- 2 russet potatoes, peeled and diced
- 1 tablespoon butter
- 1 onion, chopped
- 1 cup diced carrots
- 3 cloves garlic, minced
- 1/2 jalapeño, minced (optional)
- 1 teaspoon mustard seeds
- 1 teaspoon garam masala
- 1 teaspoon cumin
- 1 cup fresh or frozen peas
- 1/4 cup chopped fresh cilantro
- Salt and pepper, to taste
- 1 prepared pie dough
Cook potatoes in a large pot of salted water until just tender; drain and set aside.
Melt butter in a large saucepan over medium heat. Add onions and carrots and cook until soft, about 7 minutes. Stir in garlic, jalapeño, mustard seeds, garam masala and cumin; cook for 2 minutes. Fold in potatoes, peas and cilantro; season to taste with salt and pepper.
Transfer mixture to a lightly greased 2-quart baking dish. Roll pie dough to fit the baking dish and place on top. Cut a few steam vents.
To bake right away: Preheat oven to 375° F. Wrap casserole in foil and bake, covered, for about 30 minutes. Remove foil and bake until the crust is golden brown, about 10 additional minutes.
If freezing: Allow casserole to cool, wrap dish in foil, label and freeze. To bake after freezing, preheat oven to 375° F. Bake casserole, covered and unthawed, for about 50 minutes. Remove foil and bake until crust is golden brown, about 10 additional minutes.