Indian Samosa Casserole

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I just got this in an email from veg times, and i'm posting here for safekeeping. Sounds like a bit of work but also sounds delish!!

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Steps

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Preheat oven to 375f.

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Whisk together flours and salt in bowl.

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Stir in oil until clumps form.

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Add 6 to 10 tbs.

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Cold water , 1 tbs.

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At a time , until dough holds together.

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Shape into ball , cover with damp towel , and set aside.

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To make filling:.

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Stir together mustard seeds , curry , ginger , cumin , and red pepper flakes , if using , in bowl.

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Set aside.

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Cook potatoes in boiling salted water 15 minutes , or until tender.

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Drain , return to pot , and mash , leaving small chunks.

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Heat oil in skillet over medium heat.

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Add onion , carrot , and garlic , and saut 5 minutes , or until carrot is tender.

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Move onion mixture to side of pan , and add mustard seed mixture in center.

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Toast 30 seconds.

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Stir in peas and broth.

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Fold onion mixture into potato mixture.

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Stir in agave nectar.

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Season with salt and pepper , if desired.

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Spread filling in 9-inch pie pan.

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Set aside.

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Roll out crust dough to 11-inch circle on floured work surface.

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Cover filling with dough , pressing down to .

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Ingredients

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all-purpose flour, whole wheat pastry flour, salt, vegetable oil, mustard seeds, curry powder, ground ginger, ground cumin, red pepper flakes, potatoes, onion, carrot, garlic cloves, frozen peas, low sodium vegetable broth, agave nectar, soymilk