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Massaman beef pie with crushed potato topping
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Prep Time:
20 minutes
Cook Time:
100 minutes
Total Time:
120 minutes
Make a flavorful massaman beef pie with potatoes and chili for a satisfying meal for a group.
Ingredients:
  • 36.40 gm peanut oil
  • 1kg diced beef
  • 1 brown onion, halved, cut into thick wedges
  • 2 large carrots, thickly sliced diagonally
  • 1 star anise
  • 175.00 gm massaman curry paste
  • 255.00 gm beef stock
  • 400ml can coconut milk
  • 48.80 gm fish sauce
  • 21.00 gm lime juice
  • 800g red delight potatoes, unpeeled
  • 165.00 ml fresh coriander sprigs
  • 40.00 ml roasted unsalted peanuts, chopped
  • 1 long red chilli, thinly sliced
  • 20.00 ml fried shallots
Instructions:
  • In a large frying pan over medium heat, heat half of the oil. Brown the beef in batches for 5 minutes. Transfer to a heatproof bowl.
  • Place onion, carrot, and star anise in a pan. Sauté and stir for 5 minutes until onion softens. Mix in curry paste and cook for another minute. Add beef, stock, and coconut milk to the pan. Simmer until beef is tender, about 1 hour. Remove from heat, discard star anise, then stir in sugar, fish sauce, and lime juice. Rest for 10 minutes before serving.
  • Place the potato in a large saucepan, cover with cold water, and bring to a boil over high heat. Cook for 25 minutes until tender, then drain. Return the potato to the pan over low heat and cook for 2 minutes until dry. Add the remaining oil, toss to combine, and roughly crush the potato. Season with salt and pepper.
  • Preheat your oven to 220C/200C fan-forced. Spread the beef mixture in a 4cm-deep (8-cup-capacity) baking dish. Cover with the potato mixture and bake for 20 minutes until the potato is golden and crispy. Let it rest for 10 minutes before serving with coriander, peanuts, chili, and fried shallots on top.

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