Family Curried Beef Pot Pie

• 2 tablespoons olive oilolive-oil
• 1 large onion, cut into 1/4-inch diceonion
• 1 tablespoon minced garlicgarlic
• 1 tablespoon minced fresh gingerginger
• 2 tablespoons curry powdercurry
• 3 tablespoons all-purpose flourflour
• 1 cup diced (1 inch) carrotscarrot
• 1 cup diced (1/2 inch) peeled potatoespotato
• 3 cups beef brothbeef-broth
• 2 cinnamon sticks, 3 inches longcinnamon
• 2 tablespoons chopped mango chutneymango-chutney
• 1/2 cup golden raisins
• 1/2 cup frozen peas, thawedpeas
• 1 tomato, cut into 1/2-inch dicetomato
• 1/4 cup chopped flat-leaf parsleyparsley
• 2 cups diced (1/2 inch) leftover roast beef
• Salt and pepper, to tastesalt-and-pepper
• 1 sheet frozen puff pastry, thawed

1. 011. Heat the oil in a large, heavy pot over low heat. Add the onion and cook, stirring, 8 minutes. Add the garlic, ginger, curry powder and flour; cook, stirring constantly, 2 minutes.
2. 022. Add the carrots, potatoes, broth and cinnamon sticks; simmer, partially covered, 20 minutes. Add the chutney, raisins, peas, tomato, parsley, beef, salt and pepper; cook 5 minutes more.
3. 033. Place the mixture in a 1 1/2-quart, round, ovenproof casserole dish. On a floured surface, roll the pastry into a circle 2 inches larger than the dish. Brush the dish rim with some of the egg ; cover with pastry, crimping the edges around the rim. Cut 3 slits in the top and brush with remaining egg. Bake in a 350°F oven until golden, 40 minutes.

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