Vegetarian Samosa Pie Casserole

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.

• Ready In: 1 hr 5 mins
• 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

1. Heat oven to 375 degrees Fahrenheit.
2. Boil potatoes and carrots in salted water until tender. Drain. Mash potatoes and carrots with a potato masher or a fork.
3. 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.
4. Add onions and cook for another 3 to 5 minutes, until onions are tender.
5. Add cumin seeds and cook for 1 to 2 minutes, until fragrant. Adjust heat as needed.
6. Add turmeric and paprika, and bloom for 1 to 2 minutes.
7. Add potato and carrot mix, peas, cilantro, lemon juice, salt and pepper.
8. Mix well so that everything is fully incorporated.
9. 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.