Samosa Pot Pie

Something Extra Winter 2015

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Our Winter recipes reflect a resolution to eat sustainably and to be happy, healthy, and well all year long.


Samosa Pot Pie

Samosa Pot Pie
2 tbsp. olive oil
1 lb. sweet potatoes, peeled and diced
5 cloves garlic, minced
2 Medium carrots, peeled and diced
1 Large onion, diced
2 tsp. ground cumin
2 tsp. garam masala
2 tsp. ground ginger
2 tsp. ground coriander
1/2 tsp. cinnamon
1/2 tsp. salt
2 tbsp. butter
3 tbsp. flour
2 cups vegetable broth
1 cup frozen petite peas, thawed
12 sheets frozen phyllo dough, thawed
1/4 cup melted butter

A great vegetarian pot pie with loads of flavor.

Prep: 20 minutes, Cook: 45 minutes, Serves: 6

1. Preheat oven to 400°F. Heat oil in a very large skillet over medium-high heat. Add potatoes and cook for 5 minutes, stirring frequently. Add garlic, carrots, onion and seasonings and cook for another 10 minutes, until slightly soft.

2. Melt butter in a small saucepan. Add flour and cook for 2 minutes. Stir in broth and simmer for 5 minutes. Stir into vegetable mixture along with peas.

3. Transfer to 6 (1½ cup) ramekins or a deep dish pie plate. Scrunch each sheet of phyllo dough separately and place over vegetable mixture; drizzle with melted butter.

4. Bake for 20 to 25 minutes until filling is bubbly and phyllo is golden brown. 

Nutritional Information:
367 calories, 6 g protein, 19 g total fat (9 g sat.), 45 g carbohydrate, 5 g fiber, 6 g sugar, 31 mg cholesterol, 775 mg sodium, 10 points


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