Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Curried Beef Potpie In Parsley Pastry Crust

 
One serving costs about $1.12

$1.12 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 dairy-free,dairy free lunch,main course,main dish,dinner
spoonacular Score:65%

Spoonacular Score: 65%

 

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.

Ingredients

Servings:
1
1  beef bouillon cube
beef bouillon cube
1 pound
1 pound lean boneless beef chuck
lean boneless beef chuck
2 medium
2 medium carrots
carrots
1 Tbsp
1 Tbsp cornstarch
cornstarch
1 tsp
1 tsp curry powder
curry powder
2 cups
2 cups flour
flour
1 clove
1 clove garlic clove
garlic clove
1 medium
1 medium diced onion
diced onion
0.5 cup
0.5 cup parsley
parsley
10 ounces
10 ounces frozen peas
frozen peas
10 ounces
10 ounces frozen peas
frozen peas
10 ounces
10 ounces frozen peas
frozen peas
some
some salt
salt
0.75 cup
0.75 cup shortening
shortening
0.75 cup
0.75 cup shortening
shortening
3 tsps
3 tsps vegetable oil
vegetable oil
5 Tbsps
5 Tbsps to 6 water
to 6 water
1  beef bouillon cube
1
beef bouillon cube
1 pound lean boneless beef chuck
1 pound
lean boneless beef chuck
2 medium carrots
2 medium
carrots
1 Tbsp cornstarch
1 Tbsp
cornstarch
1 tsp curry powder
1 tsp
curry powder
2 cups flour
2 cups
flour
1 clove garlic clove
1 clove
garlic clove
1 medium diced onion
1 medium
diced onion
0.5 cup parsley
0.5 cup
parsley
10 ounces frozen peas
10 ounces
frozen peas
10 ounces frozen peas
10 ounces
frozen peas
10 ounces frozen peas
10 ounces
frozen peas
some salt
some
salt
0.75 cup shortening
0.75 cup
shortening
0.75 cup shortening
0.75 cup
shortening
3 tsps vegetable oil
3 tsps
vegetable oil
5 Tbsps to 6 water
5 Tbsps
to 6 water

Equipment

slotted spoon
slotted spoon
baking sheet
baking sheet
paper towels
paper towels
rolling pin
rolling pin
oven
oven
blender
blender
frying pan
frying pan
bowl
bowl
slotted spoon
slotted spoon
baking sheet
baking sheet
paper towels
paper towels
rolling pin
rolling pin
oven
oven
blender
blender
frying pan
frying pan
bowl
bowl


Instructions

  1. Directions for Filling:
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.79
Ingredient
1 beef bouillon cube
1 pound lean boneless beef chuck
2 mediums carrots
1 tablespoon cornstarch
1 teaspoon curry powder
2 cups flour
1 clove garlic clove
1 medium diced onion
½ cups parsley
10 ounces frozen peas
10 ounces frozen peas
10 ounces frozen peas
¾ cups shortening
¾ cups shortening
3 teaspoons vegetable oil
Price
$0.09
$4.32
$0.21
$0.03
$0.10
$0.33
$0.07
$0.24
$1.19
$1.11
$1.62
$2.51
$1.21
$1.21
$0.05
$14.32

Nutritional Information

Quickview
675 Calories
20g Protein
47g Total Fat
43g Carbs
18% Health Score
Limit These
Calories
675k
34%

Fat
47g
73%

  Saturated Fat
12g
81%

Carbohydrates
43g
14%

  Sugar
7g
8%

Cholesterol
39mg
13%

Sodium
381mg
17%

Get Enough Of These
Protein
20g
41%

Vitamin K
114µg
109%

Vitamin A
3686IU
74%

Vitamin C
49mg
60%

Vitamin B1
0.6mg
40%

Zinc
5mg
39%

Manganese
0.72mg
36%

Selenium
24µg
35%

Folate
139µg
35%

Vitamin B3
6mg
34%

Fiber
7g
31%

Phosphorus
269mg
27%

Vitamin B12
1µg
26%

Iron
4mg
26%

Vitamin B2
0.4mg
23%

Vitamin B6
0.46mg
23%

Vitamin E
2mg
20%

Potassium
578mg
17%

Magnesium
58mg
15%

Copper
0.29mg
14%

Vitamin B5
0.93mg
9%

Calcium
57mg
6%

covered percent of daily need

Related Recipes