2 tbsp. vegetable oil, divided
3/4 lb. beef cubes (use stew beef)
All-purpose flour
1 tbsp. minced fresh ginger
1 clove garlic, minced
1/2 c. chopped onion
1 c. beef broth
1/2 c. sliced carrot (1 lg. carrot)
1 c. diced turnip (1 sm. turnip)
1/4 tsp. crushed red pepper flakes
1/2 tsp. cumin seeds
1/4 tsp. ground coriander
2 tsp. red wine or malt vinegar
Salt
Freshly ground pepper
Mango chutney

Prepare crust pastry as directed. Press into ball; wrap in plastic wrap. Chill 1-2 hours (if chilling longer, remove from refrigerator 30 minutes before rolling out).

Meanwhile, prepare beef filling: Heat 1 tablespoon oil in skillet. Dust beef cubes with 2-3 tablespoons flour, shaking off excess. Brown meat in oil. Remove; set aside.

Add remaining 1 tablespoon oil to skillet along with ginger, garlic and onion. Saute over medium heat 5-10 minutes, or until onion is lightly browned. Pour in beef broth; bring to a boil. Scrape up any browned bits on bottom of skillet.

Reduce heat to low. Return beef to skillet along with carrot, turnip, red pepper flakes, cumin, coriander, vinegar and salt and pepper to taste. Cover skillet. Cook over low heat 1 hour.

To prepare pie: Spoon meat mixture into 9 inch deep dish glass pie plate. Remove crust pastry from refrigerator. Sprinkle board with 1 tablespoon flour. Roll out dough to a 10 inch circle to fit top of plate. Press edges of dough to plate. Make 1 or 2 slashes in top for steam to escape.

Bake pie in a preheated 350 degree oven for 30 minutes, or until crust is golden. Remove from oven; let stand 10 minutes. Serve with mango chutney on the side as a condiment. Yield 2 servings.

Note: Meat mixture is also excellent served over plain, cooked rice, instead of in pie.

CRUST:

3/4 c. all-purpose flour
1/2 tsp. salt
3 tbsp. butter, cut into sm. pieces
1 egg yolk mixed with 1-2 tbsp. cold water

Combine flour and salt in bowl. Cut in butter until crumbly. Gradually add egg-water mixture until dough comes together. Press into ball. Use as directed to top beef pot pie.