Indian potato pie

Indian potato pie

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(29 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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5th Aug, 2012
Excellent recipe, esp when catering for vegans, although the non vegetarian/vegans enjoyed it too. To make it vegan, I just used "PURE" spread rather than butter. I also noted that some feedback said it needed more spice so I was generous with the spice quantities. I was concerned that I'd overcooked the potatoes, as when I went to mix them with the other ingredients and fill the pastry, they broke up a lot but it really didn't matter. Looked impressive to serve, and tasted great.
21st Jul, 2012
I cooked my pie and want to freeze it. Any freezing and reheating tips? It looks awesome!
21st Jul, 2012
I cooked my pie and want to freeze it. Any freezing and reheating tips? It looks awesome!
13th Jun, 2012
was ok
2nd Jun, 2012
Looks yummy. What type of potato did you use? I will be buying the ingredients tomorrow. Thanks
1st Apr, 2012
Made this for Saturday night supper and it was delicious. Did in fact add some sliced carrots when I cooked the potatoes (just to ensure we had our five a day!). Will certainly be making it again and adding other veggies too.
28th Feb, 2012
This is a really really delicious recipe but I definitely upped the amount of spice and seasonings as it does lack taste without the added oomph! I also used black mustard seeds as a garnish instead of poppy seeds. Delish!
8th Feb, 2012
Followed this recipe to the letter, but found it lacked taste. Won't be trying this again.
27th Jan, 2012
This is absolutely delicious!!! I make curry at least once a week using traditional indian recipes but I thought I'd try this for a change. I cranked up the amount of spice to suit our palates and this was a real winner. Great cold the next day too. I don't even like sweet potato but I do in this!!!
31st Dec, 2011
i like pie


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