Preheat oven to 375°F.
In a large nonstick skillet, brown the ground beef until it is cooked completely. Drain the grease from the beef and return to pan.
Add beef stock, diced potatoes, scallions, diced jalapeño, allspice, 2 tsp curry powder, dried thyme, 1 tsp kosher salt, and bay leaf. Stir all ingredients together. Cover and cook over medium heat for 15-20 minutes until the potatoes have cooked all the way through. Sprinkle the mixture with flour and stir to combine. Remove from heat and transfer the ground beef mixture to a 13x9 casserole dish.
To make the puff pastry topping, melt 4 tbsp unsalted butter in the microwave. Add curry powder, turmeric, and a pinch of salt to the melted butter. Stir to combine. Add one sheet of pastry at a time. Using a pastry brush, brush each layer of dough with the butter. Continue doing this until you have added 8 layers of phyllo dough.
Place in the oven on the middle rack and bake for 30 minutes.