Vegetarian Samosa Pie Casserole - cooking recipe

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)
Preparation
    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. Saute 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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