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Southeast Asian Samosa Pot Pie
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Prep Time:
45 minutes
Total Time:
1 hour 35 minutes
Ingredients:
  • 1 1/4 cups diced red potatoes (about 8 oz)
  • 1 lb lean (at least 80%) ground beef
  • 1 large onion, chopped (1 cup)
  • 2 large cloves garlic, finely chopped
  • 2 tablespoons curry powder
  • 2 teaspoons ground cumin
  • 1 teaspoon ground ginger
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 3/4 cup beef broth
  • 2 tablespoons cornstarch
  • 3/4 cup frozen sweet peas, thawed
  • 1/4 cup chopped fresh cilantro
  • 1 box refrigerated pie crusts, softened as directed on box
  • 1/2 cup plain fat-free yogurt
  • 1/4 cup finely chopped peeled cucumber
  • 2 tablespoons chopped fresh mint leaves
Instructions:
  • Place the potatoes in a 1-quart saucepan and cover them with water. Bring to a boil over medium-high heat, then simmer on medium-low for 10 minutes until tender. Drain and set aside.
  • In a 10-inch nonstick skillet, sizzle beef over medium-high heat for 5 minutes, giving it an occasional stir. Lower the heat to medium, toss in the onions, and cook for an additional 3 minutes until the beef is fully cooked and the onion is nice and soft. Drain any excess liquid. Add garlic, curry powder, cumin, ginger, and red pepper flakes, and sauté everything for 30 seconds, ensuring it's well mixed.
  • In a small bowl, whisk together broth, cornstarch, and salt. Pour into the beef mixture and bring to a boil over medium heat. Simmer for 1 minute until the broth slightly thickens. Remove from heat and mix in potatoes, peas, and cilantro. Allow the mixture to cool as you prepare the crust.
  • Preheat oven to 400°F. Line a 9-inch glass pie plate with one pie crust. Add filling to the crust. Cover with the second pie crust, seal the edges, and make 6 slits in the top crust.
  • Bake for 20 minutes. Use a pie crust shield ring or foil strips to protect the crust edge from getting too brown. Continue baking for 15 to 20 minutes, or until the crust turns golden brown. Allow to cool for 10 minutes before serving.
  • In a small bowl, mix yogurt, cucumber, and mint. Serve the pie with the sauce.

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