Curried Vegetable Pie with Crispy Potato Topping
- Gluten Free
- Vegetarian
- Contains Dairy
Curried vegetable pie with a crispy potato top. This comforting curried vegetable pie has amazing perfumed layers of flavour that will entice others to your dinner table in no time.
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Nutrition Per Serving
- Calories 780
- Carbs 58.3g
- Fat 58.1g
- Fibre 12.5g
- Protein 14.3g
- Sugar 7g
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0.0 min
Preheat the oven to 180C and bring a pan of salted water to the boil.
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0.5 min
Finely chop the garlic and ginger.
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2.0 min
Finely slice the red chillies.
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2.5 min
Peel and chop potatoes.
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5.0 min
Add the potatoes to the boiling water and cook until tender and easily pierced with a fork. (15-20mins)
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5.5 min
Peel and chop the onion, carrot, parsnip and butternut squash into small pieces.
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10.0 min
Chop the green peppers into small pieces.
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11.0 min
Halve and juice the lemon (reserving the correct amount).
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12.5 min
Add the olive oil to a saucepan and heat over medium heat.
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14.0 min
Add the garlic, red chillies, onion, green pepper and ginger.
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15.0 min
Cook, stirring, until fragrant and the onion has become translucent.
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16.0 min
Add the plum tomatoes and continue to cook while breaking the tomatoes up.
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17.0 min
Add the curry paste and stir until well distributed.
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17.5 min
Add the carrot, butternut squash and parsnip.
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18.0 min
Add the coconut milk and stir.
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18.5 min
Bring to the boil and cook until the vegetables are tender. Add a little water if it starts to run a bit dry.
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22.0 min
Add the spinach and stir through the mixture until wilted.
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22.5 min
Stir through the lemon juice.
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25.0 min
Add the mixture into a baking dish when the vegetables are tender.
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25.5 min
Drain the potatoes and return to the same saucepan.
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26.0 min
Mash the potato and add the butter and cream.
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27.0 min
Continue to mash until smooth and creamy. Season well with salt and pepper.
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27.5 min
Spread the mash potato evenly over the curried vegetable pie mixture.
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28.5 min
Add to the oven and bake until potato is crisp on edges and the vegetables are cooked through.
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35.0 min
Serve the pie distributed evenly among serving plates.
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