This impressive vegetarian pie is really versatile – it tastes great hot, warm or cold, so you can make it well ahead. It’s full of carbs, but is packed with veggies and will be loved by carnivores and vegetarians alike. If you swap the butter for olive oil, it’s also dairy free and vegan friendly, so what’s not to love.
700g potatoes, sliced
400g sweet potatoes, sliced
1 onion, roughly chopped
1 tablespoon olive oil
1 teaspoon cumin seeds
2 garlic cloves, crushed
1 red chilli, finely chopped
1 thumb-size piece ginger, grated
1 teaspoon each ground cumin, coriander and garam masala
large pinch dried chilli flakes
200g frozen peas
juice 1/2 lemon
2 tablespoons coriander, chopped
25g butter, melted
325g filo pastry
½ teaspoon onion or poppy seeds
- Put the potatoes in a large saucepan of cold, salted water, then bring to the boil. Turn the heat down and simmer for 5 minutes, the add the sweet potatoes and cook for a further 8 minutes until just tender. Drain the spuds really well.
- Fry the onion in the oil until soft, then add the cumin seeds for 1 minute, then add the garlic, chilli and ginger and the remaining spices. Cook for a further 2-3 minutes, then turn off the heat and stir in the potatoes, peas, lemon juice and coriander.
- Heat oven to 190C/170C fan-forced. Lightly grease a 23cm springform pan.
- Halve the filo sheets, and use two-thirds of them to line the pan. Line the sheets with the filo, overlapping with a little overhang until the tin is well lined. As you lay in each sheet, brush with melted butter and keep the rest covered with a clean tea towel.
- Spoon in the potato filling and gently press down. Cover with the remaining filo, then fold up the overhanging sides and scrunch up the pastry near the edges.
- Use a sharp knife to make a few slits in the top of the pastry and brush with more butter. Sprinkle with the onion seeds and bake for 40-45 minutes until golden brown. Serve either hot or at room temperature.
Prep time: 30 minutes Cooking Time: 40-45 minutes