Curried beef potpie in parsley pastry crust

8 servings
1 hour
1 hour


Number of serving: 8

Ingredients for Filling:

1 pound lean boneless beef chuck, cut into 1/2-inch cubes

3 teaspoons vegetable oil

1 garlic clove, minced

2 tablespoons curry powder

2 medium carrots, sliced

1 medium onion, diced

1 beef flavored bouillon cube

3/4 teaspoon salt

1 tablespoon cornstarch

1 package (10 ounces) frozen peas

Ingredients for Parsley Pie Crust:

2 cups all-purpose flour

1/2 cup chopped parsley

3/4 cup shortening

5 to 6 tablespoons cold water


  • Directions for Filling:
    1. Pat beef dry with paper towels. In 10-inch nonstick skillet, heat 2 teaspoons oil over medium-high heat; add beef and cook until browned on all sides. Stir in garlic and curry powder; cook 1 minute longer. With slotted spoon, transfer beef mixture to bowl. In same skillet, heat remaining 1 teaspoon oil; add carrots and onion and cook 10 minutes, or until browned.

    2. 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.

    3. 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.

    4. 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.

    5. Roll remaining dough into 10-inch round; cut into 1-2-inch wide strips. Place half of strip about 3/4 inch apart across pie; do not seal ends. Fold every other strip back halfway from center.

    5. 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. Bake on cookie sheet 35 minutes, or until crust is golden and filling is bubbly.


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