Beef Pot Pie

Directions

1. Prepare crust pastry as directed. Press into ball; wrap in plastic wrap. Refrigerate1-2 hrs (if chilling longer, remove from refrigerator 30 min before rolling out).
2. Meanwhile, prepare beef filling: Heat 1 Tbsp. oil in skillet. Dust beef cubes with 2-3 Tbsp. flour, shaking off excess. Brown meat in oil. Remove; set aside.
3. Add in remaining 1 Tbsp. oil to skillet along with ginger, garlic and onion. Saute/fry over medium heat 5-10 min, or possibly till onion is lightly browned. Pour in beef broth; bring to a boil. Scrape up any browned bits on bottom of skillet.
4. Reduce heat to low. Return beef to skillet along with carrot, turnip, red pepper flakes, cumin, coriander, vinegar and salt and pepper to taste. Cover skillet. Cook over low heat 1 hour.
5. To prepare pie: Spoon meat mix into 9 inch deep dish glass pie plate. Remove crust pastry from refrigerator. Sprinkle board with 1 Tbsp. flour. Roll out dough to a 10 inch circle to fit top of plate. Press edges of dough to plate. Make 1 or possibly 2 slashes in top for steam to escape.
6. Bake pie in a preheated 350 degree oven for 30 min, or possibly till crust is golden brown. Remove from oven; let stand 10 min. Serve with mango chutney on the side as a condiment. Yield 2 servings.
7. Note: Meat mix is also excellent served over plain, cooked rice, instead of in pie.