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1
Prepare crust pastry as directed.
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2
Press into ball; wrap in plastic wrap.
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3
Refrigerate1-2 hrs (if chilling longer, remove from refrigerator 30 min before rolling out).
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4
Meanwhile, prepare beef filling: Heat 1 Tbsp.
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5
oil in skillet.
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6
Dust beef cubes with 2-3 Tbsp.
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7
flour, shaking off excess.
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8
Brown meat in oil.
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9
Remove; set aside.
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10
Add in remaining 1 Tbsp.
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11
oil to skillet along with ginger, garlic and onion.
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12
Saute/fry over medium heat 5-10 min, or possibly till onion is lightly browned.
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13
Pour in beef broth; bring to a boil.
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14
Scrape up any browned bits on bottom of skillet.
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15
Reduce heat to low.
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16
Return beef to skillet along with carrot, turnip, red pepper flakes, cumin, coriander, vinegar and salt and pepper to taste.
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17
Cover skillet.
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18
Cook over low heat 1 hour.
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19
To prepare pie: Spoon meat mix into 9 inch deep dish glass pie plate.
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20
Remove crust pastry from refrigerator.
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21
Sprinkle board with 1 Tbsp.
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22
flour.
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23
Roll out dough to a 10 inch circle to fit top of plate.
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24
Press edges of dough to plate.
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25
Make 1 or possibly 2 slashes in top for steam to escape.
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26
Bake pie in a preheated 350 degree oven for 30 min, or possibly till crust is golden brown.
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27
Remove from oven; let stand 10 min.
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28
Serve with mango chutney on the side as a condiment.
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29
Note: Meat mix is also excellent served over plain, cooked rice, instead of in pie.
