3 sheets frozen puff pastry, thawed
475g tub classic potato mash
1 egg, lightly beaten
1.5kg beef chuck steak, trimmed, cut into 3cm pieces
¼ cup olive oil
2 onions, halved, thinly sliced
½ cup massaman curry paste
1 cup beef stock
2 tablespoons fish sauce
2 tablespoons brown sugar
270ml can coconut milk
1 tablespoon lime juice
¼ cup plain flour
To make filling, toss beef with 1 tablespoon of the oil in a large bowl. Season with salt and pepper.
Heat a large, flameproof casserole dish (16-cup capacity) over a high heat. Add beef in three batches. Cook, turning occasionally, for about 3 minutes, or until browned. Remove.
Add the remaining oil and onions to dish over a medium heat. Cook, stirring occasionally, until soft. Add paste. Cook, stirring for 1 minute.
Add stock, sauce and sugar. Return beef. Mix well. Bring to boil. Cover with lid.
Gently boil, stirring twice during cooking, for 1 hour. Remove lid. Gently boil, stirring ever 10 minutes, for a further 30 minutes, or until beef is tender.
Stir in milk and juice. Blend flour with ¼ cup water. Add to dish. Return to boil, stirring, for about 10 minutes, or until thick. Transfer to a heatproof bowl. Stand for 20 minutes. Refrigerate, covered, until cold.
Grease a 25cm round x 5cm deep cake pan.
Place two pastry sheets on top of each other at different angles to form a star. Roll out large enough to line base and up side of pan. Lift and press into pan. Trim edge. Use trimmings to cover any gaps. Spoon in filling.
Heat potato in a microwave according to instructions on packet for 1 minute only. Stir until smooth. Spread over filling.
Roll out remaining pastry sheet until large enough to cover pie. Place over potato. Trim. Twist pastry edge to seal. Cut a small cross in the centre. Brush top with egg.
Cook in a very hot oven (220C) for 25 minutes. Reduce temperature to hot (200C). Cook for a further 20 minutes, covering with foil if over-browning, or until pastry is golden brown. Remove. Stand for 15 minutes before removing from pan.
Using a serrated knife, cut pie into wedges.
TIP! You will need about 1.3kg trimmed beef chuck. Filling can be made up to two days ahead. Keep refrigerated until ready to assemble pie. We used a Benzer 25cm cake pan, available from Victoria’s Basement online or in store.