Ingredients
2
large baking potatoes (about 1 3/4 lb)
2
tablespoons olive oil
3
large onions, finely chopped (3 cups)
3
cloves garlic, finely chopped
2
lb ground beef
71/2
teaspoons curry powder
11/2
cups frozen sweet peas (from 12-oz bag), thawed
1/2
cup beef broth
1/4
cup chopped fresh cilantro
2
teaspoons sambal oelek chili paste or red pepper sauce
1
teaspoon salt
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
Preparation
Heat oven to 425°F. Pierce potatoes on all sides with fork. Place on microwavable paper towel in microwave oven. Microwave uncovered on High 15 minutes, turning once, until tender when gently squeezed using pot holder. Cover with clean kitchen towel; let stand 5 minutes. Peel and mash potatoes, leaving some chunks; set aside.
Meanwhile, in 12-inch ovenproof skillet, heat oil over medium high heat. Cook onion in oil 5 minutes, stirring occasionally, until soft. Add garlic; cook 1 minute. Add beef and curry powder; cook 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked. Drain and return beef mixture to skillet.
Stir in mashed potatoes, peas, broth, cilantro, chili paste and salt until well blended.
Remove pie crust from pouch; unroll on work surface. Fit crust over top of filling in skillet. With sharp knife, cut holes in crust. Bake 25 minutes or until crust is golden brown.
