Summary:

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.

Dietary Info:

Ingredients:

• 1 beef bouillon cube - N/A
• 1 pound beef chuck - N/A
• 2 medium carrots - N/A
• 1 tablespoon cornstarch - N/A
• 1 tsp curry powder - N/A
• 2 cups flour - N/A
• 1 clove garlic clove - N/A
• 1 medium onion - N/A
• 0.5 cup parsley - N/A
• 10 ounces peas - N/A
• 8 servings salt - N/A
• 0.75 cup shortening - N/A
• 3 teaspoons vegetable oil - N/A
• 5 tablespoons to 6 water - N/A

Instructions:

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.
4. Place center cross strip on pie; replace folded part of strips. Fold back alternate strips; add second cross strip. Repeat to weave strips into lattice. Seal ends. Fold overhang under; make fluted edge.
5. Bake on cookie sheet 35 minutes, or until crust is golden and filling is bubbly.