Try it Tuesday – potato pot pie
| Servings | Prep Time |
| 4 | 15Minutes |
| Cook Time |
| 20Minutes |
|
|
Ingredients
- 2/3 PotatoesPar boiled
- 1Large TomatoChopped
- 360Grams MushroomsChopped
- 200Grams Green beansTop and tailed
- A bag Kale
- 1 Large Red onionFinely chopped
- 400Ml Coconut milk(1 can)
- 2 Cloves of garlicPeeled and crushed
- 2TBSP OilI used coconut
- 2TBSP Fresh GingerFinely chopped
- Pinch Chilli flakes
- 2TBSP Curry powder
- 2TBSP Water
- 1TSP Turmeric
- 1TSP Cumin
- A packet of ready rolled puff pastry
Instructions
- Start by heating your oil in a large wok, fry off the onion and garlic, once browned, add in the dried herbs, and cook for 20-30seconds being careful not to burn, next add the par boiled potatoes and mushrooms, stir.
- Next add the tomato, green beans, coconut milk and kale. Bring the coconut milk to the boil and turn down to simmer while you let the kale sweat down. At this point if you feel your gravey is a little lacking a bit of water to the pan.
- Once your oven is up to heat and your kale has wilted down, transfer it all to an oven proof dish, cover with the puff, wash it over with either milk or egg and cut a cross to allow steam to escape. Cook for around 20mins (until your pastry I see golden brown) Cut and serve, we had it with a bit of brown rice.
Recipe Notes
This pie was da bomb! We all really enjoyed it, even Sparkly daddy enjoyed it and he’s a full on carnivore! We didn’t miss the meat one little bit and it was nice to only have to cook 1 meal rather than 2. Another recipe that’s going to end up on regular rotation.
Thank you you so much for taking the time to read this weeks try it Tuesday, I’d love to see what your trying or if you give one of my recipes a go, please share with me on social media, Instagram and Twitter @sparkly_mummy