Family Curried Beef Pot Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Cooking the curry powder with the vegetables mellows its flavor. Ingredients:
2 tablespoons olive oil |
1 large onion, cut into 1/4-inch dice |
1 tablespoon minced garlic |
1 tablespoon minced fresh ginger |
2 tablespoons curry powder |
3 tablespoons all-purpose flour |
1 cup diced (1 inch) carrots |
1 cup diced (1/2 inch) peeled potatoes |
3 cups beef broth |
2 cinnamon sticks, 3 inches long |
2 tablespoons chopped mango chutney |
1/2 cup golden raisins |
1/2 cup frozen peas, thawed |
1 tomato, cut into 1/2-inch dice |
1/4 cup chopped flat-leaf parsley |
2 cups diced (1/2 inch) leftover roast beef |
salt and pepper, to taste |
1 sheet frozen puff pastry, thawed |
Directions:
1. 1. Heat the oil in a large, heavy pot over low heat. Add the onion and cook, stirring, 8 minutes. Add the garlic, ginger, curry powder and flour; cook, stirring constantly, 2 minutes.
2. 2. Add the carrots, potatoes, broth and cinnamon sticks; simmer, partially covered, 20 minutes. Add the chutney, raisins, peas, tomato, parsley, beef, salt and pepper; cook 5 minutes more.
3. 3. Place the mixture in a 1 1/2-quart, round, ovenproof casserole dish. On a floured surface, roll the pastry into a circle 2 inches larger than the dish. Brush the dish rim with some of the egg ; cover with pastry, crimping the edges around the rim. Cut 3 slits in the top and brush with remaining egg. Bake in a 350°F oven until golden, 40 minutes.
4. Nutritional analysis per serving: 540 calories, 45 g carbohydrate, 23 g protein, 30 g fat, 75 mg cholesterol Nutritional analysis provided by PARADE
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