Vegetarian Samosa Pie Casserole

Name: Vegetarian Samosa Pie Casserole
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 6-8 serving(s)
Ingredients: 2 lbs russet potatoes, peeled, large diced; 1 lb carrot, large diced; 3 tablespoons vegetable oil or 3 tablespoons canola oil; 1 1/2 tablespoons ginger, grated; 6 garlic cloves, minced; 1 medium onion, small diced; 1 tablespoon whole cumin seed; 2 teaspoons turmeric; 1/2 tablespoon paprika; 2 cups peas (frozen or fresh); 1/2 cup cilantro, finely chopped; 1 tablespoon lemon juice; 2 teaspoons salt; 1 teaspoon pepper; 2 pie crusts (ready-made)

Submitted by lecole54

"This recipe (from cooktopcove) tastes amazingly like the samosas you you get in Indian restaurants -- in fact, you might want to make the mint dipping sauce to accompany it! For a more finished look, brush the top crust with beaten egg."

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Ready In:: 1hr 5mins
Ingredients:: 15
Serves:: 6-8

ingredients

2 lbs russet potatoes, peeled, large diced
1 lb carrot, large diced
3 tablespoons vegetable oil or 3 tablespoons canola oil
1 ¹⁄₂ tablespoons ginger, grated
6 garlic cloves, minced
1 medium onion, small diced
1 tablespoon whole cumin seed
2 teaspoons turmeric
¹⁄₂ tablespoon paprika
2 cups peas (frozen or fresh)
¹⁄₂ cup cilantro, finely chopped
1 tablespoon lemon juice
2 teaspoons salt
1 teaspoon pepper
2 pie crusts (ready-made)

directions

Heat oven to 375 degrees Fahrenheit.
Boil potatoes and carrots in salted water until tender. Drain. Mash potatoes and carrots with a potato masher or a fork.
Heat oil in a large saute pan on medium-high heat. Add ginger and garlic. Sauté for 3 to 5 minutes, until ginger and garlic are slightly brown and aromatic.
Add onions and cook for another 3 to 5 minutes, until onions are tender.
Add cumin seeds and cook for 1 to 2 minutes, until fragrant. Adjust heat as needed.
Add turmeric and paprika, and bloom for 1 to 2 minutes.
Add potato and carrot mix, peas, cilantro, lemon juice, salt and pepper.
Mix well so that everything is fully incorporated.
Line a pie dish with one of the pie crusts. Spread the potato mixture over the pie crust. Cover the top with the other pie crust and crimp the edges. Cut 3 to 4 slits in the crust so steam can release during baking. Bake in oven for 35 minutes, or until filling is hot and crust in a nice golden brown.

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RECIPE SUBMITTED BY

lecole54

Machias, Maine

I only came to cooking in my 50s, when we moved home to a tiny town with only a few restaurants. I'm always on the hunt for easy, flavorful recipes (often ethnic cuisines), and I'm always ready to try something new and different! In cold weather I gravitate to stews, soups, and casseroles of the not-too-heavy kind; in hot weather I love a salad or cold soup. Partly because of my husband's diabetes (I'm borderline) and partly out of indolence, baking is not my thing.

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