This month we're delighted to share the recipe for the 2026 Beloved Community Pie Social "Best Savory Pie" Award, "Jamaican Beef Pattie Pot Pie" by Ariel White (MO#1283).  In sharing the story of this special pie for the gathering, Ariel explained the inspiration: 

"Growing up, pot roast was a staple in my house. I wanted to fuse the flavors and ideas of my childhood with the flavors of my husband's childhood. This is my first attempt at this dish so I hope it comes out well. If not, there’s always next year."

As it turns out, Ariel's pie was a crowd favorite - disrupting the winning streak of a team of champion bakers that included her older daughter, Leila for Chicken Pot Pie.  We're delighted to share the recipe! 
 

Ingredients

For the Slow Cooked Filling

• 4 pounds chuck roast

• Salt and pepper (to taste)

• 2 tablespoons olive oil

• 1 packet dry onion soup mix

• 1 cup water

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 2 scallions (green onions), chopped

• 1 teaspoon dried thyme

• ½ teaspoon ground allspice

• 2 tablespoons store-bought wet jerk seasoning (choose your preferred heat level)

• ½ Scotch bonnet pepper, minced (optional, for heat)

For the Dough:

• 3 cups all-purpose flour

• 1 teaspoon salt

• 1 tablespoon sugar

• 1 tablespoon curry powder or turmeric (for color and flavor)

• 1 cup cold unsalted butter or shortening (or a mix of both)

• ½ cup cold water (add more if needed)

• 1 teaspoon vinegar or lemon juice (optional, for a more tender dough)

• 1 egg

• 2 tablespoons water (for egg wash)

Instructions

Part 1: The Filling (Slow-Cooked Roast)

1. Season the chuck roast generously with salt and pepper.

2. Heat olive oil in a large skillet over high heat. Add the roast and sear for about 4 minutes per side.

3. Place the seared roast in the slow cooker.

4. In a separate bowl, mix together the 1 cup of water, dry onion soup mix, and the seasonings (chopped onion, minced garlic, scallions, dried thyme, ground allspice, wet jerk seasoning, and optional Scotch bonnet pepper). Pour this mixture over the roast.

5. Cover and cook on Low for 8 to 10 hours (can be done overnight). 

6. Transfer the roast to an 11x9 pan and shred it.

7. Cool the shredded roast in the refrigerator for 2–3 hours.

Part 2: Making the Dough

1. In a large bowl, mix the flour, salt, sugar, and turmeric or curry powder.

2. Cut in the cold butter or shortening until the mixture resembles coarse crumbs. You can use a pastry cutter, food processor, or your hands.

3. Slowly add the cold water and vinegar, mixing just until a soft dough forms. Avoid overworking the dough

4. Wrap the dough in plastic and chill for at least 30 minutes.

Part 3: Assembly and Baking

1. Roll out the chilled dough on a floured surface.

2. Lay the rolled-out dough over the top of the dish. Press the dough so the edges stick to the outside of the pan.

3. Use a knife to cut small vents in the surface of the dough.

4. Mix together the egg with 2 tablespoons of water to create an egg wash, and brush it all over the surface of the crust.

5. Place the pie on a rimmed baking sheet.

6. Bake until the crust is deep golden brown and the filling is bubbly, about 25 to 30 minutes. To prevent the crust from getting too brown, cover it lightly with foil for the first 15 minutes of baking time.