Add as much mint as you like to this great dinner dish!
Serves 4-6
Preheat oven to 375F (190C)
Preheat oven to 375F (190C)
olive oil
3 medium organic potatoes, cut into 1/4-inch (0,5 cm) slices
3 garlic cloves, minced
2 Tbsp. (30 ml) of (dairy-free) butter
1 Tbsp. (15 ml) (gluten-free) flour
3/4 cup (180 ml) milk or dairy-free almond milk
1 cup (200 g) organic frozen peas
1/4 cup (50 g) organic walnut chopped
2-3 Tbsp. (30-45 g) of chopped fresh mint or 4-6 tsp. (20-30 g) dried
2 (9-inch/230 cm) frozen (gluten-free) pie crusts, thawed
1 1/2 cups (357 ml) organic (dairy-free) yogurt
1. In a large frying pan, coat the bottom with olive oil over medium heat. Add one layer of sliced potatoes, cook, turning occasionally until tender. Remove, placed on paper towel, and continue with the rest of the potatoes slices. Add more oil as needed. When all the potatoes are cooked, return the cooked potatoes to the frying pan, add the garlic, and turn the mixture, coating the potatoes.
2. In a small saucepan, melt butter over medium heat. Sprinkle in flour and cook, whisking constantly, 1 minute. Add milk all at once cook, whisking, until thickens. Stir in peas and walnut pieces. Season with 1 Tbsp. (15 g) fresh or 2 tsp. (10 g) dried mint or more to taste. Remove from heat.
3. To assemble pie, sprinkle 1 Tbsp. (15 g) fresh or 2 tsp. (10g) dried mint on bottom of pie crust. Layer half of potatoes inside the crust and top with cream peas. Top with remaining potatoes. Cover pie with second pie crust. With a sharp knife, cut 4 small slits in center of top crust.
4. Bake until crust is golden, 35-40 minutes. Let sand 10 minutes before cutting.
5. Meanwhile, in a small bowl, mix yogurt with remaining mint. Serve potato pie with yogurt sauce on the side.
-modified from 365 Ways to Cook Vegetarian
