Roasted Vegetable Pie

If there is a piecrust on top and a piecrust on bottom, it rarely matters what is in between, especially when my wife is the one doing the cooking. I make no exception for this vegetable pie.

Back when we were getting strange vegetables in a box every other week from the community-supported farm, my wife would often make recipes like this. They usually involved funny-sounding vegetables such as “bok choy” and “kohlrabi”. This recipe really helped us get back to our roots.

Roasted Vegetable Pie

Roasted Vegetable Pie

from Family Circle magazine, March 2010

Ingredients

  • 1 small cauliflower, cut into florets, about 4 cups
  • 1 small butternut squash, peeled and cut into 1-inch pieces
  • 2 medium parsnips, peeled and cut into ½-inch pieces
  • 1 cup baby carrots [pssst: normal carrots cut to the size of baby carrots work just as well]
  • 1 sweet red pepper, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup vegetable broth [I suspect chicken broth would make it even better, but I don’t want to offend the vegetarians]
  • 1 tablespoon cornstarch
  • ¾ teaspoon dried thyme
  • ¾ teaspoon dried oregano
  • 2 tablespoons plain bread crumbs
  • 1 package (15 ounces) refrigerated rolled piecrusts [though you are allowed to make your own crusts if you want to go the extra mile]
  • 2 tablespoons grated Parmesan cheese
  • 1 egg beaten with 1 tablespoon water [you really only need a little bit of this, so if you can figure out how to crack just half an egg, please let me know]

Directions

Heat oven to 450℉. Line a large baking pan with aluminum foil.

In a large bowl, add cauliflower, squash, parsnips, carrots, and red pepper. Toss with olive oil and ¼ teaspoon each of the salt and pepper. Spread out on the baking pan in a single layer. Bake at 450℉ for 30 minutes, stirring after 15 minutes.

Meanwhile, place the broth in a medium-size saucepan and stir in the cornstarch. Bring to a boil, lower heat and simmer 1 minute until thickened. Stir in the thyme, oregano, and remaining salt and pepper. In a large bowl, gently toss roasted vegetables, bread crumbs and sauce.

Fit one of the piecrusts into a deep-dish 9-inch pie plate. Sprinkle 1 tablespoon of the cheese over the bottom. Spoon in vegetable mixture and sprinkle with remaining 1 tablespoon cheese. Place the second piecrust on top and crimp crusts together. Pierce a few times with a paring knife to vent. Brush lightly with the egg-water mixture.

Bake at 450℉ for 15 minutes. Lower heat to 425℉ and bake for an additional 30 minutes. Remove from oven and allow to cool slightly before slicing and, um, devouring.

Advertisements

2 thoughts on “Roasted Vegetable Pie

  1. My daughter made this for Thanksgiving and it was DELICIOUS. She left out the turnips and I suggested fennel and a bit of dried sage. She had to start making two at a time because the meat eaters loved it, too. Thank you so much for posting this delicious recipe! It really brought our family together more often.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s