But first, the coupon!
This actually makes enough for three pies. I made 2, then had the rest of the filling as is. Marvelous.
Beef Curry Pie
makes 3 pies
1 lb ground beef
20 oz mushrooms
8 oz spinach, rinsed, roughly chopped
3 medium red potatoes, thinly sliced, 1in pieces
1 medium onion, thinly sliced
8 oz mixed stir fry veggies, thawed if frozen
1/4 heavy cream or coconut milk
1 tbsp soy sauce
2 tbsp Curry Olive Oil
1 tbsp Coconut Balsamic
Salt and Pepper
Prepared pie crust for three two-crust pies*
Preheat the oven to 450°.
In a large high sided skillet, heat the olive oil to medium high and cook the potatoes and onion for 3 to 4 minutes. Add the mushrooms, breaking up any very large chunks and stir. Add salt and pepper to taste. Let cook about 10 minutes, until the mushrooms are reduced and the potatoes are softer.
Add the beef and the soy sauce. Break up the beef into small crumbles and saute until browned through. Dump in the spinach and veggies and stir well. When the spinach is wilted and the veggies are warmed through, stir in the balsamic and the cream. Combine well, and remove from heat.
Stretch crusts across three pie plates and pierce with a fork all over. Blind bake 2-3 minutes unfilled. Remove from oven and divide beef mix between the plates. Top with the second pie crusts*. Pinch edges closed and cut vent slits or pierce with a fork.
Bake 10-15 minutes until crust is golden brown.
*If you prefer a single crust pie, this is also great as a 'Shepard's Pie' dish. Blind bake the crust for 5 or 6 minutes before filling. Fill with beef mixture and cover with mashed potatoes. ( I like to add a layer of shredded cheese between these layers too!) Bake 10 minutes or until the potatoes are just golden.
We killed it: