Mashed Potato Pie

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Mashed Potato Pie

 

Ingredients:

 

Crust:

1/2 c (125 ml) oil

1 1/2 c (375 ml) wholewheat flour

3 tbs (60 ml) water or as needed

1/2 c graham cracker crumbs

Filling:

4 c (500 ml) mashed potatoes

1 540 ml/19 fl oz can tomatos

1 156 ml/5.5 fl oz

can tomatoe paste

1 tsp serrano pepper (or to taste)

bazil, oregano, hing, salt

grated tofu cheese (cheddar)

oil

Directions:

 

Crust: Preheat oven to 200oC/390 F. Combine flour,

graham crumbs and oil. Rub well until the mixture

reaches a coarse meal. Add water and work into a firm

pastry. Press mixture into a medium sized pie plate.

Bake for about 10 minutes or until golden brown.

(Crust may puff up in the middle while baking.)

 

Filling: Preheat oven to 190oC/375 F. Open can of

tomatos and tomatoe paste and set aside. Place a

spoonful of oil in medium sauce pan over high heat.

When oil is hot, (about 3 minutes on electric or 1

minute on gas) add hing and fry until fragrant (about

2 minutes). Add remaining spices except salt and fry

briefly. Add full can of tomatoes including juice and

stir. Cook over medium to high heat at a strong simmer

for about 10 minutes. Add full can of tomatoe paste

and stir well. Allow to cook another 3-4 minutes, then

add salt and remove from heat. Grate cheese. Fill

crust with a layer of potatoes, a layer of tomato

sauce, then a layer of cheese. Top with potato mixture

and continue layering untill fillings are used up. You

can decide which layer is to be on top. Finish off

with grated cheese and bake 20 mintues or until cheese

is golden. Enjoy.

 

Preparation time: 1 hour approx

 

 

 

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