Indian potato pie

Indian potato pie

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(35 ratings)

Prep: 30 mins Cook: 1 hr, 5 mins


Serves 6
This impressive vegetarian pie is really versatile - it tastes great hot, warm or cold, so you can make it well ahead

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal350
  • fat8g
  • saturates3g
  • carbs64g
  • sugars7g
  • fibre6g
  • protein8g
  • salt0.46g
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  • 700g potato, sliced



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 400g sweet potato, sliced
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tsp cumin seeds
  • 2 garlic cloves, crushed
  • 1 red chilli, finely chopped
  • 1 thumb-size piece ginger, grated



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 tsp each ground cumin, coriander and garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • pinch dried chilli flakes
  • 200g frozen pea
  • juice 1 lemon, plus extra wedges to serve



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • small bunch coriander, chopped
  • 25g butter, melted



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 275g pack filo pastry
  • ½ tsp poppy seeds


  1. Put the potatoes in a large saucepan of cold, salted water, then bring to the boil. Turn down and simmer for 5 mins, add the sweet potatoes and continue to cook for 8 mins until just tender. Drain really

  2. Fry the onion in the oil until soft, add the cumin seeds for 1 min, then stir in the garlic, chilli and ginger with the remaining spices. Cook for a further 2-3 mins, then turn off the heat and stir into the potatoes with the peas, lemon juice and coriander.

  3. Heat oven to 190C/170C fan/gas 5. Halve the filo sheets, and use two-thirds of them, overlapping, to line a 22cm loose-bottomed cake tin with a little overhang. As you lay in each sheet, brush with melted butter and keep the rest covered with a clean tea towel. Spoon in filling and press down lightly. Cover with remaining filo, then fold up overhanging sides and scrunch up pastry near the edges.

  4. Poke several slits in the top of the pastry and brush with more butter. Sprinkle with the poppy seeds. Bake for 40-45 mins until golden brown. Serve either hot or at room temperature with lemon wedges.

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Comments, questions and tips

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Kris Egan's picture
Kris Egan
28th Apr, 2019
I've made a lot of pies in my time, and this was the blandest, most unsatisfying pie I've ever had the displeasure of eating. The meagre amount of spices added absolutely nothing to the over-voluminous mass of potatoes, and the filo was nearly enough to bring the recipe from "I'd eat this to prevent dying of starvation" to "being threatened to eat it or be waterboarded". Pie was a uniquely unfortunate experience. Zero stars. (The website made me give it at least one.)
17th Dec, 2018
This went over so well! I made it pretty much as specified, as a vegetarian choice along with the turkey pot pie I made as a main. People snapped up both! I made it early in the day and it kept fine in the fridge until supper time. I offered "Major Grey" chutney and people really liked that along with the pie.
6th Feb, 2016
This has a lovely subtle flavour - I'll probably add a little more kick to it when I make it next time, as suggested here by some contributors.
10th Nov, 2014
Made this last night and will be eating it for the next 3 days as there's only two of us; but that's no chore - it's a pretty delicious pie. Followed the recipe ingredients almost to the letter; although I blended the garlic/chilli/ginger with a little water to make a paste before adding & added a little extra salt to taste - and only added lemon juice 'to taste'. Worst bit: layering the filo pastry! Best bit: eating it, without a doubt! Would make again and would recomment trying.
27th Jan, 2014
Delicious, we don't like really spicy food so this recipe was just right for us. I served it with mushy peas and baked beans - well it was the only thing in the cupboard! Plenty left over for lunch tomorrow as there's only four of us. Think I overcooked the potatoes too but didn't deter from flavour or enjoyment.
14th Feb, 2015
This recipe is next on my list to make. I was reading the reviews hoping to pick up some tips. I came across yours and just had to say, it made me giggle!!!! Mushy peas & baked beans. Mmm. As long as you enjoyed it.
26th Sep, 2013
Really tasty, and managed to make it without a cake tin! We had it with fish and roasted veg but would be great as a larger buffet.
3rd Jun, 2013
Could anyone tell me what sort of size to slice the potatoes?
19th May, 2013
Added more spice as suggested by others as well as some salt and pepper and it went down a treat as part of my buffet. I'm rubbish with pastry but ready made filo worked well, was easy and looked good even with my poor skills!
12th May, 2013
I slightly modified this recipe to make it vegan friendly. I used olive oil instead of butter. Jus Roll pre made pastry is vegan. I took the pie to a pie flash mob meeting along with a range of high quality pork pies from a great butcher in Bedale. The vegan pie was unanimously voted pie of the meeting. I was very proud but also very surprised that avowed meat eaters would vote that way.


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