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Samosa pie

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Imagine a pie that’s a cross between a traditional English Shepherd’s pie and and an Indian samosa … and you get this samosa pie!

Samosa pie

A friend of mine and Mr. Scrummy’s in Australia is originally from Singapore. Everyone loves to invite her to a party or gathering because she’s a beautiful person. They also don’t mind at all that as a big bonus she tends to bring along a huge plateful of freshly made samosas.

The samosas are always such a hit that people sometimes even request them. Our friend doesn’t mind in the slightest and happily obliges, but she shared with us on our last trip Down Under that she often has a little giggle to herself that people assume that this is what she must be good at making … just because she’s from Asia!

I suppose the same sort of thing might happen to all of us if we went to live in Singapore. Might I be asked to bring along a traditional British Shepherd’s pie or fry up some fish and chips?

lamb-mixture

Speaking of Shepherd’s pie, after coming across a recipe for a ‘samosa pie’ I decided I’d give it a go. I’m not sure I could ever make any simple samosas as good as our friend’s, but the idea of this pie seemed so easy, with no pastry-wrapping to do, that I thought it must be pretty fool-proof. It’s basically a cross between a Shepherd’s pie – which is minced lamb topped with potatoes, just in case you don’t know – and samosas! I thought that just had to be good!

Thankfully, I was right! I ended up with a mildly curried pie with just a light and crispy ‘crust’ of scrunched-up filo pastry. There was also ginger, garlic, coriander and a squeeze of lemon in there which gave it a really rich and tangy flavour. To be honest, I couldn’t imagine how this would taste as I made it, but Mr. Scrummy sorted that one out for me when we sat down to eat. “This tastes just like a samosa!” he declared.

So I think that must mean that the pie was a success! It’s a pie that tastes like a samosa = samosa pie!

Samosa pie

Now if you’re thinking “Ah-haa … but don’t try to tell me this is like a Shepherd’s pie. Where’s the potato?” … don’t worry! There is oodles of grated sweet potato in the meat mixture too to give the pie a bit of extra flavour, colour and substance.

You’ve also probably heard the ‘rule’ that a Shepherd’s pie is only a Shepherd’s pie if made with lamb (if made with beef it’s a cottage pie!) but as this is just a ‘pretend’ Shepherd’s pie then of course it’s fine to use beef instead of lamb if you so prefer.

Samosa pie

Confession … we ate the leftovers this evening on a baked potato with salsa and Greek yoghurt … delicious!

Samosa pie

Samosa pie
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Samosa pie

All the comfort of a traditional Shepherd's pie with the crisp and crunch and zing of a samosa!
Course easy main meal
Prep Time 12 minutes
Cook Time 30 minutes
Total Time 42 minutes
Servings 4
Calories 442 kcal
Author Helen

Ingredients

  • a bit of oil for cooking
  • 1 onion chopped
  • 17.6 ounces lamb mince or beef if you prefer
  • 1 medium sweet potato about 300 grams/10.5 ounces, peeled & grated
  • 2 garlic cloves chopped or minced
  • a piece of fresh ginger the size of the width of your thumb peeled & grated or finely chopped
  • 2 tablespoons curry powder I used a medium-strength powder
  • 1 tablespoon tomato paste
  • 1 tablespoon flour
  • 1 1/4 cup stock I used beef
  • 3.5 ounces frozen peas
  • a good handful fresh coriander chopped
  • 1/2 juice of a lemon
  • salt & pepper
  • 3 to 4 sheets filo pastry
  • 1 teaspoon cumin seeds
US Customary - Metric

Instructions

  1. Heat the oven to 180C/355F. Heat a drizzle of oil in a pan, then fry the onion for a couple of minutes. Add the lamb mince and brown for about 5 minutes, then add the sweet potato, garlic, ginger, curry powder and tomato paste. Stir well, then sprinkle over the flour and stir again.
  2. Add the stock to the pan, then cook on a medium heat for about 10 minutes or until the potato has softened, then stir in the peas, coriander and lemon juice. Season well.
  3. Tip the meat mixture into a medium-sized pie or baking dish, then brush your filo pastry sheets with a little oil and scrunch over the top of the meat (I only needed 3 sheets but use 4 if that’s better for the size of your dish). Finally, sprinkle over the cumin seeds and bake for about 10 to 15 minutes or until the top of the pie is browned and crispy.

Recipe Notes

Adapted from this recipe at BBC Good Food.

Feel free to use beef mince instead of lamb - although the lamb has such a wonderful flavour!

Leftover samosa pie is delicious served over a baked potato with a simple spicy salsa and Greek yoghurt.

Nutrition Facts
Samosa pie
Amount Per Serving
Calories 442 Calories from Fat 261
% Daily Value*
Total Fat 29g 45%
Saturated Fat 12g 60%
Cholesterol 91mg 30%
Sodium 411mg 17%
Potassium 601mg 17%
Total Carbohydrates 19g 6%
Dietary Fiber 4g 16%
Sugars 5g
Protein 23g 46%
Vitamin A 100.8%
Vitamin C 26.2%
Calcium 6.7%
Iron 22.6%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

  2. marcie says

    You’re so smart making this into a pie, Helen! This looks amazingly delicious, and I’m sure your friend would be proud of the dish you created since it was inspired by her samosas. I’d love to eat this for dinner right about now! 🙂

    Reply

  3. Laura says

    Helen, this looks absolutely fabulous ~ that’s it, I’m heading to your place for dinner! I love a good Shepherd’s pie and have never heard of a samosa pie before (I know….I really need to get out more!) I love the filo pastry top as well, something about a pastry top on my casserole just does it for me. I may have to use beef though because I get all weird about eating lamb. I’m sure the beef will still be most excellent. Time to get to work then, huh! Thanks for sharing.

    Reply

    • Helen says

      Oh, you’re so welcome, Laura! Don’t worry, I’d never heard of a samosa pie either until last week 😉
      I promise you this is super easy to make … and making the pastry look good is simple, too. You literally just scrunch it up and lay it over. This is a great mid-week family meal!

      Reply

  4. Culinary Ginger says

    I love to make my own samosas and this is a brilliant idea, combining the best of British and Indian food. I love how pretty the filo pastry looks. Great, great recipe.

    Reply

    • Helen says

      Thanks so much, Janette! I’ve never actually made my own samosas, but this felt a lot easier. Hope you give it a go some time!

      Reply

  9. [email protected] Eats says

    I am literally BESIDE MYSELF WITH EXCITEMENT!! I love Samosas and I love all “English” pies. This is soooo clever, the flavours are literally making my mouth drool (I haven’t even had breakfast yet so am suffering big time here!) You rock!! Oh, and i love the hero pic!! Check out that flaky crust!

    Reply

    • Helen says

      Thanks, Nagi! Likewise, I am very excited to have got you all excited! Funny that it’s brekky time over there … it’s still Thursday evening here! Have a great day!

      Reply

  10. Chrissy says

    I love these sorts of fusion-esque dishes, and I adore samosas. Best to squeeze these in before the weather gets warm!

    Reply

    • Helen says

      Hi, Chrissy! That’s what I’m doing … it’s been a bit warmer and sunnier here this week, so I need to get all my pies and stews eaten very soon!

      Reply

  11. mira says

    This is such a creative idea Helen! Excellent job and I can tell it is very delicious! Need more comfort food in my life! I had shepherd’s pie on my weekend “to cook list”. Pictures look amazing!!!

    Reply

    • Helen says

      Hi, Mira! Thanks so much for the compliments … I really hope you do make that Shepherd’s pie this weekend. Have you tried one before?

      Reply

  12. cheri says

    Hi Helen, I love sweet potatoes, this Samosa pie looks delicious, love your presentation. Have a great week-end!

    Reply

  16. Kathleen | HapaNom says

    What a fantastic idea, turning samosas into a pie! I love the flavors you’ve got going on in this dish, especially the ginger – how unexpected, but works so well! And the way you set the filo topping is so pretty, looks like lovely ribbons.

    Reply

    • Helen says

      Thanks, Kathleen! Actually, you wouldn’t believe how easy the filo topping is. I don’t like fussing around too much with these kinds of things so just dumped it on. It looked pretty effortlessly!

      Reply

  17. Eva says

    Samossa pie, je crois que tu viens juste d’inventer totalement une recette ! il faudra la patenter !! Surtout qu’il a l’air délicieux . Quelle imagination Helen !

    Reply

    • Helen says

      Hi, Mariana … thank you so much for the lovely compliment! I must say this was mighty tasty and will be on the menu again some time soon! Or maybe I’ll be brave and try making some actual samosas with the filling!

      Reply

  21. Maggie says

    OMG, what an amazing pie and a genius idea! The filo pastry looks perfectly crisped and I love the fact this is so easy to cook. And I love the idea of serving it with yogurt 🙂

    Reply

    • Helen says

      Hi, Maggie! Really happy you like the idea of this pie. I must say it was more of a success than I was expecting. The leftovers with the yoghurt and salsa were indeed magnificent!

      Reply

  22. Shashi at RunninSrilankan says

    Helen – I adore samosas – unfortunately, I don’t have a friend who brings and shares samosas with me as often as I would like 🙁
    But this pie is fantastic! OOoooh to have me a piece!

    Reply

    • Helen says

      I know, aren’t I a lucky girl to have a samosa-bringing friend? Although at the moment we’re in the same position because she lives in Australia and I’m in the UK!

      Reply

  24. Rachel says

    Wow wow wow. Thank you so much for this recipe! It is definitely going to be a recipe I make over and over again. I made some modifications, in case anyone wants to know. I added garam masala, cayenne, and turmeric. I used regular pie crust instead of puff pastry (just because I like the texture more). I put the pie crust on the bottom of a 9×9 pan and poured the filling on top. There’s enough filling for another meal so I’m going to freeze that for later. I’m eating it now with a dollop of greek yogurt. Amazing! Thanks again!

    Reply

    • Helen says

      Hi Rachel! You’ve made my day with this comment! Very happy to hear that you enjoyed this, and the modifications you made sound great. I’ll have to try making this again with your twists! 🙂

      Reply

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