How to make it
Heat the olive oil in a pot over medium high heat. In a small bowl, coat the beef with 1 tablespoon each of curry powder and flour. Once the oil in the pot is hot, add half of the beef. Cook the beef until browned, about 2 minutes per side, then transfer to a bowl. Repeat this step with the remaining beef.
In the same pot, add the potatoes, carrots, and celery. Sauté the vegetables for 2-3 minutes, then add the fresno chili, garlic, thyme, remaining 3 tablespoons of curry powder, garam masala, salt and pepper. Stir to coat the vegetables with the curry and cook for 2-3 minutes until the curry becomes dark and fragrant. Add the beef back into the pot and stir in the tomato paste and remaining 3 tablespoons of flour.
When all the vegetables and beef are coated and the tomato paste becomes a deep brown color, add in the Lee Kum Kee Panda Brand Oyster Flavored Sauce and the beef stock. Scrape any bits that have stuck to the bottom of the skillet and mix until well incorporated. Bring to a boil, then reduce heat to low and cook until thickened, about 20 minutes.
Preheat the oven to 400°F. On a lightly floured dusted surface, cut the pie dough slightly larger than the top of the skillet or dish you’re baking the curry in. Transfer the curry into the skillet or dish and place the dough directly on top. Cut slits into the top to allow steam to escape.
Place the beef pot pie in the oven to bake for 30 minutes, or until the crust is golden brown. Allow to cool for 5-10 minutes before serving. Enjoy!