbs ground coriander
2 tbs cumin seeds, roasted
5 cloves
2 tsp coriander seeds, roasted
2cm-piece galangal, chopped
1 lemongrass stalk, white part only, chopped
1 tsp black peppercorns
2 tbs vegetable oil

1kg rump steak, cut into 2cm pieces
2 tbs vegetable oil
10 green cardamom seeds
2 cinnamon sticks
3 star anise
8 small eschalots
2½ tbs fish sauce
250ml (1 cup) chicken stock
1L (4 cups) coconut milk
5 new potatoes, peeled, cut into 2cm pieces
35g (¼ cup) unsalted roasted peanuts
1 large bunch Thai basil leaves
2 tbs palm sugar
1 tbs tamarind puré

250g plain flour, plus extra, to dust
125g butter, chilled, cut into cubes
1 egg yolk
1 egg, lightly beaten

800g potatoes, peeled, chopped
125ml (½ cup) coconut cream
Salt and pepper, to season


1. To make curry paste, place chillies, cardamom pods, garlic and eschalots on an oven tray in a single layer.
2. Place under a hot grill and cook, turning occasionally, for 15 minutes or until charred and tender. Cool slightly, then peel and deseed chillies. Squeeze garlic out of skins. Peel eschalots. Place all ingredients in a bowl.
3. Process remaining ingredients in a small food processor until finely chopped, then add roasted chilli mixture and process until a fine paste forms.
4. To make curry, preheat oven to 160C.
5. Place steak pieces in a bowl with curry paste. Using your hands, massage mixture into meat.
6. Heat oil in a large saucepan over medium heat. Add cardamom, cinnamon and star anise and stir-fry for 40 seconds. Add eschalots and fry for 3-4 minutes or until golden brown. Add beef mixture and cook, stirring, for 5 minutes or until fragrant.
7. Stir in fish sauce, chicken stock and 200ml of the coconut milk. Bring to the boil.
8. Reduce heat to a simmer. Transfer to oven and cook, covered, for 1 hour.
9. Add potatoes, peanuts, half the basil leaves and remaining coconut milk. Stir to combine and cook for a further 35-40 minutes or until potatoes are tender. Stir in palm sugar, tamarind puré and remaining basil.
10. To make pastry tops, increase oven to 200C and line an oven tray with baking paper. Process flour and butter in a food processor until mixture resembles fine crumbs. Add egg yolk and process until mixture just comes together and a ball forms. Shape dough into a disc and enclose in plastic wrap. Refrigerate for 30 minutes. Roll out dough on a lightly floured work surface until 4mm thick. Cut into 8cm rounds. Place on prepared tray and brush with egg.
11. Bake for 15 minutes or until crisp and golden.
12. To make mash, place potatoes in a saucepan of cold water, bring to the boil and cook for 15-20 minutes or until tender. Drain.
13. Pass potatoes through a ricer into a bowl. Add cream and beat with a wooden spoon to combine. Sea-son well.
14. Spoon curry into serving bowls and place on serving plates. Top with a pastry top. Spoon mash to the side and garnish with nuts and coriander to serve.


This recipe has been tested.