Try this Curried lamb potpie recipe, or contribute your own.
Suggest a better descriptionStep 1 Make the Pastry
In a food processor, pulse the flour and salt. Add the butter; pulse to the size of peas. Sprinkle the ice water over and pulse until the pastry starts to come together. On a work surface, gently knead the pastry a few times. Shape into a disk, wrap in plastic and refrigerate until firm, 1 1/2 hours.
Step 2 Make the Curry
In a Dutch oven, heat 1 tablespoon of the oil. Season the lamb with salt and pepper and add half to the casserole. Cook over high heat until browned on 2 sides, about 3 minutes. Using a slotted spoon, transfer the lamb to a bowl; repeat with 1 more tablespoon of oil and the remaining lamb. Pour off the oil in the casserole.
Step 3 Make the Curry
Add the remaining 1 tablespoon of oil and the lamb to the casserole. Add the onion and cook over moderate heat, stirring, until softened. Add the curry powder and cook, stirring, for 1 minute. Stir in the flour, then slowly stir in the wine until smooth. Add the stock and bring to a boil, stirring, until thickened, 1 minute. Cover and simmer over low heat until the lamb is very tender, 1 hour.
Step 4 Make the Curry
Add the squash, kale, carrot and coconut milk to the casserole and simmer over moderately low heat until the vegetables are tender, 10 minutes. Season with salt and pepper. Stir in the parsley and let cool.
Step 5 Make the Curry
Preheat the oven to 375°. Spoon the curry into a buttered 8-by-11-inch baking dish. Brush the dish rim with beaten egg. On a lightly floured surface, roll out the pastry to a 14-by-12-inch rectangle. Fold the pastry in half, unfold it over the curry, and gently press onto the edge of the dish. Brush with beaten egg; cut 4 small steam vents in the top.
Step 6 Make the Curry
Bake the potpie for 40 minutes. Raise the heat to 450°; bake for 20 minutes longer, until the pastry is browned and cooked through. Let rest for 20 minutes, then serve.
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Serving Size: 1 (2816g) | ||
Recipe Makes: 1 | ||
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Calories: 2351 | ||
Calories from Fat: 1107 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 123g | 164 % | |
Saturated Fat 56.8g | 284 % | |
Monounsaturated Fat 48.7g | ||
Polyunsanturated Fat 10.5g | ||
Cholesterol 28.8mg | 9 % | |
Sodium 4214.6mg | 145 % | |
Potassium 3133.8mg | 82 % | |
Total Carbohydrate 260.2g | 77 % | |
Dietary Fiber 16.6g | 66 % | |
Sugars, other 243.6g | ||
Protein 57.5g | 82 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2351
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