Introduction

This Baked Potato & Veggie Pie is a simple, hearty, and wholesome dish made with grated potatoes, fresh vegetables, a creamy batter, and topped with juicy tomato slices and herbs. It’s light yet satisfying, perfect for lunch, dinner, or even as a healthy snack for the family.

Ingredients

• 3 medium potatoes (grated)
• 1 medium carrot (grated, optional)
• 1 small bell pepper (chopped)
• 1 small onion (finely chopped)
• 2 eggs
• 1 cup plain yogurt (or sour cream)
• ½ cup milk
• 1 cup flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• 1 cup shredded mozzarella (or cheese of choice)
• 2–3 fresh tomatoes (sliced into rounds)
• Fresh parsley or thyme (for garnish)

Instructions

1. Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
2. In a bowl, combine grated potatoes, carrots, bell pepper, and onion.
3. In another bowl, whisk together the eggs, yogurt, milk, flour, baking powder, salt, pepper, and paprika to form a smooth batter.
4. Pour the batter over the grated vegetables and mix until well combined.
5. Spread the mixture evenly in the prepared baking tray.
6. Top with tomato slices and sprinkle shredded mozzarella over them.
7. Bake for 35–40 minutes or until golden and firm in the center.
8. Remove from the oven, sprinkle with fresh parsley or thyme, and let cool slightly before slicing.

Serving Suggestions

Serve warm with a fresh salad or a dipping sauce like garlic yogurt. It also makes a great vegetarian main dish or a tasty side for grilled meats.

Tips & Variations

• For extra flavor, add grated zucchini or corn to the vegetable mix.
• Use cheddar or feta cheese for a richer taste.
• Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or air fryer.