Ingredients
8
8 servings
- •⅓ cup salt
- •5 Yukon Gold potatoes, cut in half
- •1 cup frozen peas
- •½ teaspoon ground black pepper
- •½ teaspoon ground coriander
- •1 (15 ounce) package pastry for double crust 9-inch pies, thawed
- •1 tablespoon chopped fresh mint, or to taste
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Fill a pot with water and add the salt; bring to a boil. Cook potatoes in the boiling water until tender, about 12 minutes. Transfer potatoes to a bowl and mash until chunky.
- Mix peas, pepper, and coriander into potatoes.
- Press pie crust into a 9-inch pie dish; fill with potato mixture. Sprinkle mint over filling. Carefully place second pie crust over the filling and pinch both crusts together to seal.
- Bake in the preheated oven until golden brown, about 15 minutes.
Nutritional Facts
Per 8 servings
- Calories: 322
- Carbohydrate: 39g
- Fat: 16g
- Fiber: 4g
- Protein: 6g
- Sugar: 1g
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