Vegetable Samosa PotPie

I have been into Indian spices recently, so it was convenient when I found this recipe in Vegetarian Times. Usually when I peruse for recipes, I'm looking for something that will use what I already have in the house. This delicious recipe fit the bill! And as a plus, it is satisfying, tasty, a good winter comfort dish and it is healthy to boot!

Now, who wouldn't want
Nutrition, warmth and flavor
In one piece of pie?

Ingredients:

• 5 medium potatoes, peeled and quartered
• Piecrust (just the top)
  
• 1 Tbsp black or yellow mustard seeds
• 2 tsp curry powder
• 1 tsp ground ginger
• 1/2 tsp cumin
• 1/8 tsp red pepper flakes, optional
• 1 1/2 tsp vegetable oil
• 1 medium onion, diced (1 cup)
• 2 medium carrots, diced (1/2 cup)
• 3 cloves garlic, minced
  
• 1 cup frozen peas
• 1 cup low-sodium vegetable broth
• 2 tsp agave nectar or sugar
• 2 Tbsp milk

1. Cook the potatoes in boiling water 15 minutes, or until tender. Drain, return to pot, and mash, leaving small chunks.
2. While potatoes are cooking, stir together mustard seeds, curry, ginger, cumin, and red pepper flakes in a bowl; set aside.
3. Heat oil in skillet over medium heat. Ad onion, carrot, and garlic, and saute 5 minutes, or until carrot is tender.
4. Move onion mixture to the side of the pan, and add mustard seed mixture in the center. Toast for 30 seconds.
5. Stir in peas and broth. Fold onion mixture into potato mixture; stir in agave nectar. Season with salt and pepper, if desired.
   
6. Spread filling in a 9 inch pie pan and place the crust (either handmade or frozen, whatever) on top.
7. Cut an X in the center to vent steam; brush with milk just before baking. Place pie on baking sheet, and bake 40 to 50 minutes, or until crust is golden. Let stand 5 minutes before serving. Don't burn the roof of your mouth. You'll be tempted - it smells so good!
   

Since there is no bottom crust, the serving is not going to be beautiful. I had mine with a dollop of plain yogurt on top. If you need meat, use chicken broth instead of vegetable broth. If you practice vegan eating, use soymilk or hempmilk instead of cowmilk.

For an idea on how to use this as part of a meal, check out this Indian Food menu.

Recipe from Vegetarian Times, January 2010.
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