Indian Potato Pie

Indian Potato Pie (19)

Vegan week has arrived again.  I’m a little surprised at how easy it is – I’ve always said I could never become vegan full-time, but am starting to think otherwise and am feeling even more motivated since reading in Eating Animals that omnivores contribute seven times the volume of greenhouse gases as vegans, due to factory farming.  My vegan habits are even starting to spill over into the other three weeks of the month as well, and it’s only really when I’m eating out, eyeing up the muffins in Starbucks or yearning for my Sunday morning eggs that there’s really an issue.  Vegans can even eat pies, for crying out loud!

Indian Potato Pie (15)

This pie is just like a giant samosa, which can only be a good thing.  It’s extremely filling, and just full of healthy goodness.

Indian Potato Pie

Serves 6, from BBC GoodFood


700g potatoes, peeled and sliced

400g sweet potatoes, peeled and sliced

1 tsp olive oil

1 onion, chopped

1 tsp each ground ginger, cumin and coriander

1 red chilli, finely chopped (or chilli powder, to taste)

1.5 tsp garam masala

200g frozen peas

handful coriander leaves, chopped

juice of 1 lemon

pack of filo pastry sheets

more oil, for brushing

poppy seeds


Indian Potato Pie (1)

1.  Bring a pan of salted water to the boil, reduce to a simmer and cook the potato and sweet potato slices for about 10 minutes until tender.

Indian Potato Pie (2)

2.  Drain the potato well and set aside.

Indian Potato Pie (3)

3.  Preheat the oven to 190C.  Heat some oil in a separate pan and fry the onion for about 7 minutes until soft.

Indian Potato Pie (4)

4.  Add the spices and chilli, heat through for a further minute.

Indian Potato Pie (5)

5.  Mix together the onion, potato slices, peas, coriander and lemon juice.  Season well.

Indian Potato Pie (7)

6.  Now prepare the pastry.  Brush a filo sheet with oil and use it to line a 22cm loose-bottomed cake tin.  Leave an overhang.

Indian Potato Pie (8)

7.  Repeat with three more sheets, laying them at angles so the base and sides are evenly covered.

Indian Potato Pie (9)

8.  Pile in the filling.

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9.  Brush two more pastry sheets with oil and lay them over the top of the pie.  Roll in the overhang and scrunch it up around the edges.

Indian Potato Pie (11)

10.  Brush the top of the pie with a bit more oil and scatter with poppy seeds.  Pierce the top a couple of time, then pop it in the oven.

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11.  Cook for 40-45 minutes.  It should come out of the tin easily, and will need to stand for at least 5 minutes before serving.

Indian Potato Pie (18)

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2 Responses to Indian Potato Pie

  1. Penniless Veggie says:

    Looks scrummy! Bit like a giant vegetable samosa 🙂

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