How to make vegetarian samosa pie casserole (video)

Print this recipe
If you're looking for a hearty vegetarian dish to feed a hungry family, you'll love this Indian-inspired samosa pie. Also known as samosa casserole, this dish is a healthier substitute for the traditional fried samosa. Traditionally, this dish can include various fillings from sweet to savory.
For this dish, you'll need two pie crust sheets. If you are feeling lazy, you can use the store-bought kind. Serve the meal hot. If you like to plan your meals ahead, prepare this dish in advance and store in the freezer. It takes 90 minutes to bake from frozen.
Watch the video to see how this delicious meal comes together. The combination of a beautiful crust with hearty vegetables results in a meal that is healthy and filling. Try this tasty recipe, and then share it with your friends on Facebook!
Cooktop Cove
Vegetarian samosa pie casserole
30 minutes
1 hour 15 minutes
2 pounds russet potatoes, peeled, large diced
1 pound carrots, large diced
3 tablespoons vegetable or canola oil
1½ tablespoons grated ginger
6 cloves garlic, minced
1 medium-sized onion, small diced
1 tablespoon whole cumin seeds
2 teaspoons turmeric
½ tablespoon paprika
2 cups peas, frozen or fresh
½ cup cilantro, finely chopped
1 tablespoon lemon juice
2 teaspoons salt
1 teaspoon pepper
2 ready-made rolled pie crusts
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.
Tip: For a more finished look, brush the top of pie crust with egg wash.
Print this recipe