Beef massaman pie
Prep time: 20 minsTotal time: 
Beef massaman pie
This flavour-packed, fuss-free dish uses a shortcut curry paste to create a fragrant pie in under 1 hour. Add a squeeze of lime to the filling for a fresh lift
Prep time: 20 minsTotal time: 
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Ingredients
- 1 tbsp neutral oil
- 1 x 500g pack 5% fat beef mince
- 300g maris piper potatoes, peeled and cut into small cubes
- 1 onion, diced
- 3 garlic cloves, finely crushed
- 2 x 77g pots Ice Kitchen Thai Massaman Curry Paste
- 1 x 400ml tin light coconut milk
- 200g fine green beans, trimmed and cut into thirds
- 1 x 320g sheet ready-rolled lighter puff pastry
- 1 egg, beaten
Step by step
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Preheat the oven to 200°C, fan 180°C, gas 6. Heat the oil in an ovenproof frying pan (about 28cm diameter) over a mediumhigh heat. Add the beef mince and cook, breaking it up with a wooden spoon, until just browned (about 5 minutes). Add the potatoes, onion and garlic, then cook for a further 3-4 minutes, stirring regularly. Stir in the curry paste and cook for 1 minute before pouring in the coconut milk. Stir to combine, reduce the heat to low and simmer for 10-15 minutes until the coconut milk has reduced and the potatoes are tender.
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Stir through the green beans, then turn off the heat and leave to cool for 5 minutes. If your pan isn’t ovenproof, transfer the curried filling to an oven or pie dish. Unroll the pastry and drape over the filling. Trim the excess pastry and tuck in the edges. Brush with beaten egg, cut 2-3 small slits in the top of the pastry to allow steam to escape, then bake for 25-30 minutes or until the pastry is golden brown. Leave to stand for a few minutes before serving.
