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1
Preheat oven to 375 degrees F and a large skillet to medium heat with a drizzle of olive oil.
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2
To the skillet, add the potato, onion, celery, and carrot with a sprinkle of salt.
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3
Stir the veggies for about 7 minutes to soften them, then add the garlic, ginger, garam masala, chick peas, and spinach.
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4
Stir for 3 minutes more until you can smell the garlic and ginger.
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5
Make a well in the center of the vegetable mixture and add the flour and butter.
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6
Melt the butter and stir it together with the flour, then stir the flour mixture into the veggies.
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7
Very slowly, pour in the vegetable stock, stirring as you go so the stock incorporates with the flour to thicken it and make a gravy.
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8
Pour in the cream.
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9
At this point, you should have a thick gravy.
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10
Add an extra splash or two of stock if needed so that the gravy covers all the veggies.
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11
Taste the mixture, and add salt to your preference.
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12
Press one of the pie crusts into the bottom of a pie plate.
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13
Pour the mixture into the plate, and top with the second pie crust.
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14
Pinch the edges together to seal, and cut little slits in the top of the pie to vent.
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15
Bake the pie for 3040 minutes until the crust is browned and cooked through.
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16
Let rest for 15 minutes, then slice and serve.
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17
Enjoy!
