lunch

Curried Beef Potpie In Parsley Pastry Crust

Name: Curried Beef Potpie In Parsley Pastry Crust
Cook time: 45 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 beef flavored bouillon cube; 1 pound lean boneless beef chuck, cut into ½-inch cubes; 2 mediums carrots, sliced; 1 tablespoon cornstarch; 1 tsp curry powder; 2 cups all-purpose flour; 1 clove garlic clove, peeled and smashed; 1 medium onion, diced; 1/2 cup chopped parsley; 1 package (10 ounces) frozen peas; Salt; 3/4 cup shortening; 3 teaspoons vegetable oil; 5 tablespoons to 6 cold water

“Curried Beef Potpie In Parsley Pastry Crust takes around 45 minutes from beginning to end. For $1.12 per serving, you get a main course that serves 8. One serving contains 448 calories, 17g of protein, and 28g of fat. 1 person has tried and liked this recipe. It is brought to you by Foodista. It is a good option if you're following a dairy free diet. Head to the store and pick up beef bouillon cube, onion, salt, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 61%. This score is pretty good. Similar recipes are Beef and Leek Potpie with Chive Crust, Chicken Potpie with Puff Pastry, and Curried Lamb Potpie.”

total: 45 min
effort: Easy
serves: 8
ratings: New

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Ingredients

Serves 8

Beef bouillon cube1
Beef chuckcut into ½-inch cubes1 lb
Carrotssliced2 medium
Cornstarch1 tbsp
Curry powder1 tsp
Flour2 cups
Garlic clovepeeled and smashed1 clove
Onionmedium, diced1 medium
Parsley½ cup
Peas10 ounces10 oz
Salt8 servings
Shortening¾ cup
Vegetable oil3 tsp
To 6 water5 tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

5 steps · 45 min

1
Add beef, bouillon, salt, and 1-1/4 cups water; heat to boiling over high heat. Reduce heat to low; cover and simmer 30 minutes. In cup, mix cornstarch and 1/4 cup water; gradually add to skillet. Cook over high heat stirring, until mixture thickens; boil 1 minute. Stir in peas; remove from heat.Prepare parsley Crust. In a large bowl, mix 2 cups flour, 1/2 cup chopped fresh parsley, and 1 teaspoon salt. With pastry blender or two knives used scissor-fashion, cut in 3/4 cup shortening until mixture resembles coarse crumbs. Stir in 5 to 6 tablespoons cold water, 1 tablespoon at a time, mixing lightly with fork after each addition, until dough just holds together. Divide dough in half; shape each into a ball.Preheat oven to 425 degrees. On lightly floured surface, with floured rolling pin, roll half of dough into round 1-1/2 inches larger all around than inverted 9-inch pie plate. Ease round into pie plate. Spoon filling into crust. Trim pastry edge, leaving 1-inch overhang.
2
Roll remaining dough into 10-inch round; cut into 1-2-inch wide strips.
3
Place half of strip about 3/4 inch apart across pie; do not seal ends. Fold every other strip back halfway from center.

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