Recipe
Beef Massaman Pie
A golden beef Massaman pie with tender meat, potatoes and peanuts in a rich coconut curry filling, finished with crisp pastry.
Ingredients
For the Massaman filling
To finish
Method
25 mins prep120 mins cook145 mins total
Pat the beef dry and season lightly. Heat the oil in a heavy-based casserole, brown the beef in batches, then transfer it to a plate.
Lower the heat and cook the onion for 5 minutes until softened. Add the garlic and Massaman curry paste, then stir for 1–2 minutes until fragrant.
Return the beef to the casserole and pour in the coconut milk and beef stock. Add the potatoes, fish sauce and brown sugar, then bring to a gentle simmer.
Cover and simmer gently for 1½ hours, stirring occasionally, until the beef is tender and the potatoes are cooked. Stir in the peanuts.
Remove the lid and simmer for a few minutes if needed until the sauce is thick enough to coat the beef. Taste and adjust the seasoning, then cool the filling completely.
Heat the oven to 200°C, 180°C fan or Gas 6. Spoon the cold filling into a 23cm pie dish and lay the pastry over the top, trimming the excess.
Press the pastry edge to seal, crimp or mark it with a fork, then cut a small steam hole in the centre. Brush with beaten egg.
Bake for 30–35 minutes until the pastry is puffed and deep golden. Rest for 10 minutes before serving.
Notes
Cool the filling completely before adding the pastry. A hot filling will soften the pastry and can leave the base soggy.
If the curry sauce is loose after cooking, simmer it uncovered for a few minutes before cooling so the pie filling is thick enough to slice.
Serve with steamed greens, cucumber salad or lime-dressed vegetables to cut through the richness.
About this recipe
This Beef Massaman Pie brings the gentle warmth of Thai Massaman curry to a classic British pie. The beef is simmered slowly with onion, garlic, curry paste, coconut milk and potatoes until tender, while peanuts add a little crunch to the rich sauce.
Cool the filling thoroughly before topping the pie so the pastry stays crisp and flaky. It is a generous centrepiece for six, served with steamed greens or a sharp, fresh salad to balance the creamy curry filling.
