This Samosa Pie is a twist on a Shepherd’s Pie, but with the warm spices of a Samosa. Its super easy to make and incredibly delicious!
1 onion, chopped 2 cloves garlic, chopped 2 tbsp ginger, minced 1/2 cup vegetable broth 2 cups potatoes, chopped 1 can chickpeas, drained & rinsed 1 cup carrots, chopped 1 tsp coriander 1 tsp garam masala 1/2 tsp turmeric 1/2 can coconut milk 1 cup frozen green peas 1 cup kale, chopped tamarind sauce, optional 4 cups potatoes, chopped 1 tbsp Earth Balance Spread 1/2 cup almond milk
Make the Samosa Pie Filling
If you have a large pan you can make the pie filling in as well as bake in it and you’ll save yourself some dishes! Otherwise prep on the stove, and add to a large casserole dish to bake in the over.
Start by cooking 1 chopped onion, 2 cloves of garlic, and 2 tbsp of ginger in 1/2 cup of vegetable broth. After a few minutes add in the 2 cups chopped potatoes, chickpeas, carrots, coriander, garam masala, turmeric, and lite coconut milk. Continue cooking until the veggies are soft.
Boil the Potatoes for the Mashed Potato Top
Boil 4 cups of potatoes until they are soft. Drain the hot water, then mash with 1 tbsp of Earth Balance Spread and 1/2 cup of almond milk.
Just before you’re ready to bake in the oven, add in 1 cup of frozen green peas and 1 cup of chopped kale.
Top with the mashed potatoes and bake at 400 degrees for 45 minutes, uncovered.
Serve with a drizzle of tamarind sauce if desired!