Bobotie Pot Pie with Flaky Crust

A comforting South African-inspired pot pie featuring a flavorful Bobotie filling with mixed vegetables in a savory gravy, topped with a flaky pastry crust.

Prep Time

25 minutes

Total Time

1 hour 10 minutes

Calories

645 kcal

Difficulty

Medium

Equipment

3 items

Cost

£1.83/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

British

Mood:

Comfort Food

Ingredients

Servings

1lbGround Beef(Lean ground beef)

£4.00

1mediumOnion(Chopped)

£0.40

1mediumCarrot(Diced)

£0.15

1stalkCelery Stalk(Diced)

£0.20

2clovesGarlic(Minced)

£0.10

2tablespoonsCurry Powder(Mild or medium curry powder)

£0.25

0.5teaspoonTurmeric

£0.10

1teaspoonGround Coriander

£0.15

0.5teaspoonGaram Masala

£0.20

0.5cupDried Apricots(Chopped)

£0.75

0.3cupRaisins or Sultanas

£0.25

2tablespoonsChutney(Mango or apricot chutney)

£0.30

1cupBeef Broth(Low sodium)

£0.50

0.5cupMilk(Whole milk)

£0.20

1Egg(Beaten)

£0.25

1Bay Leaf

£0.05

to tasteSalt

to tasteBlack Pepper

1cupFrozen Mixed Vegetables(Peas, carrots, corn, etc.)

£0.40

1box (2 crusts)Flaky Pie Crust(Refrigerated or homemade)

£2.50

1Egg(For egg wash)

£0.25

1teaspoonWater(For egg wash)

Total Cost

£11.00

£1.83 per serving

Instructions

1.
Preheat oven to 375°F (190°C).
2.
In a large skillet, brown the ground beef over medium-high heat. Drain any excess fat.
3.
Add the chopped onion, diced carrot, and celery to the skillet and cook until softened, about 5-7 minutes.
4.
Stir in the minced garlic, curry powder, turmeric, ground coriander, and garam masala. Cook for 1 minute more, until fragrant.
5.
Add the dried apricots, raisins (or sultanas), chutney, bay leaf, salt, and pepper to the skillet. Mix well.
6.
Pour in the beef broth and bring to a simmer. Reduce heat and cook for 15 minutes, allowing the sauce to thicken slightly. Remove the bay leaf.
7.
Stir in the frozen mixed vegetables and cook for another 5 minutes.
8.
In a small bowl, whisk together the milk and beaten egg. Pour this mixture into the skillet and stir until combined. This will help bind the Bobotie filling.
9.
Transfer the Bobotie mixture to a 9-inch pie dish or individual ramekins.
10.
Top the pie dish with the flaky pie crust, gently pressing the edges to seal. Cut vents in the crust to allow steam to escape.
11.
In a small bowl, whisk together the egg and water to create an egg wash. Brush the egg wash over the top of the pie crust for a golden-brown finish.
12.
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
13.
Let the pot pie cool for a few minutes before serving.

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My Notes

Nutrition Information

Nutrition per serving (280g)

645 kcal / 2698 kJ

Carbs

45g

17% of RDA

Fat

40g

57% of RDA

Protein

28g

56% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

17 g

19% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

For a richer flavor, use beef stock instead of beef broth.

Add a teaspoon of lemon juice to the filling for a brighter flavor.

If the crust starts to brown too quickly, cover it with foil during the last 10-15 minutes of baking.

For a vegetarian version, substitute the ground beef with cooked lentils or a vegetarian ground meat substitute.

Spice level can be adjusted by varying the amount of curry powder.

You can assemble the pot pie ahead of time and refrigerate it (unbaked) for up to 24 hours. Add 5-10 minutes to the baking time if baking from cold.

Cooking Equipment

Oven

Large Skillet

9-inch Pie Dish or Individual Ramekins

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, use beef stock instead of beef broth.

Add a teaspoon of lemon juice to the filling for a brighter flavor.

If the crust starts to brown too quickly, cover it with foil during the last 10-15 minutes of baking.

For a vegetarian version, substitute the ground beef with cooked lentils or a vegetarian ground meat substitute.

Spice level can be adjusted by varying the amount of curry powder.

You can assemble the pot pie ahead of time and refrigerate it (unbaked) for up to 24 hours. Add 5-10 minutes to the baking time if baking from cold.

Bobotie Pot Pie with Flaky Crust

Ingredients

Instructions